摘要
为了研究ε-聚赖氨酸对食品中常见G-菌的复合抑制效果,采用圆滤纸片法对大肠杆菌和沙门氏菌的抑菌效果进行了研究。试验结果表明:ε-聚赖氨酸对于大肠杆菌、沙门氏菌均能起到抑菌作用,随着ε-聚赖氨酸浓度的增大抑菌效果逐渐增强。不同浓度的ε-聚赖氨酸与0.1%双乙酸钠复合时抑菌圈虽然都有所增大,但协同增效作用不十分显著,而与0.2%曲酸复合试剂协同抑菌作用更为显著。
In order to research the effect of ε- poly - lysine on common gram - negative bacteria in food, the effects of ε- poly - lysine on Escherichia coli and Salmonella were r ached by means of filter paper disks. The results were as follows： ε-Poly -lysine had great anti -microbial effects against the two bacteria. With the increas- ing concentration of ε-Poly -lysine, the antibacterial effects gradually strengthened. The antibacterial effects of e - Poly - lysine 0.2% adding kojic acid were better than those of ε-Poly - lysine only and adding 0.1% sodium diacetate.
出处
《青岛农业大学学报（自然科学版）》
2009年第3期188-190,193,共4页
Journal of Qingdao Agricultural University(Natural Science)
基金
山东省科技攻关项目(2008GG30008025)
关键词
Ε-聚赖氨酸
大肠杆菌
沙门氏菌
复合抑菌
ε- Poly - lysine
Escherichia coli
Salmonella
antibacterial compound
