肉制品主要组分对Surfactin抑制蜡样芽孢杆菌芽孢效果的影响研究

Study on the effect of main components of meat products on inhibiting spore of Bacillus cereus by Surfactin

高温杀菌后的肉制品在贮藏货架期中发生腐败变质,主要原因是由于其中残存少量芽孢导致的,为了最大限度保障肉制品的安全,探讨Surfactin对芽孢的灭活效果。研究肉制品不同组分对Surfactin抑制芽孢的影响,旨在为其科学使用奠定理论依据。通过设计肉制品中常见食品组分NaCl、蛋白质和脂肪的不同浓度,检测残存芽孢存活数量,评价不同浓度Surfactin对蜡样芽孢杆菌芽孢存活的抑制效果。研究结果表明,NaCl、牛血红蛋白、亚油酸对Surfactin灭活蜡样芽孢杆菌芽孢有不同程度的影响。在低浓度Surfactin时,低浓度NaCl(1%)有保护芽孢不被灭活效应,而高浓度NaCl(3%~9%)则有促进芽孢被灭活效应,显示出协同效应。而在高浓度Surfactin时,只有9%NaCl浓度显示出协同效应。蛋白质表现出一定程度的保护作用,脂肪只有在高浓度组(25%以上)才显示出对芽孢的保护效应。

The meat products after high temperature sterilization became spoiled,and the main reason was due to a little of spores remaining in it.In order to ensure the safety of food in a maximum extent,the inactivation effect of Surfactin on spore was studied.The effect of main components of meat products on inhibiting spore by Surfactin was studied,and the theoretical basis for its scientific use was established.The different concentrations of common food components including NaCl,protein and fat in meat products were designed,and survival number of spores remaining in it was detected,and the inhibitory effect of different concentrations of Surfactin on survival Bacillus cereus was evaluated.The results showed that NaCl,bovine hemoglobin and linoleic acid had different degree effects on inactivating spore of Bacillus cereus by Surfactin,at low concentration of Surfactin,low concentration of NaCl(1%)had the effect of protecting spores from inactivation,and high concentration of NaCl(3%~9%)had the effect of promoting the inactivation of spores,and it showed a synergistic effect.At high concentration of Surfactin,only 9%concentration of NaCl showed a synergistic effect.The protein showed a certain degree of protection,and the fat only showed a protective effect on spores in the high concentration group(above 25%).