食品成分和环境对乳酸链球菌素抑菌活性的影响

摘要

以金黄色葡萄球菌为指示菌,研究酪蛋白、卵磷脂、氯化钠、乙醇和四种蛋白酶分别对乳酸链球菌素活性的影响,发现氯化钠、乙醇和蛋白酶K对乳酸链球菌素的活性有增强作用,而食品中的酪蛋白、卵磷脂和木瓜蛋白酶则有负面影响,胃蛋白酶和胰腺蛋白酶对乳酸链球菌素的活性没有显著影响.%The effects of casein,lecithin,sodium chloride,ethanol and four proteases on the activity of nisin were studied respectivelywith staphylococcus aureus as the indicator.It was found that sodium chloride,ethanol and protease K had an enhanced effect on the activity of nisin,while the casein,lecithin and papain in food had negative effects,pepsin and trypsin had no significant effect on the activity of nisin.