【摘要】 研究温度、pH、使用浓度及保存条件等对乳酸链球菌素抑 制金黄色葡萄球菌的影响,结果表明,温度、pH会显著影 响乳酸链球菌素的活性,酸性条件下,乳酸链球菌素对温 度较稳定,随着pH的增加,温度越高,乳酸链球菌素活 性下降越显著。乳酸链球菌素对沙门氏菌无抑制作用,在 温度为10℃、pH5.0的条件下100mg/kg浓度的乳酸链球 菌素在96h内可以抑制培养基中浓度为5.0×106个/mL 的金黄色葡萄球菌的生长。更多还原

【Abstract】 The effect of temperature, pH, and storage condition on Nisin activity against. Staphylococcus aureus was investigated. The results indicated that Nisin was affected significantly by temperature and pH, active of Nisin. Under acidic condition was stable to temperature variation, the more rise, Nisin activity lost gradually along with the increase of pH and temperature. Nisin can not inhibit the salmonella. growth. Under the temperature of 10℃ and at pH5.0, 100mg/kg ofNisin, the multiplication Of Staphylococcus aureus atthe concertration of 5.0×106cfu/mL in culture can be inhibited within 96 hours.更多还原