芽孢因具有较强的抗性而难于被灭活,是影响食品安全的重要生物因素之一.以枯草芽孢杆菌BS-1和BS-2以及克劳氏芽孢杆菌BC-3的芽孢为研究对象,评价了 6种萌发剂对其萌发特性的影响,并对萌发条件进行优化.结果表明,L-缬氨酸与KCl组合对芽孢的萌发效果优于其他组合,同时也优于商品化混合萌发剂AK、AGFK的萌发效果;通过优化实验条件,确定了 50℃、20 mmol/L L-缬氨酸和2 g/kg KCl为最佳萌发条件;萌发后3种芽孢BS-1、BS-2、BC-3的2,6-吡啶二羧酸(DPA)释放率分别为96.60％、64.09％、83.80％,热处理后3种芽孢分别灭活了 1.59 lg CFU/mL、1.10 lg CFU/mL、2.13 lg CFU/mL,同时电导率、核酸和蛋白质的泄漏量增加.研究为开发快速、有效消灭食品中芽孢的方法提供了一定的技术参考.
Effects of different germinating agents on the germination characteristics of three types of spores
Due to their strong resistance,spores are difficult to be inactivated and thus constitute one of the important biological factors to food safety.In this study,the spores of Bacillus subtilis BS-1 and BS-2,as well as Bacillus clausii BC-3 were taken as the research objects.The effects of six germinating agents on their germination characteristics were evaluated,and the germination conditions were optimized.The results showed that the germination effect of L-valine and KCl combination on spores was better than that of other combinations,and commercial mixed germinants AK and AGFK.By optimizing the experimental conditions,50 ℃,20 mmol/L L-valine and 2 g/kg KCl were deter-mined as the optimal germination conditions;the release rates of 2,6-pyridine dicarboxylic acid(DPA)of the three types of spores of BS-1,BS-2 and BC-3 were 96.60％,64.09％and 83.80％,respectively,and the three kinds of spores were inactivated by 1.59 lg CFU/mL,1.10 lg CFU/mL and 2.13 lg CFU/mL,respectively.After heat treat-ment,the conductivity and nucleic acid and protein leakage increased.This study provides certain technical refer-ences for the development of faster and more effective methods to kill spores in food.
万方数据
维普
