乳品主要成分及添加剂对格氏乳球菌素LG34抑菌活性的影响

Effects of the Dairy Main Ingredients and Additives on Antibacterial Activity of Lactococcus garviecin LG34

为了探讨新型广谱乳酸菌细菌素格氏乳球菌素LG34在乳品中的应用效果,研究乳品主要成分及乳品添加剂对格氏乳球菌素LG34抑菌活性的影响。采用琼脂扩散法,以格氏乳球菌素LG34为空白对照组,以添加乳品主要成分及添加剂的格氏乳球菌素LG34为实验组。结果表明:乳品主要成分乳糖、干酪素、乳脂肪显著降低了格氏乳球菌素LG34的抑菌活性;乳品添加剂六偏磷酸钠显著降低了格氏乳球菌素LG34的抑菌活性,羧甲基纤维素钠显著提高了格氏乳球菌素LG34的抑菌活性。

To explore the application effect of new bacteriocin with broad spectrum,the effects of antibacterial activity of dairy main ingredients and additive agents on antibacterial Lactococcu garviecin LG34 were studied. Used agar diffusion method,the antibacterial activity of Lactococcu garviecin LG34 combined with different concentrations of main compounds in milk and additives were analyzed when Lactococcu garviecin LG34 was used as the control. The experimental results showed that dairy ingredients of lactose,casein,milk fat significantly increased the antibacterial activity of Lactococcu garviecin LG34,and additive of six sodium metaphosphate significantly decreased the antibacterial activity of Lactococcu garviecin LG34.Sodium carboxymethyl cellulos significantly increased the antibacterial activity of Lactococcu garviecin LG34.