鱿鱼骨壳聚糖的抑菌性能研究

Study on antimicrobial activity of squid pens chitosan

研究了鱿鱼骨壳聚糖对食品中常见微生物的抑制作用,以大肠杆菌、金黄色葡萄球菌、啤酒酵母、黑曲霉等为受试菌,研究了2种不同相对分子量的鱿鱼骨壳聚糖(1210、844kD)的抑菌性能,并探讨了壳聚糖抑菌作用的稳定性。结果表明,两种壳聚糖对四种菌都有明显的抑制作用,相应最小抑菌浓度对大肠杆菌为0·02%,对金黄色葡萄球菌、啤酒酵母、黑曲霉均为0·05%,壳聚糖的抑菌作用具有良好的热稳定性。

The antimicrobial activity of squid pens chitosan with different molecular weight（1210,844kD）and same deacelylated degree（90%）,was evaluated against some bacteria（Escherichia coli,Staphylococcus aureus,Aspergillum niger,and Saccharomyces cerevisiae）.The results showed that chitosans treatments could inhibit the growth of all the bacteria tested,and the inhibiting rate increased with the rising of chitosan＇s molecular weight.The minimum inhibitory concentration of the chitosan（1210kD）was 0.02% to Escherichia coli,0.05% to other three kinds of microorganism.In the meanwhile the effects of temperature on the antibiotic activity of chitosan（1210kD）were also assessed.It showed that the chitosan had a good thermostability,which made it have a good anticorrosive application in fruit juice,milk only need pasteurization.