摘要

细菌素是由乳酸菌产生的抗菌代谢物，乳酸菌被用作防止食品微生物腐败的添加剂。游离形式的细菌素被果汁中存在的酶降解。包封基质保护细菌素免受食物成分影响。本研究旨在阐明嗜酸乳杆菌保藏果汁中藻酸钙包裹的细菌素的有效性。藻酸钙凝胶被选作固定基质，因为它价格便宜，丰富且安全。嗜酸乳杆菌NCDC 343的细菌素显示出广谱的抗致病性和食物腐败微生物的抗微生物活性。它抑制金黄色葡萄球菌，欧文氏杆菌，枯草芽孢杆菌，荧光假单胞菌，Leuconostoc肠系膜和单核细胞增生李斯特氏菌的生长。与化学防腐剂相比，固定的细菌素处理导致苹果和石榴汁中细菌数量在37℃下的最大减少。与果汁中的化学防腐剂相比，藻酸钙包埋的细菌素被证明是更好和更安全的防腐剂。

Bacteriocins are antimicrobial metabolites produced by lactic acid bacteria, which are being used as additives to prevent microbial spoilage of food items. Bacteriocins in free form are degraded by the enzymes present in the fruit juices. Encapsulation matrix protects the bacteriocin from food components. The present study was designed to elucidate the effectiveness of calcium alginate entrapped bacteriocin of Lactobacillus acidophilus in preservation of fruit juices. Calcium alginate gel was chosen as immobilization matrix because it is cheap, abundant and bio safe. Bacteriocin of Lactobacillus acidophilus NCDC 343 showed wide spectrum of antimicrobial activity against pathogenic and food spoilage microorganisms. It inhibited the growth of Staphylococcus aureus, Erwinia sp., Bacillus subtilis, Pseudomonas fluorescens, Leuconostoc mesenteroids and Listeria monocytogenes. Immobilized bacteriocin treatment resulted in maximum reduction of bacterial population in apple and pomegranate juice as compared to chemical preservative at 37?C. Calcium alginate entrapped bacteriocin proved to be better and safe preservative as compared to chemical preservatives in fruit juices.

http://www.emergentresearch.org/abstract.php?article_id=1805