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Nisin与天然植物提取物复配的抑菌性能研究

STUDIES ON THE ANTIBACTERIAL FUNCTION OF NISIN COMBINED WITH PLANT EXTRACTS

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【作者】 吕晓楠吴兆亮赵艳丽殷昊

【Author】 LV Xiao-nan,WU Zhao-liang*,ZHAO Yan-li,YIN Hao(Department of Bioengineering,Hebei University of Technology,Tianjin 300130,China)

【机构】 河北工业大学生物化工系

【摘要】 为了研究nisin与天然植物提取物复配的抑菌性能,用效价表征复配物的抑菌效力、比浊法测其广谱性。结果表明:nisin与黄连、大黄、黄芩提取物复配的配比分别为1:6、1:5、1:6时,复配物效价分别是nisin的1.78、1.54、1.27倍。nisin与黄连,大黄,黄芩复配后能抑制枯草芽孢杆菌、大肠杆菌、酿酒酵母菌。黄连提取物与nisin复配后抑菌效果最好,大黄次之,黄芩最差。

【Abstract】 In order to investigate the antibacterial function of the nisin combined with plant extracts.The antibacterial efficiency was attributed by titer and the broad spectrum of antimicrobial activity was determined by turbidimetric method.The results showed when the optimum mass ratio of nisin to coptis chinensis extracts,rhubarb extracts,scutellaria extracts was 1:6,1:5,1:6 respectively,the titer of these combinations enhanced 0.78,0.54,0.27 times comparing to nisin,respectively.The combinations(nisin combined with chinese herbal)can inhibit Escherichia.coli,Bacillus.subtilis,Saccharomy.cescerevisiae.The effect of antibacterial was the best to the nisin combined with coptis chinensis extracts.

【关键词】 nisin黄连大黄黄芩抑菌性
【Key words】 nisincoptis chinensisrhubarbscutellariaantibacterial
  • 【文献出处】 食品研究与开发 ,Food Research and Development , 编辑部邮箱 ,2009年11期
  • 【分类号】TS201.2
  • 【被引频次】9
  • 【下载频次】320
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