Effect of Food Processing and Preservation on Antimicrobial Activity of Lactobacillus-Derived Antimicrobial Peptide and Its Safety Evaluation
In order to clarify the application potential and application scope of crude powder in food processing and stor-age,the antibacterial spectrum was first determined.Using Candida albicans as the indicator bacteria,the relative an-tibacterial activity of crude powder was evaluated from the minimum inhibitory concentration,temperature,pH,salt con-centration,repeated freezing and storage time,and finally the safety evaluation was conducted.The results showed that,crude powder of Lactobacillus-derived antimicrobial peptide has broad-spectrum antibacterial properties;With its good thermal stability,121 ℃ still maintain 79.68％relative antibacterial activity for 20 min;pH 2-6 treatment maintained over 90％of the relative antibacterial activity after 4h,almost complete inactivation after 4 h of pH 10-12 treatment;When the salt mass concentration reaches 0.8mg/mL,the relative antibacterial activity was significantly reduced(P＜0.05);The relative antibacterial activity had no significant change after storage at different low temperatures for different time(P＞0.05);The relative antibacterial activity after repeated freezing and thawing 5 times at-20 ℃ was also not different(P＞0.05);The safety evaluation confirmed that crude powder belongs to the actual non-toxic safety level.In conclusion,it can be seen that the crude powder of Lactobacillus-derived antimicrobial peptide has good stability and a wide range of applications,and has broad application prospects as a biological preservative in the food field.
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