食品工业科技2012，Vol.33Issue(23)：306-308,313,4.
不同阴离子对乳酸链球菌素抑菌稳定性的影响研究
Influence of various ions on the antimicrobial stability of nisin
摘要
Abstract
In order to improve the antibacterial stability of nisin and broaden its application in the food industry, effects of several phosphate,EDTA-Na2 and sodium citrate on the antibacterial activity of nisin were studied.The results showed that phosphate, EDTA-Na2,and sodium citrate had significant protective effect on the antibacterial activity of nisin and the order of the protective effect was as follows:sodium hexametaphosphate 〉 EDTA-Na2 〉 sodium tripolyphosphate 〉 sodium citrate 〉 sodium dihydrogen phosphate 〉 sodium hydrogen phosphate. After heated at pH6.8 and 121℃ for 20min,the antimicrobial activity of nisin decreased by 7.25% and 10.2% with the addition of sodium hexametaphosphate and EDTA-Na2 respectively.关键词
乳酸链球菌素/抑菌稳定性/磷酸盐/EDTA二钠Key words
Nisin/antimicrobial stability/phosphate/EDTA- Na2分类
轻工纺织引用本文复制引用
熊玲,张立彦,刘启莲..不同阴离子对乳酸链球菌素抑菌稳定性的影响研究[J].食品工业科技,2012,33(23):306-308,313,4.基金项目
广东省教育部产学研结合项目（2011A090200030）. （）
