期刊
FOOD CONTROL
卷 21, 期 9, 页码 1257-1262出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2010.02.013
关键词
Streptomyces virginia H03; Antibacterial polysaccharide; Antibacterial mechanism
资金
- National Key Technology R&D Program of China [2007BAD73B01, 2007BAD73B02]
A novel polysaccharide isolated from the broth of Streptomyces virginia H03 exhibited strong antibacterial activities on food spoilage and food poisoning microorganisms such as Staphylococcus aureus, Bacillus subtilis, Listeria monocytogenes, Escherichia coli, Zygosaccharomyces bailii and Candida wills. The minimal inhibitory concentrations of the polysaccharide determined by the double broth dilution method were 15.6, 31.3, 31.3, 31.3, 125 and 125 (mu g/ml) against the microorganisms mentioned above, respectively. The possible targets of the polysaccharide in bacteria might be cell wall, cytoplasmic membrane and DNA as indicated by electron microscopy, leakage of protein, cytoplasmic membrane permeability and DNA binding, respectively. Moreover, the antibacterial activity remained unchanged after being treated at 100 degrees C for 10 min, which indicated that the polysaccharide had a good heat-stability. In addition, it was safe according to mouse toxicity. All of these suggested that the polysaccharide might be used as a potential antimicrobial in food. (C) 2010 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据