摘要
为提高印度树胶(GG)可食性膜的抑菌性能,以乳酸链球菌素(Nisin)为抑菌剂,研究了Nisin的最低抑菌浓度及其抑菌能力;探讨了Nisin添加量对GG可食性膜的抑菌特性、物理特性、力学性能与微观结构的影响。结果表明,Nisin对金黄色葡萄球菌与枯草芽孢杆菌(G^+菌)的抑菌效果优于对变形杆菌、大肠杆菌与铜绿假单胞菌(G^-菌)。GG膜对金黄色葡萄球菌、枯草芽孢杆菌、变形杆菌与铜绿假单胞菌的抑菌效果随着Nisin的添加而增加,但GG膜对大肠杆菌的抑菌效果受Nisin影响较小(p>0.05)。GG膜的厚度、表面疏水性与水蒸汽透过率随Nisin添加量的增加而降低,Nisin添加量显著影响膜的拉伸应力,而Nisin添加对膜的断裂伸长率影响较小(p>0.05)。本文可为GG膜在食品贮藏保鲜中的应用提供理论依据。
In order to increase the antibacterial ability of gum ghatti （GG）film, lactic acid streptococcus （Nisin）was selected as a natural antibacterial agent in the test, and its minimum inhibitory concentration （MIC）and antibacterial ability were determined.The effect of Nisin on the antibacterial properties, physical properties, mechanical properties and microstructure were determined and analyzed.As a result, Nisin had better ability in inhibiting Staphylococcus aureus and Bacillus subtilis （gram positive bacteria）than that of Proteus vulgaris, Escherichia coli and Pseudomonas aeruginosa bacteria（ gram negative bacteria）. The antibacterial effect of GG film on Staphylococcus aureus, Bacillus subtilis, Bacillus subtilis and Pseudomonas aeruginosa increased with the increase of Nisin, but not obvious effect was observed on Escherichia coll. The thickness, surface hydrophobicity and water vapor permeability.（WVP） values of films decreased with increasing Nisin concentration. Nisin concentration had significantly effect on tensile stress.However, Nisin concentration had little effect on the elongation at break of GG film（p 〉 0.05 ）. The results will provide theoretical basis for the application of GG edible film in food storage and preservation.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第23期69-73,78,共6页
Science and Technology of Food Industry
