摘要
采用平板计数法研究了不同浓度的初乳粉溶液对大肠埃希氏杆菌的抑菌效果,结果表明:当初乳粉质量浓度达到10mg/mL时有明显的抑菌效果;初乳粉质量浓度为20mg/mL的溶液,在pH4～9范围内均有抑菌活性,且当pH9时,抑菌率最高(81.6%)。在50～90℃温度范围内对初乳进行热处理,初乳粉溶液的抑菌率以及IgG活性随着热处理温度的升高而降低。
The inhibition of Escherichia coli by different concentration solutions of bovine colostrums powder was studied using flate count in this paper. The results indicated that the obviously inhibition to E.coli was detected at 10 mg/ mL bovine colostrums. The range of pH with inhibition was 4-9 at 20 mg/mL bovine colostrums and the highest inhibition ratio was 81.6% at pH 9. Either the inhibition rate to the E.coli or the IgG activity of bovine colostrums powder solution was reduced with heat temperature increasing from 50-90 ℃.
出处
《中国食品学报》
EI
CAS
CSCD
2008年第2期108-111,共4页
Journal of Chinese Institute Of Food Science and Technology
关键词
牛初乳粉
抑菌作用
平板计数法
Bovine colostrums powder Antibacterial effect Flate count
