摘要
侧孢短芽孢杆菌抗菌肽brevilaterin对细菌具有广谱抑菌活力,但是对革兰氏阴性菌的最小抑菌浓度显著高于革兰氏阳性菌,只有增大用量才能发挥广谱抑菌活性。该研究以食源性致病菌金黄色葡萄球菌、单核细胞增生李斯特菌、大肠杆菌、鼠伤寒沙门氏菌为指示菌,首先测定了食品中常用抑菌剂的最小抑菌浓度,然后分别考察了抗菌肽brevilaterin与各添加剂的联合抑菌效应,筛选了与brevilaterin具有协同作用的添加剂,进一步通过复配形成brevilaterin广谱高效抑菌配方。结果显示,天然防腐剂的抑菌效果优于化学防腐剂,且天然防腐剂对革兰氏阳性菌的抑菌效果普遍优于革兰氏阴性菌;brevilaterin分别与ε-聚赖氨酸、nisin联用对革兰氏阳性致病菌具有协同抑菌效应,与EDTA-Na2、柠檬酸、Na3PO4联用对革兰氏阴性菌具有协同抑菌效应;选取brevilaterin、nisin和柠檬酸进行复配,时间杀菌曲线结果表明该组合能够发挥协同广谱抑菌效应,brevilaterin添加量降低为原用量的1/8。说明协同抑菌物质复配可有效降低brevilaterin使用剂量,且对食源性致病菌具有广谱抑菌活性。
Brevilaterin,an antimicrobial peptide produced by Brevibacillus laterosporus,has broad antibacterial range.However,the minimum inhibitory concentration(MIC)of brevilaterin against gram-negative bacteria are much higher than that against gram-positive bacteria.Thus,a large amount of brevilaterin is required for effective and broad range antimicrobial activity.To overcome this problem,the synergistic antibacterial agents were screened,and the combined antibacterial effects of brevilaterin with other agents were evaluated.Subsequently,the antibacterial combination that had broad and high-efficient antibacterial activity were selected.In this study,Staphylococcus aureus,Listeria monocytogenes,Escherichia coli,and Salmonella were used as indicators for determining the minimum inhibitory concentrations(MICs).Results suggested that the antibacterial effect of natural preservatives was higher than that of the chemical compounds.Also,natural preservatives showed stronger antibacterial activities against gram-positive bacteria than gram-negative.Brevilaterin combining withε-polylysine,or nisin showed synergistic antibacterial activity against gram-positive pathogenic bacteria,and combining with EDTA-Na2,citrate acid,or Na3PO4 showed activity against gram-negative bacteria.Finally,the time-kill curves of brevilaterin,nisin,and citrate acid combination showed broad antibacterial activity,and the MIC of brevilaterin reduced to the 1/8 of the original usage.This investigation provided theoretical foundation for the application of brevilaterin in food preservation.
作者
宁亚维
李文蕾
苏丹
王志新
刘杨柳
贾英民
NING Yawei;LI Wenlei;SU Dan;WANG Zhixin;LIU Yangliu;JIA Yingmin(College of Bioscience and Bioengineering,Hebei University of Science and Technology,Shijiazhuang 050018,China;School of Food and Health,Beijing Technology and Business University,Beijing 100048,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第23期1-7,共7页
Food and Fermentation Industries
基金
“十三五”国家重点研发计划重点专项(2016YFD0400805)
国家自然科学基金项目(31771951)
