ε-聚赖氨酸盐酸盐与Nisin对蜡状芽孢杆菌的协同作用及机理
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(江南大学食品学院,江苏 无锡 214122)

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孙震(1966—),女,江南大学副教授,博士。E-mail:zhsun@jiangnan.edu.cn

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史文艳,女,江南大学在读硕士研究生。


Synergistic effect and mechanism of ε-polylysine hydrochloride and Nisin on Bacillus cereus
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(School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China)

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    Abstract:

    The bacteriostatic action and mechanism of both against Bacillus cereus were studied by using ε-polylysine hydrochloride and nisin alone and in combination. The alkaline phosphatase content, UV absorbing content, pyruvic acid content and SDS-PAGE gel electrophoresis were used as indicators to comprehensively evaluate the antibacterial activity of ε-polylysine hydrochloride and Nisin against Bacillus cereus. The results showed that ε-polylysine hydrochloride and Nisin had a synergistic inhibitory effect on Bacillus cereus. Nisin mainly destroyed cell wall membrane structure and increased the permeability of cell wall membrane, while ε-polylysine hydrochloride mainly affected the growth and metabolism of bacteria by affecting ATPase activity, protein synthesis and expression, and energy metabolism. The combination use of the ε-polylysine hydrochloride and nisin can achieve better bacteriostatic effect at lower concentrations.

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史文艳,孙震.ε-聚赖氨酸盐酸盐与Nisin对蜡状芽孢杆菌的协同作用及机理[J].食品与机械,2019,(3):15-19.
SHIWenyan, SUNZhen. Synergistic effect and mechanism of ε-polylysine hydrochloride and Nisin on Bacillus cereus[J]. Food & Machinery,2019,(3):15-19.

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  • 收稿日期:2019-01-03
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  • 在线发布日期: 2022-11-26
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