| 纳豆菌抗菌肽APNT-6对凡纳滨对虾的低温保鲜效果 |
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| 引用本文： | 王 东,孙力军,王雅玲,刘唤明,徐德峰,邓楚津,杜焕妍,励建荣.纳豆菌抗菌肽APNT-6对凡纳滨对虾的低温保鲜效果[J].水产学报,2012,36(7):1133-1139. |
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| 作者姓名： | 王 东 孙力军 王雅玲 刘唤明 徐德峰 邓楚津 杜焕妍 励建荣 |
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| 作者单位： | 1. 广东海洋大学食品科技学院,广东湛江,524025
2. 浙江工商大学食品与生物工程学院,浙江省食品安全重点实验室,浙江杭州310035;渤海大学辽宁省食品安全重点实验室,辽宁锦州121013 |
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| 基金项目： | 国家自然科学基金，广东海大引进人才基金，湛江科技计划，“十二五”国家科技支撑计划项目 |
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| 摘 要： | 为了解决因凡纳滨对虾货架期短而滥用化学保鲜剂等问题,实验通过微生物发酵,柱状色谱纯化得到一种新型生物保鲜剂——纳豆菌抗菌肽APNT-6,采用牛津杯法测定了其对凡纳滨对虾腐败菌的抑菌效果,并用浸保鲜剂方式将抗菌肽应用于凡纳滨对虾保鲜,通过测定对照组和保鲜剂组在(4±1)℃贮藏过程中的pH、挥发性盐基氮(TVB-N)、细菌总数、感官评分等鲜度指标的变化规律,评价了抗菌肽对凡纳滨对虾在(4±1)℃贮藏条件下保鲜效果。结果表明,纳豆菌抗菌肽APNT-6对凡纳滨对虾中Pseudomonas、Shewanella等8株腐败菌有良好的抑菌效果,经0.5 mg/mL抗菌肽保鲜剂处理后,保鲜剂组在(4±1)℃贮藏过程中pH、挥发性盐基氮(TVB-N)和细菌总数增加缓慢,货架期延长了2～3 d。
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| 关 键 词： | 凡纳滨对虾 抗菌肽 腐败菌 货架期 |
| 收稿时间： | 2011/12/25 0:00:00 |
| 修稿时间： | 2012/3/16 0:00:00 |
Effect of antimicrobial peptide APNT-6 produced by Bacillus natto on fresh-keeping of Litopenaeus vannamei at low temperature |
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| WANG Dong,SUN Li-jun,WANG Ya-ling,LIU Huan-ming,XU De-feng,DENG Chu-jin,DU Huan-yan and LI Jian-rong.Effect of antimicrobial peptide APNT-6 produced by Bacillus natto on fresh-keeping of Litopenaeus vannamei at low temperature[J].Journal of Fisheries of China,2012,36(7):1133-1139. |
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| Authors: | WANG Dong SUN Li-jun WANG Ya-ling LIU Huan-ming XU De-feng DENG Chu-jin DU Huan-yan and LI Jian-rong |
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| Institution: | 2,3(1.College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524025,China;2.Key Laboratory for Food Safety of Zhejiang Province,College of Food Science and Engineering,Zhejiang Gongshang University,Hangzhou 310035,China;3.Key Laboratory for Food Safety of Liaoning Province,Bohai University,Jinzhou 121013,China) |
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| Abstract: | A new biological preservative—antimicrobial peptide APNT-6 produced by Bacillus natto NT-6 and purified by column chromatography will be applied in the fresh-keeping of Litopenaeus vannamei.Bacillus antimicrobial peptides are a series of lipopeptides substances produced by represented Bacillus strains of B.subtilis,B.amyloliquefaciens and B.natto,which include surfactin,iturin,fengycin,subtilin and so on.Numerous studies show that Bacillus antimicrobial peptides have a startling range of antimicrobial activities that can include action against most Gram-negative and Gram-positive bacteria,fungi,enveloped viruses,and eukaryotic parasites.Recently,our research group isolated a highly antibiotic activity and largely antimicrobial spectrum strain—B.natto NT-6 from the Chinese traditional food—lobster sauce.According to the mass spectrometry(ESI /MS /CID) analysis,we know the mainly antimicrobial substances produced by this strain is Bacillus antimicrobial peptides,mainly including surfactin,fengycin,and iturin(called after APNT-6).Through oral acute toxicity in mice we found that its LD 50 greater than 5000 mg/kg body weight,indicating that antimicrobial peptide APNT-6 has high food safety.In this paper,the antibacterial activities of antimicrobial peptide on spoilage organisms were determined by Oxford cup assay.Then the quality changes of L.vannamei during storage at(4±1) ℃ were investigated,including the pH,total volatile basic nitrogen(TVB-N),aerobic plate count(APC) and sensory assessment.The results showed that antimicrobial peptide APNT-6 can effectively inhibit 8 strains of spoilage organisms isolated from L.vannamei.During storage at(4±1) ℃,with the extension of storage time,the gradually increasing values of pH,TVB-N and APC of L.vannamei were observed during the 7 days storage.However,incubated 0.5 mg/mL antimicrobial peptide can effectively slow down the value increasing,which extends the shelf-life of L.vannamei by 2-3 days. |
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| Keywords: | Litopenaeus vannamei antimicrobial peptide spoilage organisms shelf-life |
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