天然保鲜剂复配工艺优化及其对水晶肴肉中特定腐败菌的抑制效果

通过二倍稀释法测定ε-聚赖氨酸（ε-poly-L-lysine，ε-PL）、乳酸链球菌素（Nisin）、肉桂醛、茶多酚（tea polyphenols，TP）、甘氨酸（glycine，Gly）以及复配单、双硬脂酸甘油酯（mono-and diglycerides monostearate，GMS）对水晶肴肉特定腐败菌的抑菌效果，其对嗜冷杆菌属、肠球菌属等的最低抑菌浓度分别为19.53、156.25、156.25、312.5、625、5 000 mg/kg。通过棋盘稀释法测定两两之间的协同效应指数，明确了ε-PL、Nisin、TP、肉桂醛具有协同效应。通过正交试验对其进行复配，得出最优配方为ε-PL 39 mg/kg、Nisin 468 mg/kg、TP 312.5 mg/kg、肉桂醛234.25 mg/kg。将研究结果应用于肴肉，在保质期内可明显控制细菌总数和大肠菌群的增长，尤以7 d和15 d最为显著，细菌总数抑制率分别达到86%、74%。

Optimization of Blends of Natural Preservatives for Improved Antimicrobial Effect against Specific Spoilage Organisms in Yao Meat

The antibacterial effects of ε-poly-L-lysine (ε-PL), cinnamic aldehyde, nisin, tea polyphenols (TP), glycine (Gly), and mono-and diglycerides monostearate (GMS) added individually and in combination against special spoilage organisms in Yao meat were tested by the two-fold dilution method. The minimal inhibitory concentrations (MIC) of nisin, GMS, ε-PL, Gly, TP, cinnamic aldehyde against mixed cultures of bacteria isolated from spoiled Yao meat including Psychrobacter and Enterococcus were determined as 156.25, 5 000, 19.53, 625, 312.5, and 156.25 mg/kg, respectively. Based on the synergism index for two of these preservatives determined by the checkerboard dilution method, it was confirmed that ε-PL, nisin, TPs and cinnamic aldehyde had synergistic effects. Using an orthogonal array design, the optimum combination of these selected preservatives was determined as ε-PL 39 mg/kg, nisin 468 mg/kg, TPs 312.5 mg/kg and cinnamic aldehyde 234.25 mg/kg. When the formulation was applied in Yao meat, the growth of total and coliform bacteria could be significantly controlled during the shelf life, especially on the 7th and 15th day, with percentage inhibition of total bacteria of 86% and 74%, respectvely.