摘要
芽孢杆菌在自然界中分布广泛,且部分芽孢杆菌易产生胞外毒素。小麦粉面团中易存在芽孢杆菌芽孢,因其耐高温特性,导致在正常烹饪环节中不易被完全消杀,增加了食用健康风险。本研究对某高校食堂小麦粉加工车间进行了全链条跟踪,采集相关环境样本,并采用16S rDNA扩增测序的方法评估污染,显示芽孢杆菌为主要污染源,且以蜡样芽孢杆菌(B.cereus)、枯草芽孢杆菌(B.subtilis)、贝莱斯芽孢杆菌(B.velezensis)为主;研究发现芽孢杆菌主要来源于小麦粉原料。通过单独及联合使用天然防腐剂乳酸链球菌素、ε-聚赖氨酸盐酸盐(ε-PLH),探究了乳酸连球菌素和ε-PLH对于该菌群抑制效果。结果显示ε-PLH对芽孢杆菌及其在面粉中的抑菌效果强于乳酸连球菌素。乳酸连球菌素不仅不能抑制B.velezensis,反而促进其生长。两种抑菌剂的联合使用显示出协同抑菌效果;其中当乳酸连球菌素和ε-PLH质量分数同时大于0.75 g/kg或者乳酸链球菌素质量分数大于1.25 g/kg且ε-PLH质量分数大于0.5 g/kg时,对小麦粉的抑菌率都能达到100%。该研究为建立基于时空菌群分布的芽孢杆菌污染全链条分析方法和抑菌剂使用方法提供了指导。
Bacillus is widely distributed in nature,and some of them are prone to produce extracellular toxins.Bacillus spores existing in the wheat flour dough are not easy to be completely eliminated in normal cooking process due to their high temperature resistance,which increases the health risk of eating.In this research,a wheat flour processing workshop in a university canteen was comprehensively tracked,relevant environmental samples were collected,and the pollution was evaluated by using 16S rDNA amplification and sequencing method,showing that Bacillus was the main source of pollution,and Bacillus cereus,Bacillus subtilis and Bacillus velezensis were the the main ones.It was found that Bacillus mainly came from wheat flour.Then,the inhibitory effects of Nisin andε-polylysine hydrochloride(ε-PLH)on the flora was investigated by using the natural preservative Nisin andε-PLH alone and in combination.The results showed that the antibacterial effect ofε-PLH on Bacillus and in flour was stronger than that of Nisin.In instead of inhibiting B.velezensis,Nisin promoted its growth.The combination of the two bacteriostatic agents showed a synergistic bacteriostatic effect.When the concentrations of Nisin andε-PLH were both greater than 0.75 g/kg,or the concentration of Nisin was greater than 1.25 g/kg and that ofε-PLH was greater than 0.5 g/kg,the antibacterial rate against wheat flour could reach 100%.
作者
金锦华
张琴
刘剑
张亚林
赵子淇
陈杰
韩剑众
朱炫
Jin Jinhua;Zhang Qin;Liu Jian;Zhang Yalin;Zhao Ziqi;Chen Jie;Han Jianzhong;Zhu Xuan(Logistics Services Center,Zhejiang Gongshang University,Hangzhou 310018;School of Food Science and Biotechnology,Zhejiang Gongshang University,Hangzhou 310018)
出处
《中国粮油学报》
CSCD
北大核心
2023年第7期26-32,共7页
Journal of the Chinese Cereals and Oils Association
基金
国家自然科学基金项目(32072230)
浙江省自然科学基金项目(LY21C200007)。
