虾源枯草芽孢杆菌生长动力学与抑制效应评价
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摘要
为考察环境因子(pH、ε-聚赖氨酸和Nisin)对虾源枯草芽孢杆菌生长和抑制效应的影响,将枯草芽孢杆菌接种于营养肉汤中,采用修正Compertz模型对不同环境因子下枯草芽孢杆菌的OD动态数据进行拟合,分析其对生长动力学参数的影响及模型拟合优度。结果表明,一级模型中R~2均大于0.960,Af均在1.000～1.100,Bf均在0.950～1.040,RMSE均在0.000～0.100,模型拟合优度良好。平方根模型能较好拟合不同调控因子与最大比生长速率、迟滞期之间的关系,R~2分别为0.894和0.908。可见模型具可靠性,为有效抑制枯草芽孢杆菌的生长,延长熟制南美白对虾货架期提供支持。
The effects of environmental factors( p H,ε-polylysine,and Nisin) on the growth and inhibition of Bacillus subtilis were evaluated by the modified Compertz model. B. subtilis isolated from shrimp was cultivated in shrimp originated nutrient broth under different conditions. The results showed that the R~2 in the first-order model was greater than 0.960,the Afwas 1.000-1.100,the Bfwas 0.950-1.040,and the RMSE was 0.000-0.100,indicating that the fitness of the model was fine. The square root model well-fitted the relationship between different regulatory factors and the maximum specific growth rate,as well as between the lag phase. The R~2 were 0.894 and 0.908,respectively,suggesting that the model was reliable,and could be used for effectively inhibiting the growth of B. subtilis and prolonging the shelf life of cooked Penaeus vannamei.
The effects of environmental factors( p H,ε-polylysine,and Nisin) on the growth and inhibition of Bacillus subtilis were evaluated by the modified Compertz model. B. subtilis isolated from shrimp was cultivated in shrimp originated nutrient broth under different conditions. The results showed that the R~2 in the first-order model was greater than 0.960,the Afwas 1.000-1.100,the Bfwas 0.950-1.040,and the RMSE was 0.000-0.100,indicating that the fitness of the model was fine. The square root model well-fitted the relationship between different regulatory factors and the maximum specific growth rate,as well as between the lag phase. The R~2 were 0.894 and 0.908,respectively,suggesting that the model was reliable,and could be used for effectively inhibiting the growth of B. subtilis and prolonging the shelf life of cooked Penaeus vannamei.
引文
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[3]潘晓倩,张顺亮,李素,等.中温酱牛肉中腐败菌的分离鉴定与防腐剂对其抑制作用[J].中国酿造,2017,36(3):24-29.
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[6]郑丽君,申光辉,张志清,等.真空包装免泡豆杆优势腐败细菌分离鉴定及其致腐能力分析[J].食品科学,2018,39(2):177-184.
[7]黄丹阳,曹慧,徐斐,等.凉拌豆制品中单核细胞增生李斯特菌生长模型建立的研究[J].工业微生物,2018,48(1):30-36.
[8]王军,董庆利,丁甜.预测微生物模型的评价方法[J].食品科学,2011,32(21):268-272.
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[11]修艳辉,郭全友,姜朝军.p H、水分活度和Na Cl对腐败希瓦氏菌生长/非生长界限及生长动力学参数的影响[J].现代食品科技,2016,32(6):156-162;199.
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[13]朱彦祺,郭全友,李保国,等.不同温度下腐败希瓦氏菌(Shewanela putrefaciens)生长动力学模型的比较与评价[J].食品科学,2016,37(13):147-152.
[14]王晓晋.熟制即食虾仁货架期与优势腐败菌特性的研究[D].上海:上海海洋大学,2018.
[15]SASITHORN U,JITTIMA C.Isolation and characterization of a broad p H-and temperature-active,solvent and surfactant stable protease from a new strain of Bacillus subtilis[J].Biocatalysis and Agricultural Biotechnology,2016,8:32-38.
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[17]ZWIETERING M H,ROMBOUTS F M,VAN R K.Comparison of definitions of the lag phase and the exponential phase in bacterial growth[J].Journal of Applied Microbiology,1992,72(2):139.
[18]孙力军,王雅玲,刘唤明,等.抗菌豆豉发酵菌株的筛选及其脂肽组分鉴定和特性研究[J].中国生物工程杂志,2013,33(7):50-56.
[19]LEE Y C,LIN C S,LIU F L,et al.Degradation of histamine by Bacillus polymyxa isolated from salted fish products[J].Journal of Food&Drug Analysis,2015,23(4):836.
[20]陈南南,徐歆,商丰才,等.不同防腐剂对3种模式腐败菌抑菌效果的比较[J].食品科学,2011,32(1):14-18.
[21]刘玲,郭全友,李保国,等.非热杀菌技术在虾类保鲜与加工中的应用[J].食品与发酵科技,2018,54(2):83-87;108.
[22]LI C,SHI L.Study on the antimicrobial activity ofε-polylysine[J].Food&Fermentation Industries,2009(5):151.
[23]修艳辉.鱼源腐败希瓦氏菌生长动力学及碳源代谢研究[D].上海:上海海洋大学,2017.
[24]张百刚,高华.Nisin抑菌作用的研究[J].中国乳品工业,2008,36(10):26-28.
[25]KHALIL E,JAMAL E Y,BADR D R.Synergistic effects of nisin and thymol on antimicrobial activities in Listeria monocytogenes and Bacillus subtilis[J].Fems Microbiology Letters,2000,183(1):191-195.
[2]何红艳,钱平,卢蓉蓉,等.超高压低酸性罐头中腐败菌的致死特性[J].食品与发酵工业,2009,35(6):18-22.
[3]潘晓倩,张顺亮,李素,等.中温酱牛肉中腐败菌的分离鉴定与防腐剂对其抑制作用[J].中国酿造,2017,36(3):24-29.
[4]谢婷婷,王应妮,陈秋骏,等.胀袋鲍汁中腐败菌的分离与鉴定[J].中国调味品,2015,40(5):27-29.
[5]林进.常温即食南美白对虾食品的研制[D].无锡:江南大学,2009.
[6]郑丽君,申光辉,张志清,等.真空包装免泡豆杆优势腐败细菌分离鉴定及其致腐能力分析[J].食品科学,2018,39(2):177-184.
[7]黄丹阳,曹慧,徐斐,等.凉拌豆制品中单核细胞增生李斯特菌生长模型建立的研究[J].工业微生物,2018,48(1):30-36.
[8]王军,董庆利,丁甜.预测微生物模型的评价方法[J].食品科学,2011,32(21):268-272.
[9]WANG L L,ZHONG W J,HUANG S P,et al.Establishment of growth model of Staphylococcus aureus based on OD-TTD[J].Modern Food Science&Technology,2014,30(4):160-164.
[10]刘珊娜,赵森,孙涛,等.单增李斯特菌的生长特性及其在冷藏牛奶中的预测模型[J].食品工业科技,2017,38(2):187-190;195.
[11]修艳辉,郭全友,姜朝军.p H、水分活度和Na Cl对腐败希瓦氏菌生长/非生长界限及生长动力学参数的影响[J].现代食品科技,2016,32(6):156-162;199.
[12]LIU Hong-xia,PEI Hou-bao,HAN Zhinan,et al.The antimicrobial effects and synergistic antibacterial mechanism of the combination ofε-Polylysine and nisin against Bacillus subtilis[J].Food Control,2015,47(1):444-450.
[13]朱彦祺,郭全友,李保国,等.不同温度下腐败希瓦氏菌(Shewanela putrefaciens)生长动力学模型的比较与评价[J].食品科学,2016,37(13):147-152.
[14]王晓晋.熟制即食虾仁货架期与优势腐败菌特性的研究[D].上海:上海海洋大学,2018.
[15]SASITHORN U,JITTIMA C.Isolation and characterization of a broad p H-and temperature-active,solvent and surfactant stable protease from a new strain of Bacillus subtilis[J].Biocatalysis and Agricultural Biotechnology,2016,8:32-38.
[16]AUGUSTIN J C,ROSSO L,CARLIER V.Estimation of temperature dependent growth rate and lag time of Listeria monocytogenes by optical density measurements[J].Journal of Microbiological Methods,1999,38(1-2):137-146.
[17]ZWIETERING M H,ROMBOUTS F M,VAN R K.Comparison of definitions of the lag phase and the exponential phase in bacterial growth[J].Journal of Applied Microbiology,1992,72(2):139.
[18]孙力军,王雅玲,刘唤明,等.抗菌豆豉发酵菌株的筛选及其脂肽组分鉴定和特性研究[J].中国生物工程杂志,2013,33(7):50-56.
[19]LEE Y C,LIN C S,LIU F L,et al.Degradation of histamine by Bacillus polymyxa isolated from salted fish products[J].Journal of Food&Drug Analysis,2015,23(4):836.
[20]陈南南,徐歆,商丰才,等.不同防腐剂对3种模式腐败菌抑菌效果的比较[J].食品科学,2011,32(1):14-18.
[21]刘玲,郭全友,李保国,等.非热杀菌技术在虾类保鲜与加工中的应用[J].食品与发酵科技,2018,54(2):83-87;108.
[22]LI C,SHI L.Study on the antimicrobial activity ofε-polylysine[J].Food&Fermentation Industries,2009(5):151.
[23]修艳辉.鱼源腐败希瓦氏菌生长动力学及碳源代谢研究[D].上海:上海海洋大学,2017.
[24]张百刚,高华.Nisin抑菌作用的研究[J].中国乳品工业,2008,36(10):26-28.
[25]KHALIL E,JAMAL E Y,BADR D R.Synergistic effects of nisin and thymol on antimicrobial activities in Listeria monocytogenes and Bacillus subtilis[J].Fems Microbiology Letters,2000,183(1):191-195.