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时间:2020-04-16
《纳豆菌抗菌肽对对虾中单核细胞增生李斯特菌的抑菌效应-论文.pdf》由会员上传分享,免费在线阅读,更多相关内容在行业资料-天天文库。
1、研究与摆讨ScienceandTechnolo~ofFoodIndustry纳豆菌抗菌肽对对虾中单核细胞增生李斯特菌的抑菌效应蒲月华’,孙力军,王雅玲,邓旗’,郑伟明’,徐德峰’,刘唤明’,张永平’,励建荣-。(1.广东省水产品加工与安全重点实验室,广东普通高等学校水产品深加工重点实验室,广东海洋大学食品科技学院,广东湛江524088;2.浙江工商大学食品与生物工程学院,浙江省食品安全重点实验室,浙江杭州310035;3.渤海大学,辽宁省食品安全重点实验室,辽宁锦州121013)摘要:本文采用牛津杯法和液体二倍稀释法测得纳豆菌抗菌肽对单增李斯特茵有很好的抑菌、杀茵效果,其MIC和MBC分别
2、为0.625、1.875mg/mL;通过细菌菌落计数测得终浓度为1MIC的抗茵肽即可抑制其生长,终浓度达到2MIC时,在27h内茵数降低了4个数量级;且在培养初始阶段以及在茵体低浓度时加入控制效果更明显;以对虾为培养基质,检测得低浓度的抗茵肽已有很强抑制效果,终浓度增加到2MIC时单增李斯特菌的生长即可受到抑制。纳豆茵抗茵肽对单增李斯特茵的抑制效果明显,可用作对虾基质中单增李斯特茵的控制,为水产品绿色控制剂的开发提供指导。关键词:纳豆茵抗茵肽,单核细胞增生李斯特茵,最小抑菌质量浓度,对虾InhibitoryactivityofanovelantibacterialpeptideAMPNT—
3、—6fromBacillussubtilisagainstListeriamonocytogenesinshrimpPUYue-hua,SUNLi—jun一,WANGYa—ling,DENGQi,ZHENGWei—ming,XUDe—feng,LIUHuan—ming。,ZHANGYong—ping,LIJian—rong,(1.GuangdongProvincialKeyLaboratoryofAquaticProductProcessingandSafety,KeyLaboratoryofAdvancedProcessingofAquaticProductsofGuangdongHig
4、herEducationInstitution,CollegeofFoodScienceandTechnology,GuangdongOceanUniversity,Zhanjiang524088,China;2.FoodSafetyKeyLaboratoryofZhejiangProvince,CollegeofFoodScienceandBiotechnology,ZhejiangGongshangUniversity,Hangzhou310035,China;3.FoodSafetyKeyLaboratoryofLiaoningProvince,BohaiUniversity,Jin
5、zhou121013,China)Abstract:TheobjectiveofthisstudywastoinvestigatetheantibacterialactivityofNT一6antimicrobialpeptide(AMPNT一6)againstListeriamonocytogenesaswelasbactericidaleffectinshrimpmatrix.ThediscdiffusionexperimentindicatedthatAMPNT一6posedanevidentinhibitoryactivityagainstLmonocytogenesandtheM
6、IC.MBCwasmeasuredat0.625and1.875mg/mL,respectively.ComparedtothecontroI.thesignificantbactericidaIactivitywasobservedthroughthechangesofLmonocytogenesgrowthcurveandinactivationkineticswhenthefinaIconcentrationofAMPNT一6inbacterialsuspensionwasaddedto1and2MlC.1MlCofAMPNT一6couldkeepthepopulationofcel
7、sastheinitiaIleve1.TheLmonocytogenespopulationdecreased4logwhenthefinaIconcentrationofAMPNT一6reachedto2MIC.TheAMPNT一6hadahighantibacteriaIactivitywhenitwasaddedduringtheinitiaIgrowthperiodandIowconcentrationofbac
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