食品与发酵工业 >

2022 , Vol. 48 >Issue 12: 209 - 214

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029389

研究报告

不同环境因素和食品基质对Nisin抑制单增李斯特菌活性的影响

  • 杨志彩 ,
  • 郭舒阳 ,
  • 李素云 ,
  • 刘瑞 ,
  • 李松南 ,
  • 葛庆丰
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  • 1(扬州大学 食品科学与工程学院,江苏省淮扬菜产业化工程中心,江苏 扬州,225127)
    2(扬州大学 农业科技发展研究院,教育部农业与农产品安全国际合作联合实验室,江苏 扬州,225009)
第一作者:硕士研究生(李松南助理研究员和葛庆丰副教授为共同通信作者, E-mail:lsnyz2020@yzu.edu.cn;qfge@yzu.edu.cn)

收稿日期: 2021-09-16

  修回日期: 2021-10-19

  网络出版日期: 2022-07-15

基金资助

江苏省重点研发计划项目(BE2020400);江苏现代农业产业关键技术创新项目(CX(19)2018);扬州市-扬州大学市校合作共建创新科技平台项目(YZ2020267)

收起

Effects of environmental factors and food matrices on the inhibitory activity of Nisin against Listeria monocytogenes

  • YANG Zhicai ,
  • GUO Shuyang ,
  • LI Suyun ,
  • LIU Rui ,
  • LI Songnan ,
  • GE Qingfeng
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  • 1(Food Science and Engineering, Yangzhou University, Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou 225127, China)
    2(Institutes of Agricultural Science and Technology Development, Yangzhou University, Joint International Research Laboratory of Agriculture and Agri-Product Safety, the Ministry of Education of China, Yangzhou 225009, China)

Received date: 2021-09-16

  Revised date: 2021-10-19

  Online published: 2022-07-15

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摘要

单增李斯特菌是一种人畜共患病食源性致病菌,对食品安全和人类健康存在严重的威胁。该研究以单增李斯特菌为指示菌,采用2倍梯度稀释法测定了乳酸链球菌素(Nisin)的最小抑菌浓度(minimum inhibitory concentration,MIC),并通过双层琼脂平板法探究不同环境因素以及食品基质对Nisin抑菌活性的影响。结果表明,Nisin对单增李斯特菌的MIC为250 μg/mL。Nisin在100 ℃以内保持良好活性;温度达到121 ℃时,抑菌圈直径降低为11.75 mm。pH 2～10抑菌活性随着pH值的升高而降低,抑菌圈直径从14.87 mm显著降低至8.73 mm。NaCl浓度为0.2 mol/L时,对Nisin抗菌活性有显著增强作用。脱脂奶粉质量浓度达到120 g/L时,抑菌圈直径从14.62 mm显著降低至10.53 mm;卵磷脂质量浓度达到12 g/L时,抑菌圈直径从14.20 mm降低至9.10 mm;蔗糖质量浓度升高至60 g/L时,抑菌圈直径从14.77 mm减小至12.97 mm;可见,3种食品基质(脱脂奶粉、卵磷脂和蔗糖)对Nisin抑菌活性均有不利影响。上述研究结果为Nisin在食品加工和贮藏中的应用提供了理论基础。

关键词： 乳酸链球菌素; 单增李斯特菌; 环境因素; 食品基质; 抑菌活性

本文引用格式

杨志彩 , 郭舒阳 , 李素云 , 刘瑞 , 李松南 , 葛庆丰 . 不同环境因素和食品基质对Nisin抑制单增李斯特菌活性的影响[J]. 食品与发酵工业, 2022 , 48(12) : 209 -214 . DOI: 10.13995/j.cnki.11-1802/ts.029389

Abstract

Listeria monocytogenes is a zoonosis foodborne pathogen, which seriously threat food safety and human health. In this study, using L. monocytogenes as an indicator, the minimum inhibitory concentration (MIC) of Nisin was determined by double gradient dilution method, and the effects of different environmental factors and food matrices on the antibacterial activity of Nisin were studied by double-layer agar plate method. The results showed that the MIC of Nisin against L. monocytogenes was 250 μg/mL. Nisin maintained strong activity within 100 ℃, when the temperature reached 121 ℃, the diameter of the inhibition zone decreased to 11.75 mm. In the range of pH 2-10, the antibacterial activity decreased with the increase of pH value, and the diameter of the inhibition zone decreased significantly from 14.87 mm to 8.73 mm. 0.2 mol/L NaCl significantly enhanced the antibacterial activity of Nisin. 120 g/L of skimmed milk powder significantly reduced the diameter of inhibition zone from 14.62 mm to 10.53 mm. At 12 g/L of lecithin, the diameter of the inhibition zone decreased from 14.20 mm to 9.10 mm. Under 60 g/L sucrose, the diameter of the inhibition zone decreased from 14.77 mm to 12.97 mm. These indicated that different food substrates (skim milk powder, lecithin and sucrose) had adverse effects on the antibacterial activity of Nisin. The results provide a theoretical basis for the application of Nisin in food processing and storage.

Key words： Nisin; Listeria monocytogenes; environmental factors; food matrices; antibacterial activity

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