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粗提牛白细胞抗菌肽对冷藏肉的抑菌效果观察 预览

Observation of bacteriostatic effect on chilled meat by antimicrobial extract from bovine leukocytes
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摘要 为探讨粗提牛白细胞抗菌肽对冷藏内的抑菌效果,通过牛白细胞粗提抗菌肽的制备、粗提抗菌肽的抑菌活性测定与最小抑菌浓度(MIC)测定、生鲜猪肉冷藏期间菌落总数的变化测定和抗菌肽对冷藏肉保鲜效果的观测,对添加粗提抗菌肽的生鲜猪肉在冷藏期间菌落总数的变化进行了研究。结果显示,牛白细胞抗菌肽对革兰氏阴性菌(大肠杆菌)和革兰氏阳性菌(金黄色葡萄球菌)均具有明显的抑菌活性;粗提抗菌肽对大肠杆菌和金黄色葡萄球菌的MIC均是0.619μg·μL^-1;生鲜猪肉样品在冷藏过程中的自身菌落变化规律是前期保持细菌正常钟形生长曲线,随着冷藏时间的延长,嗜冷细菌逐渐适应开始另一段生长趋势;在表面喷洒粗提抗菌肽后108h内,冷藏肉的感官指标明显优于对照组,其菌落总数也比对照组有显著降低(P〈0.05),抑菌率维持在60%-99%,效果最高时可达99%。研究结果表明粗提牛白细胞抗菌肽可以有效抑制冷藏肉中的细菌增殖,可延长冷藏肉的保存期限,具有良好抑菌效果。 To explore the crude extract of frozen meat of bovine leukocyte antimicrobial peptides inhibitory effect, including the preparation of antimicrobial peptides of bovine leukocyte crude extract, crude extracts antibacterial activity of antimierobial peptides determined the minimum inhibitory concentration (MIC) determination of the total number of colonies change during the determination of chilled fresh pork and antimicrobial peptides observations of the effect of frozen meat preservation. The results showed that bovine leukocyte antimicrobial peptides against gram-negative bacteria ( E. coli ) and Gram -positive bacteria ( Staphylococcus aureus ) had obvious antibacterial activity; crude extracts antimicrobial peptides on Eseherichia coli and Staphylococcus aureus MIC were 0. 619 μg·μL^-1 ;the colony variation of fresh pork samples were frozen during the early phase of bacterial growth normal bell curve, with the extension of frozen time, psychrotrophie bacteria gradually adapt to start another period of growth trends. After spraying the surface of the crude extract of antimicrobial peptides within 108 h, frozen meat sensory indicators were significantly better than the control group. The total number of eolonies was also significantly lower than in the control group (P 〈 0.05 ) , and the inhibitory rate was gen- erally maintained at 60 % to 99% , the highest 99 %. These results indicate that the crude extract of bovine leukocyte antimicrobial peptides can inhibit the proliferation of bacteria in frozen meat, to extend shelf life, with good antibacterial effect.
作者 朱文明 潘旭辉 郭珍珍 王亚宾 胡慧 陈丽颖 ZHU Wenming1, PAN Xuhui1 , GUO Zhenzhen1, WANG Yabin1,2 , HU Hui1,2 , CHEN Liying1,2( 1. Engineering College of Animal Husbandry and Veterinary Science, Henan Agricultural University,Zhengzhou 450002,China; 2. Henan Key Laboratory for Animal-Derived Food Safety, Zhengzhou 450002,China)
出处 《河南农业大学学报》 CAS CSCD 北大核心 2016年第4期512-515,527共5页 Journal of Henan Agricultural University
基金 河南省科技攻关项目(122102110042) 河南省教育厅重点科技攻关项目(15210231008I)
关键词 白细胞 抗菌肽 冷藏肉 抑菌效果 防腐保鲜 leukocyte antibacterial peptides chilled meat bacteriostatic effect preservation
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参考文献13

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