鲶鱼骨酶解物抑菌性能研究

Study on Antimicrobial Activity of Enzymatic Hydrolysis of Catfish Bone

以大肠杆菌、枯草芽孢杆菌和藤黄微球菌3种菌为受试菌,研究了鲶鱼骨酶解物的抑菌性能,并初步探讨了鲶鱼骨酶解物抑菌作用的稳定性。结果表明,鲶鱼骨酶解物对大肠杆菌、枯草芽孢杆菌和藤黄微球菌都有明显的抑制作用,其中对藤黄微球菌抑制作用最强,其最低抑菌浓度(MIC)和最低杀菌浓度(MBC)分别是6 mg/mL和8 mg/mL,鲶鱼骨酶解物的抑菌活性具有较好的热稳定性和pH不稳定性。

The antibacterial activity of enzymatic hydrolysis of catfish bone was evaluated against E.coli、B.subtilis and M.luteus.The results showed that enzymatic hydrolysis of catfish bone could inhibit the growth of all the bacteria tested,and the MIC and MBC of enzymatic hydrolysis of catfish bone to M.luteus were 6 mg/mL and 8 mg/mL respectively.In the meanwhile the effect of heating time on the antibacterial activity was good but pH was bad.