本文已被：浏览 1416次 下载 0次
投稿时间：2018-05-21
投稿时间：2018-05-21
中文摘要: 采用牛津杯法测定酸杨桃发酵液的抑菌活性，同时以原液稀释液为样本，确定其最小抑菌浓度，并对酸杨桃发酵液中的抑菌活性物质的稳定性进行初步研究。结果表明：酸杨桃发酵液对李斯特菌、大肠杆菌、大肠杆菌O157、金黄色葡萄球菌和蜡样芽孢杆菌都有良好的抑菌作用，抑菌圈直径分别为20.06、23.49、25.19、22.50、21.56 mm。最小抑菌浓度分别为酸杨桃发酵液原液9～15倍稀释液。酸杨桃发酵液随pH值升高，抑菌活性逐渐降低，调至pH＞6时抑菌活性消失，温度及蛋白酶对酸杨桃发酵液的抑菌稳定性没有显著影响，可以推断酸杨桃发酵液中的抑菌活性物质可能是一类耐高温的非蛋白类的酸性物质。因此，酸杨桃发酵液可开发利用为用于酸性环境的具有良好耐热性的非蛋白类天然防腐剂。
Abstract:The bacteriostatic activity of sour carambola fermented liquid was determined by Oxford cup method，and the stability of antimicrobial substances from sour carambola fermented liquid was studied，make sure that the minimum inhibitory concentration.The results showed that：the sour carambola fermented liquid had positive bacteriostasis for Listeria monocytogenes，Escherichia coli O157，Staphylococcus aureus and Bacillus cereus.Diameter of inhibition zone were 20.06，23.49，25.19，22.50，21.56 mm，respectively.Minimum inhibitory concentration was diluted to 9-15 times from original liquid.The bacteriostatic activity of sour carambola fermented liquid was decrease with the pH increase，and then disappeared when pH＞6，and it was not effect by temperature and protease.Thus，it was concluded that the antimicrobial substances could be one of non-protein acidic substances which was heat resisting.Sour carambola fermented liquid can be developed and utilized as a non-protein natural antiseptic under the acid and high temperature.
keywords: Key words：sour carambola fermented liquid bacteriostatic activity minimum inhibitory concentration bacteriostatic stability
文章编号：201822004 中图分类号： 文献标志码：
基金项目:广西高校北部湾特色海产品资源开发与高值化利用重点实验室项目（2016ZA03）；大学生创新创业训练计划项目（201611607033）
引用文本：
津ICP备20000603号-1