作　　者： ; ;

机构地区： 华南农业大学食品学院

出　　处： 《中国食品添加剂》 2003年第3期66-69,共4页

摘　　要： 考察了纳豆菌抗菌蛋白在鲜牛奶和新鲜瘦猪肉中的防腐效果。研究表明 ,纳豆菌抗菌蛋白在消毒牛奶的保藏中具有显著的防腐效果 ,样品 4℃保存 2个月后 ,细菌总数仍低于 1 0 0CFU/m1 ;而对照样品 1 4天时微生物总数超标 ;37℃贮存时亦有较好的防腐效果。在新鲜猪肉的保存中 ,0 .0 6 %抗菌蛋白粗品的防腐效果与 0 .0 2 %尼萨普林的相近。抗菌蛋白与乳酸钠。 The preservative effects of antimicrobial protein of Bacillus natto were evaluated in milk and fresh pork. The results indicated that this protein(which is designated as APBN)has an obvious preservation effects in milk. The bacteria number was below 100CFU/ml after the treated milk was stored at 4℃ for 2 months,but the control milk became spoiled(>3×10 4CFU/ml)by 14 days.Compared with control group,0.06%APBN reduced bacteria by 5log 10 CFU/ml in milk stored at 37℃ for 48h 0.06% APBN has the same effct as 0.02% Nisaplin in pork preservation.The inhibitory activity of APBN was increased in combination with sodium lactate,potassium sorbic acid or Gly.

关 键 词： 纳豆菌抗菌蛋白 食品防腐 鲜牛奶 瘦猪肉 防腐效果

领　　域： [轻工技术与工程] [轻工技术与工程]