食品成分和环境对乳酸链球菌素抑菌活性的影响

The effect of food composition and environment on the antibacterial activity of nisin

以金黄色葡萄球菌为指示菌,研究酪蛋白、卵磷脂、氯化钠、乙醇和四种蛋白酶分别对乳酸链球菌素活性的影响,发现氯化钠、乙醇和蛋白酶K对乳酸链球菌素的活性有增强作用,而食品中的酪蛋白、卵磷脂和木瓜蛋白酶则有负面影响,胃蛋白酶和胰腺蛋白酶对乳酸链球菌素的活性没有显著影响。

The effects of casein,lecithin, sodium chloride, ethanol and four proteases on the activity of nisin were studied respectivelywith staphylococcus aureus as the indicator. It was found that sodium chloride, ethanol and protease K had an enhanced effect on the activity of nisin,while the casein, lecithin and papain in food had negative effects, pepsin and trypsin had no significant effect on the activity of nisin.