| 乳酸菌细菌素Durancin GL对冷鲜鸡肉中单增李斯特菌抑制效果研究 |
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| 引用本文： | 吴学友,陈正行,鞠兴荣.乳酸菌细菌素Durancin GL对冷鲜鸡肉中单增李斯特菌抑制效果研究[J].食品与机械,2019(3):124-129. |
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| 作者姓名： | 吴学友 陈正行 鞠兴荣 |
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| 作者单位： | 江南大学食品学院;南京财经大学食品科学与工程学院;江苏省现代粮食流通与安全协同创新中心 |
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| 基金项目： | 国家自然科学基金（编号：31271930）；江苏省研究生培养创新工程项目（编号：KYLX_1167） |
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| 摘 要： | 以乳酸菌细菌素Durancin GL处理冷鲜鸡肉,进行储藏试验。从感官评定、品质分析以及有害微生物抑制情况考察该细菌素对冷鲜鸡肉的防腐保鲜效果。试验结果显示:200AU/mL的细菌素保鲜液处理冷鲜鸡肉,可抑制单增李斯特菌的生长,减缓挥发性盐基氮(TVB-N)含量增加以及pH上升,减缓肉质劣变;在4℃储藏条件下,一级冷鲜肉存储期由4d延长至8d。表明该乳酸菌细菌素对冷鲜鸡肉延长储藏期具有积极效果。
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| 关 键 词： | 乳酸菌细菌素 单增李斯特菌 鸡肉 保鲜 |
| 收稿时间： | 2019/12/3 0:00:00 |
Inhibitory effect of Lactobacillus bacteriocin Durancin GL on L. monocytogenes in chilled chicken |
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| WUXueyou,CHENZhengxing,JUXingrong.Inhibitory effect of Lactobacillus bacteriocin Durancin GL on L. monocytogenes in chilled chicken[J].Food and Machinery,2019(3):124-129. |
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| Authors: | WUXueyou CHENZhengxing JUXingrong |
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| Affiliation: | School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu 210023, China;Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, Jiangsu 210023, China |
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| Abstract: | Lactobacillus bacteriocin is a kind of bacteriostatic protein or polypeptide produced by Lactobacillus.It has great application value in food preservation.In this study,Durancin GL,a Lactobacillus bacteriocin,was used to treat chilled chicken for storage.The antiseptic effect of Durancin GL on chilled chicken was investigated by sensory evaluation,quality analysis and inhibition of harmful microorganisms.The results show that treatment of chilled chicken with 200 AU/mL bacteriocin preservative solution can inhibit the growth of L.monocytogenes,slow down the increase of total volatile basic nitrogen(TVB-N)content and pH,and slow down the deterioration of meat quality.Under 4 ℃,the storage period of the first grade chilled meat was extended from 4 days to 8 days,suggesting the Lactobacillus bacteriocin has a positive effect on prolonging the storage period of chilled chicken. |
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| Keywords: | Lactobacillus bacteriocin L monocytogenes chicken preservation |
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