ε-聚赖氨酸对牛肉火腿切片腐败菌的抑制效果

The inhibitory effect of ε-polylysine on spoilage bacteria in sliced beef ham

以细菌总数、乳酸菌、大肠杆菌3种菌落作为微生物生长繁殖指标,考察ε-聚赖氨酸(ε-PL)对两种贮藏条件下牛肉火腿切片的抑菌效果。结果表明:在55d的贮藏期内,ε-PL对乳酸菌和细菌的抑制作用效果明显,相比于常温贮藏,ε-PL对8℃冷藏条件下牛肉火腿切片的抑菌效果更佳。因此,ε-聚赖氨酸在能够有效抑制低温贮藏环境下牛肉火腿切片的腐败微生物的生长繁殖。

The 3 colonies including total bacterial count, lactic acid bacteria and escherichia coli were taken as indexes of microbial growth and reproduction, and the antibacterial effect of ε - polylysine （ ε - PL） on sliced beef ham in the two storage conditions was studied. The results showed ： in the stor- age period of 55 days, the inhibitory effect of ε -PL on lactic acid bacteria and bacteria was obvious, compared to storage in ordinary temperature, and the antibacterial effect of ε- PL on sliced beef ham in the cold storage condition of 8℃ was better. Therefore, the ε- polylysine could effectively inhibit the growth and reproduction of spoilage microorganism of sliced beef ham in the low - temperature storage en- vironment.