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Inhibition of bacillus subtilis and escherichia coli by antimicrobial starch-based film incorporated with lauric acid and chitosan

机译:结合月桂酸和壳聚糖的抗菌淀粉基薄膜对枯草芽孢杆菌和大肠杆菌的抑制作用

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摘要

Food safety is one of key issues of public health. One option is to use packaging to provide an increased margin of safety and quality. Active packaging technologies are being developed as a result of these driving forces. Active packaging is an innovative concept that can be defined as a mode of packaging in which the package, the product and the environment interact to prolong shelf life or enhance safety or sensory properties, while maintaining the quality of the product (Suppakul, Miltz, Sonneveld & Bigger, 2003). Antimicrobial (AM) packaging is one of the most promising active packaging systems. Starch-based film is considered an economical material for antimicrobial packaging.udThis study aimed at the development of food packaging based on wheat starch incorporated with lauric acid and chitosan as antimicrobial agents. The purpose is to restrain or inhibit the growth of spoilage and/or pathogenic microorganisms that are contaminating foods. The antimicrobial effect was tested on B. substilis and E. coli. Inhibition of bacterial growth was examined using two methods, i.e. zone of inhibition test on solid media and liquid culture test (optical density measurements). The control and AM films (incorporated with chitosan and lauric acid) were produced by casting method. From the observations, only AM films exhibited inhibitory zones. Interestingly, a wide clear zone on solid media was observed for B. substilis growth inhibition whereas inhibition for E. coli was only revealed underneath the film discs. From the liquid culture test, the AM films clearly demonstrated a more effective inhibition against B. substilis than E. coli.
机译:食品安全是公共卫生的关键问题之一。一种选择是使用包装来提高安全性和质量。由于这些驱动力,正在开发主动包装技术。主动包装是一种创新概念,可以定义为一种包装方式,在该方式中,包装,产品和环境相互作用以延长货架期或增强安全性或感官特性,同时保持产品质量(Suppakul,Miltz,Sonneveld &Bigger,2003年)。抗菌(AM)包装是最有前途的主动包装系统之一。淀粉基薄膜被认为是用于抗菌包装的经济材料。 ud本研究旨在开发基于小麦淀粉的食品包装,该食品中掺入了月桂酸和壳聚糖作为抗菌剂。目的是抑制或抑制污染食物的腐败和/或病原微生物的生长。测试了对枯草芽孢杆菌和大肠杆菌的抗菌作用。使用两种方法检查细菌生长的抑制,即对固体培养基的抑制区测试和液体培养测试(光学密度测量)。通过流延法制备对照膜和AM膜(掺有壳聚糖和月桂酸)。从观察结果来看,只有AM膜表现出抑制区。有趣的是,在固体培养基上观察到了宽阔的透明区,以抑制枯草芽孢杆菌的生长,而仅在膜片下方显示了对大肠杆菌的抑制作用。从液体培养试验中,AM膜清楚地显示出对枯草芽孢杆菌的抑制作用比大肠杆菌更有效。

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  • 年度 2007
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