摘要
通过测定最小抑菌浓度、李斯特菌细胞内RNA、蛋白质泄露以及李斯特菌的还原糖来研究大豆球蛋白碱性多肽(GBP)和乳酸链球菌素(Nisin)两种天然防腐剂对单增李斯特菌的抑菌效果,初步探究了天然防腐剂对食品致病菌的抑制作用。研究发现:两种天然防腐剂都能抑制单增李斯特菌的生长,但相同条件下GBP的抑菌效果明显强于Nisin;通过细胞内RNA及蛋白泄露、还原糖测定实验验证了两种天然防腐剂都会破坏菌体的细胞膜结构,造成生物大分子如蛋白等物质的泄露。
The inhibitory effect of two natural preservatives such as soy globulin basic polypeptide(GBP)and Nisin on Listeria monocytogenes is studied by detecting the minimum inhibitory concentration,intracellular RNA and protein leakage of Listeria monocytogenes and the detection of reducing sugar of Listeria monocytogenes,the inhibition effect of natural preservatives on food pathogenic bacteria is preliminarily investigated.The results show that the two kinds of natural preservatives could inhibit the growth of Listeria monocytogenes,but the inhibition effect of GBP is stronger than that of Nisin in the same condition;the results of intracellular RNA and protein leakage and the detection of reducing sugar show that the two natural preservatives could destroy the cell membrane structure of the bacteria and cause the leakage of biological macromolecules such as proteins.
作者
张鑫
李迎秋
ZHANG Xin;LI Ying-qiu(College of Food Science and Engineering,Qilu University of Technology(Shandong Academy of Sciences),Ji'nan 250353,China)
出处
《中国调味品》
CAS
北大核心
2021年第2期37-39,45,共4页
China Condiment
基金
国家自然科学基金(31371839)。
