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投稿时间：2017-09-01
投稿时间：2017-09-01
中文摘要: 为初步探究生物型防腐剂对食源性致病菌的抑制效果，以乳酸链球菌素（Nisin）、纳他霉素和植酸为代表，通过稀释涂布平板计数法计算其对单增李斯特菌、蜡样芽孢杆菌和大肠杆菌O157：H7的抑菌率，同时使用苯甲酸钠作为对照组比较化学防腐剂与生物防腐剂的抑菌效果。试验结果表明，4种防腐剂中Nisin对3种致病菌的抑制效果最好，其中对单增李斯特菌和蜡样芽孢杆菌的最小抑制浓度为0.01%，但对大肠杆菌O157：H7抑制效果较差，达最高浓度0.1%时对其的抑菌率只有61.12%；苯甲酸钠的抑菌效果仅次于Nisin，其次是植酸，而纳他霉素几乎对3种致病菌无抑制效果。
Abstract:In order to explore the inhibitory effect of biological preservatives on food borne pathogens，Nisin，Natamycin and phytic acid were taken as representatives of biological preservatives in this study.The inhibitory rate of Listeria monocytogenes，Bacillus cereus and Escherichia coli O157：H7 were calculated by dilution plate count method.At the same time，sodium benzoate was used as the control group to compare the antibacterial effect of chemical and biological preservative.The results showed that the inhibition effect of Nisin on three kinds of pathogens was the best，among which the minimum inhibition concentration of Listeria monocytogenes and Bacillus cereus was 0.01%.However，the inhibition effect of E.coli O157：H7 was feeble and the inhibition rate was only 61.12%when the concentration of Nisin was 0.1%.Moreover，the inhibitory effect of sodium benzoate was only next to Nisin，and then was the phytic acid.There was almost no inhibitory effect of Natamycin on three pathogens.
文章编号：201806041 中图分类号： 文献标志码：
基金项目:钟俊良（1992—），男（汉），硕士研究生，研究方向：食品质量与安全。
| Author Name | Affiliation |
| ZHONG Jun-liang，WEI Cai-jiao，SUN Xue-yan，ZHAO Xi-hong* | School of Chemical Engineering and Pharmacy，Wuhan Institute of Technology，Wuhan 430073，Hubei，China |
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