朱苓,杨明晨,赖金娥,胡锋,陈永生,晏日安

• 1:暨南大学生命科学技术学院
• 2:广东厨邦食品有限公司

摘要(Abstract)：

该研究以从腐败酱油中分离的枯草芽孢杆菌作为指示菌，探究F1对其的抑菌活性和抑制机理，为F1在酱油中的应用提供了理论基础。首先通过二倍稀释法测定F1的最小抑菌浓度(MIC)和最小杀菌浓度(MBC),再以枯草芽孢杆菌为指示菌，探究温度、紫外线、pH和盐浓度对其抑菌活性的影响。通过研究F1作用后菌体的形态变化、细胞膜受损、内容物泄露等情况，进而分析F1对枯草芽孢杆菌的抑制机理。在此基础上，考察F1对低盐酱油的防腐保鲜效果。研究结果表明，F1对枯草芽孢杆菌的MIC和MBC分别为1.25,2.50 mg/mL,对温度、紫外线、pH、食盐具有较强的抑菌稳定性。F1能使枯草芽孢杆菌变形皱缩，甚至破裂；Annexin V-FITC/PI染色结果表明F1使细菌凋亡数量增加30%;同时F1能显著提高ROS水平(P<0.05),造成细胞内容物泄露。在低盐酱油中添加0.07%F1能够抑制酱油中芽孢杆菌生长。综上，F1具有较强的抑菌活性和稳定性，并展现出作为天然防腐剂应用于酱油保鲜的巨大潜力。

关键词(KeyWords)： 抗菌肽;酱油;防腐;抑菌

Abstract:

Keywords:

基金项目(Foundation): 阳西县级科技项目(202101)

作者(Author): 朱苓,杨明晨,赖金娥,胡锋,陈永生,晏日安

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