摘要
Mozzarella干酪中酪蛋白抗菌肽对人体有非常重要的作用。为了研究酪蛋白提取液的抑菌作用,对成熟期为40 d、50 d和60 d的Mozzarella干酪,分别用无菌蒸馏水、醋酸-醋酸钠缓冲溶液和TCA提取法制备干酪提取液,探讨了干酪提取液对大肠杆菌、枯草芽孢杆菌、酵母菌和黑曲霉的抑制作用。结果显示,不同成熟期Mozzarella干酪的提取液对大肠杆菌、枯草芽孢杆菌和酵母菌均有一定的抑制作用。成熟期为40 d的Mozzarella干酪,用无菌蒸馏水提取出的提取液对大肠杆菌的抑菌性最强;成熟期为60 d的Mozzarella干酪,用TCA提取法提取出的提取液对枯草芽孢杆菌、酵母菌和黑曲霉的抑菌性最强。
Casein antimicrobial peptide of Mozzarella Cheese plays a very important role in human health.In order to study antibacterial activity of casein extract,the liquid was extracted from Mozzarella cheese after maturation for 40,50 and 60 days using sterile distilled water,acetic acid-sodium acetate buffer solution and TCA extraction.The antibacterial activity of cheese extract against Escherichia coli,Bacillus subtilis,S.cerevisiae and Aspergillus niger was investigated.The results showed that extracts from cheeses during different ripening stages all exhibited strong antimicrobial activity against Escherichia coli,Bacillus subtilis and S.cerevisiae.The extract obtained from cheese in mature stage of 40 days by sterile distilled water extraction showed strongest antimicrobial activity against Escherichia coli.The extract obtained from cheese in mature stage of 60 days by TCA extraction showed strongest antimicrobial activity against Bacillus subtilis,S.cerevisiae and Aspergillus niger.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2013年第1期92-95,共4页
Food and Fermentation Industries
