响应面法建立脂肽对虾肉中假单胞菌抗菌活性的模型.pdfVIP

现代食品科技 ModernFoodScienceandTechnology 2013，Vo1．29，No．1 M odelingtheAntimicrobialActivityofLipopeptidesagainstPseudomonas sppinShrimpM eatUsingaResponseSurfaceM ethod LIUHuan-ming,HUANGHui-min，ZHANGRuMian，ⅥA，NGFang,DENGQian-lin，LIYuan，SUNLi-jun (SchoolofFoodScienceandTechnology,GunagdongOceanUniversity,Zhnajinag，524088，China) Abstract：TheantibacterialactivitymodelofantibacteriallipopeptideagainstPseudomonasinshrimpwasresearchedinthearticle．Th e minimalinhibitory concentrationofnatibacteriallipopeptidesagainstPseudomonaswas0．6 mLwiht doubledilutionmehtod．Response surfacemethodologywasusedtoestablishthenatibacterialactiviytmodelofnatibacteriallipopeptideagainstPseudomonasinshrimpmeat．Th e correlationcoefficient(R)betweenhteexperimentalnadpredictedvalueswasO．998whichsuggestedthathtemodelequationswasaccurate．A reductionovertwolog-cyclesofPseudomonascellscouldberealizedunderthecondifionsoftemperaturebelow 4．3，timeover6hnad lipopeptidesconcentrationovre0．3mg／gbyanalyzinghteresponsesurfaceplotnadcontourplotofhtemodelequations． Keywords：Pseudomonasspp；lipopeptide；Bacillusamylo均uefaciens ArticleNo．：1673—9078(2013)1．102—106 响应面法建立脂肽对虾肉中假单胞菌 抗菌活性的模型 刘唤明，黄惠敏，张瑞莲，王方，邓倩琳，李媛，孙力军 (广东海洋大学食品科技学院，广东湛江 524088) 摘要：本文研究了脂肽对虾肉中假单胞菌的抗茵活性模型。通过二倍稀释法测定抗菌脂肽对假单胞菌的最小抑菌浓度为 0．6 mgn／~，并采用响应面实验建立了抗菌脂肽对虾肉中假单胞菌的抗茵活性模型。验证实验结果表明实验值与预测值之间的相关系数(R) 为0．998，这说明该模型的方程是准确的。通过分析该模型方程的响应面曲线和等高线可以得到，当温度低于5．4℃、时间高于6h、 抗菌脂肽浓度超过0．3meCg时，虾肉中的假单胞的杀灭对数值可超过2 关键词：假单胞菌；脂肽；淀粉液化芽孢杆菌 unlimitedsourcesofraw materia1．whichleadstoabetter 1 Introduction applyingprospect． Theincreasnigtrendoflimitingtheuseofchemical NisinproducedbyLactococcuslactisiscurrently f