韭菜籽蛋白对枯草芽孢杆菌的抑菌实验研究

Antibacterial experiment on bacillus subtilis of leek seed protein

目的:为了研究韭菜籽蛋白对枯草芽孢杆菌的抑菌作用;方法:采用滤纸片法研究了经过不同温度、加热处理时间和p H值处理的韭菜籽蛋白对枯草芽孢杆菌的抑制作用,并利用响应面法优化了韭菜籽蛋白的处理条件,建立响应曲面模型,并采用Design Expert程序分析;结果:确定了韭菜籽蛋白抑制枯草芽孢杆菌的最适处理条件,即韭菜籽蛋白在p H8.05,温度在41.25℃下处理3.92 h,抑菌效果最佳;结论:韭菜籽蛋白对枯草芽孢杆菌有一定的抑菌作用。

This paper mainly studied under different temperature, heating time and p H processing of leek seed protein inhibitory effect on bacillus subtilis using filter paper method, and used the method to optimize the processing conditions and built the response surface model, and analyzed by using Design Expert Program to determine the inhibition of leek seed protein of bacillus subtilis： the best antibacterial effect was p H8.05, heating time 3.92 h and temperature 41.25 ℃.