植物乳杆菌素L-1对冷却肉的防腐保鲜效果研究

本实验研究了植物乳杆菌素L-1 对冷却肉的防腐保鲜效果。实验中对冷却肉的微生物、感官品质和理化指标三方面进行了检测。结果显示，效价320AU/ml 组效果与Nisin 相近，效价640AU/ml 组的效果优于Nisin，通过对照，效价640AU/ml 的植物乳杆菌素L-1 处理组可将冷却肉的保质期从3d 延长至12d。植物乳杆菌素L-1 对冷却肉中主要污染菌--假单胞菌和潜在致病菌--单增李斯特菌有较好的抑制效果。植物乳杆菌素L-1 作为冷却肉的生物防腐剂，具有广阔的应用前景。

Study on Preservation Effect of Plantaricin L-1 on Chilled Meat

The preservation effect of plantaricin L-1 on chilled meat was studied. By determining, microbilogical, sensory and physical-chemiscal properties of chilled meat. It was proved that 320 AU/ml of plantaricin L-1 has the similar preservation effect to nisin, but 640 AU/ml of plantaricin L-1 has much better effect than nisin. 640 AU/ml of plantaricin L-1 applied to chilled meat can extend the shelf life of chilled meat from 3 d to 12 d. Plantaricin L-1 can effectively inhibit the growth of Pseudomonas P-1 and Listeria monocytogenes 54002. Plantaricin L-1 has broad prospects as biological preservative for chilled meat.