A model assay to demonstrate how intrinsic factors affect diffusion of bacteriocins

被引：80

作者：

Blom, H ^{[1
]}

Katla, T ^{[1
]}

Hagen, BF ^{[1
]}

Axelsson, L ^{[1
]}

机构：

[1] MATFORSK, Norwegian Food Res Inst, N-1430 As, Norway

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 1997年 / 38卷 / 2-3期

关键词：

D O I：

10.1016/S0168-1605(97)00098-6

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A rapid and simple method to elucidate how intrinsic factors in a given food product affect bacteriocin diffusion and efficacy is described. The basic idea of this assay is to help predict which bacteriocin or other inhibitory substance to select for a given product, where increased security towards specific microorganisms is wanted. In an agar plate model system the effect of five factors (number of indicator cells, pH and concentration of NaCl, agar and soy oil) on the diffusion of the bacteriocins sakacin A, sakacin P, pediocin PA-1, piscicolin 61 and nisin was studied. An experimental design permitting simultaneous evaluation of the effect of all factors was used. The results indicated that each bacteriocin has a characteristic intrinsic factor effect profile. However, pH and load of indicator cells affect all the bacteriocins. (C) 1997 Elsevier Science B.V.

引用

页码：103 / 109

页数：7

共 18 条

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