具有缓解口臭效果的植物乳杆菌HCS03-001对食品防腐剂的耐受性研究

Tolerance to food preservatives of Lactobacillus plantarum HCS03-001 with halitosis relieving effect

为研究植物乳杆菌HCS03-001对常见的化学防腐剂山梨酸钾、苯甲酸钠及天然防腐剂ε-聚赖氨酸和乳酸链球菌素的耐受能力,本研究以菌株存活率为考察指标,参照食品中防腐剂的允许最大添加量,探究菌株HCS03-001耐酸能力及在酸性条件下不同浓度防腐剂环境中的存活能力。结果菌株HCS03-001在pH3.0和pH 2.0条件下处理17h后存活率分别为89.0%和85.8%;在含山梨酸钾、苯甲酸钠和乳酸链球菌素最大允许添加量的酸性环境中培养17h,菌株HCS03-001的存活率均达95%以上,在含ε-聚赖氨酸的酸性环境中,当ε-聚赖氨酸浓度为0.25g/L时,其在pH 2.0条件下存活率稍低为74.9%。植物乳杆菌HCS03-001对酸性环境具有较好的耐受性,能够一定程度的耐受酸性环境产品中防腐剂的影响。

In order to study the tolerance of Lactobacillus plantarum HCS03-001 to chemical preservatives such as potassium sorbate,sodium benzoate and natural preservatives ε-polylysine and streptococcus lactin,the survival rate of Lactobacillus plantarum HCS03-001 was used as the index,and the maximum allowable amount of preservatives in food was used as the reference. The acid resistance and survival ability of the strain in the different concentrations of preservatives under acidic conditions were investigated. The results showed that the survival rate of strain HCS03-001 was 89.0% and 85.8% after 17h treatment at pH 3.0 and pH 2.0,respectively. In the acidic environment and at the maximum allowable supplemental levels of potassium sorbate,sodium benzoate and streptococcus lactin for 17h respectively,the survival rate of strain HCS03-001 was above 95%. In the acidic environment containing ε-polylysine,the survival rate of strain HCS03-001 was 74.9% under pH 2.0;when the concentration of ε-polylysine was 0.25g/L. Lactobacillus plantarum HCS03-001 had good tolerance to acidic environment and could tolerate preservatives to a certain degree under the acidic environment.