三种天然防腐剂对五种常见微生物抑菌作用的研究

Study on Bacteriostatic Effects of Three Natural Preservatives on Five Common Microorganisms

通过测定最小抑菌浓度,研究大豆球蛋白碱性多肽、壳聚糖、乳酸链球菌素对李斯特菌、金黄色葡萄球菌、绿脓杆菌、白色假丝酵母、黑曲霉的抑菌活性,以便初步探究天然防腐剂对食品腐败微生物的抑菌作用。结果表明:3种天然防腐剂对于金黄色葡萄球菌均有较强的抑菌作用。大豆球蛋白碱性多肽抑制李斯特菌和黑曲霉的效果最佳,壳聚糖对绿脓杆菌有较好的抑制效果。乳酸链球菌素与其他2种防腐剂相比,对黑曲霉没有抑菌效果,对绿脓杆菌的抑制效果最不理想,而对于白色假丝酵母的抑菌性最好。

The antimicrobial activity of soy glycinin basic peptide, chitosan and nisin against Listeria monocytogenes, Staphylococcus aureus, Pseudomonas aeruginosa, Candida albicans and Aspergillus niger is studied by measuring the minimum inhibitory concentration, so as to preliminarily explore the bacteriostatic effects of natural preservatives on food spoilage microbes. The results show that all the three natural preservatives have strong bacteriostatic effects on Staphylococcus aureus .Soy glycinin basic peptide has the best inhibitory effect on Listeria monocytogenes and Aspergillus niger . Chitosan has a better inhibitory effect on Pseudomonas aeruginosa . Compared with the other two preservatives, nisin has no bacteriostatic effect on Aspergillus niger , it has the least inhibitory effect on Pseudomonas aeruginosa , and has the best bacteriostatic effect on Candida albicans .