|
|||||
|
|
Optimization on Antimicrobial Effects of Natural Compound Preservative Against B. cereus and E. coli by RSM |
|
| Authors: | Xianqing Huang Miaoyun Li Gaiming Zhao Xiaoping Gao Qiuhui Zhang Lingxia Sun Yanxia Liu Wenshui Xia |
| Institution: | 1. College of Food Science and Technology, Henan Agricultural University, Wenhua Road, Zhengzhou, 450002, People??s Republic of China 2. Technology Center of Shineway Group, Luohe, 462003, People??s Republic of China 3. College of Food, Jiangnan University, Wuxi, People??s Republic of China |
| Abstract: | In this paper, the sensitivity of food spoilage organisms (Bacillus cereus; Escherichia coli) to natural antimicrobial peptides (surfactin; polylysine; nisin) from microorganism was observed, and the optimization of antimicrobial effect in meat evaluated by a RSM was studied. Results showed that these strains were sensitive to them. MICs of surfactin and polylysine and nisin were 31.25 and 312.5 and 312.5???g/mL respectively against B. cereus, and MIC were 15.625 and 156.25 and 2,500???g/mL respectively against E. coli. The optimization result indicated that B. cereus and E. coli could be sterilized by six log cycles when the temperature was 14.05?°C, the action time was 10.95?h, and the concentration (surfactin/polylysine/nisin weight ratio 0.1:1:2) was 379.53???g/mL. |
| Keywords: | |
| 本文献已被 SpringerLink 等数据库收录！ | |