乳酸链球菌素和柠檬酸对甜樱桃中沙门氏菌的抑制

为了研究沙门氏菌污染采后甜樱桃果实的生长繁殖状况及其控制情况,分别采用乳酸链球菌素(Nisin)、柠檬酸及二者复配溶液处理人工接种沙门氏菌的甜樱桃,观察和分析Nisin和柠檬酸的抑菌效果。结果表明,Nisin与柠檬酸处理均具有抑菌效果,并且随着溶液中Nisin从10μg/m L上升至100μg/m L、柠檬酸从1 g/L上升至5 g/L时,抑菌效果显著增强,(p<0.05)。研究还发现,Nisin溶液100μg/m L、柠檬酸溶液5 g/L、Nisin 10μg/m L与3 g/L柠檬酸复配溶液和Nisin 50μg/m L与柠檬酸1 g/L复配溶液这4种处理具有相似的抑菌除菌效果,处理5 min菌落浓度可以降低至104cfu/m L;Nisin 50μg/m L与3 g/L柠檬酸复配溶液处理样品15 min时,沙门氏菌的菌落降至检测限以下,无法检出;当贮存时间一直延长至第10 d时,Nisin和柠檬酸处理仍然保持一定的抑菌效果,充分除菌抑菌。 

Inhibitory effects of Nisin and citric acid on Salmonella on sweet cherry

In order to study the growth, reproduction and control of sweet cherry, different concentrations of Nisin solution, citric acid solution and mixed solutions were used to handle sweet cherry inoculated with Salmonella, to observe and analysis the inhibitory effect of Nisin and citric acid. The results showed that both Nisin solution and citric acid solution could achieve antibacterial effect, and with the increase of Nisin ( 10 μg/m L to 100 μg/m L) and citric acid ( 1 g/L to 5 g/L) , the inhibitory effect increased significantly.At the same time, the results also showed that antibacterial effect of 100 μg/m L Nisin solution and5 g/L citric acid solution, 10 μg/m L Nisin and 3 g/L citric acid mixed solution and 50 μg/m L Nisin and 1 g/L citric acid mixed solution was basically the same, colony concentration can be reduced to 104cfu/m L after treatment for 5 min, when using50 μg/m L Nisin and 3 g/L citric acid mixed solution for 15 min to handle samples, the concentration of Salmonella colonies decreased to below the detection limit, with the increase of storage time to tenth day, Nisin and citric acid remain antibacterial effects as usual, fully achieved the antibacterial sterilization effect.