摘要
选择不同的防腐剂,通过药敏纸片法、最小抑菌浓度(MIC)法测定金黄色葡萄球菌对其敏感性,利用正交设计筛选最佳防腐剂组合,并对获得的最佳防腐剂组合抑菌效果进行验证。结果表明,金黄色葡萄球菌对乳酸钠、山梨酸钾不敏感,而对乳酸链球菌素(Nisin)、聚赖氨酸、尼泊金乙酯较为敏感,MIC分别为0.005、0.005和0.313mg/mL。正交试验结果表明,当Nisin、聚赖氨酸和尼泊金乙酯浓度分别为0.01、0.02、0.125mg/mL时效果最佳,可使基质中金黄色葡萄球菌降低7.64个数量级。选择这一最佳组合显示,在室温(25℃)里脊肉、牛乳中细菌数在经过4d放置后,仅仅分别增长2.78、1.86个数量级,而猕猴桃汁细菌数降低了0.73个数量级。
The inhibitive effect of different preservative on Staphylococcus aureus were studied through the determination of the sensitivity by drug sensitive paper sheet methed and minimum inhibitory concentration（MIC）.The optimal combination was screened by orthogonal experiment and inhibitive effect was verified.The results showed that Staphylococcus aureus was not sensitive to sodium lactate and potassium sorbate,but was sensitive to nisin,ε-polylysine and ethylparaben,and MIC was 0.005,0.005 and 0.313mg/mL respectively.The sterilization effect on Staphylococcus aureus was best when concentrations of the nisin,polylysine and ethylparaben were 0.01,0.02,0.125mg/mL respectively,and Staphylococcus aureus in food medium decreased 7.64 orders.The application of the optimal combination showed that bacterain only increased 2.78,1.86 orders of magnitude in meat and milk,and decreased 0.73 orders in fruit juice at room temperature（25℃）for 4d.
出处
《中国食物与营养》
2012年第1期11-13,共3页
Food and Nutrition in China
基金
河南省基础与前沿技术研究计划项目(项目编号:082300430050)
关键词
防腐剂
金黄色葡萄球菌
抑菌
preservative
Staphylococcus aureus
sterilization
