摘要
研究谢氏丙酸杆菌(Propionibacterium shermanii,CICC10019)发酵过程中产生丙酸杆菌素对食源性致病菌及芽菜内生菌的抑菌效果。将丙酸杆菌素溶液发酵液用于绿豆芽保鲜,评价了其对绿豆芽菌落总数、pH和挥发性盐基氮的影响。结果表明:谢氏丙酸杆菌发酵时间为120 h时,产酸最多,pH为4.52,还原糖总量消耗大,发酵液抗菌活性最高;丙酸杆菌素溶液对金黄色葡萄球菌(Staphylococcus aureus,ATCC6538)、大肠杆菌(Escherichia coli,ATCC35401)、枯草芽孢杆菌(Bacillus subtilis,ATCC9372)、志贺氏菌(Shigella,ATCC12022)、沙门氏菌(Salmonella,ATCC14028)和副溶血性弧菌(Vibrio Parahemolyticus,ATCC17802)均产生显著的抑菌效应,对阪崎肠杆菌(E.sakazakii)没有抑制作用。用丙酸杆菌素溶液清洗绿豆芽,可将豆芽菌落总数降低1.20 lg CFU/g;4℃保存第10 d时处理过的豆芽pH为6.20,比对照组降低了1.60;挥发性盐基氮含量为28.70 mg/100 g,为对照组的50%。冷藏条件下芽菜保质期延长了2 d。
The fermentation process of Propionibacterium shermanii （ CICC10019 ） and the antibacterial effects of propionibacterium bacteriocin solution on food borne pathogens and endophytic bacteria in sprouts were investigated. The effects of propionibacterium bacteriocin solution on the fresh mung bean sprouts was evaluated, including the effects on total number of colony, pH and TVB-N. The results showed that when the Propionibacterium shermanii was fermented for 120 h, the pH was 4. 52 and the total amount of reducing sugar was 3 g/L, and the highest antibacterial activity of propionibacterium bacteriocin was obtained. The propionibacterium bacteriocin solution had significant bacteriostatic effects on Staphylococcus aureus, Escherichia coli, Bacillus subtilis, Shigella, Salmonella and Vibrio Parahemolyticus except E. sakazakii. The total number of bean sprouts could be reduced by 1. 20 lg CFU/g after treated by the propionibacterium bacteriocin solution and the pH of bean sprouts treated after 10 days was 6.20, which was 1.60 lower than that of the control group; At the same time, the TVB-N was 28. 70 mg/100 g, a half of the control group. After treated by the propionibacterium bacteriocin solution under cold storage conditions, the shelf life of sprouts was increased by 2 days.
出处
《工业微生物》
CAS
2018年第1期37-42,共6页
Industrial Microbiology
关键词
谢氏丙酸杆菌
细菌素
绿豆芽
致病菌
保鲜期
Propionibacterium shermanii
bacteriocin
mung bean sprouts
pathogens
shelf life
