摘要
为了研究低温等离子体及防腐剂对解淀粉芽孢杆菌(Bacillus amyloliquefaciens)芽孢杀死率的影响,分别采用不同质量浓度的单一和复合防腐剂加入到含有菌悬液的培养基中,采用不同功率与时间低温等离子体对菌体进行处理,考察不同质量浓度防腐剂及不同功率与时间低温等离子体对解淀粉芽孢杆菌芽孢致死率的影响。结果表明,单一防腐剂抑制效果由大到小顺序为脱氢乙酸钠>乳酸链球菌素>山梨酸钾,脱氢乙酸钠在质量浓度为4 mg/m L时,芽孢抑制率可达97%;脱氢乙酸钠∶乳酸链球菌素(1∶1)、脱氢乙酸钠∶山梨酸钾∶乳酸链球菌素(1∶2∶1)复合防腐剂抑制效果较好,质量浓度为0.5 mg/m L时芽孢抑制率可达90%以上;低温等离子体在相同功率下,时间越短,抑菌效果越好,最佳抑菌效果条件为300 W、50 s。
In order to study the low temperature plasma and preservatives on the lethallty rate of Bacillus amylopolyticus spores, single or compound preservatives with different mass concentrations were added to the culture medium containing bacterial suspension, the spores were treated by low temperature plasma with different power and time. Results showed that the inhibition effect of single preservative in order was sodium dehydroacetate, nisin and potassium sorbate. When the concentration of dehydroacetate concentration was 4 mg/ml, the inhibition rate reached 97%. The inhibition effect of compound preservative dehydroacetate:nisin 1∶1, dehydroacetate:potassium sorbate: nisin 1∶2∶1 was the optimal, when the concentration was 0.5 mg/ml, the inhibition rate of spore was more than 90%. With the certain power of low-temperature plasma, the shorter time, the better antibacterial effect, the optimal inhibition condition was power 300 W and time 50 s.
作者
谭秀山
赵兴
黄现青
TAN Xiushan;ZHAO Xing;HUANG Xianqing(College of Cooking and Food Management,Xinjiang Vocational University,Urumqi 830011,China;The Center of Development of Science and Technology,Xinjiang University,Urumqi 830011,China;Henan Province Engineering Research Center for Food Safety Control of Processing and Circulation,College of Food Science and Technology,Henan Agriculture University,Zhengzhou 450002,China)
出处
《中国酿造》
CAS
北大核心
2019年第10期31-34,共4页
China Brewing
基金
国家自然科学基金(31671916)
