Effects of different germinating agents on the germination characteristics of three types of spores
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维普
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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.
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.
维普
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