溶菌酶及ε-聚赖氨酸抑菌活性的响应面优化研究

Abstracts-polylysine and lysozyme are natural food preservatives derived frommicroorganisms.The bacteriostatic effects of g-polylysine and lysozyme wereanalyzed by plate counting method,and the concentration and action time ofs-polylysine and lysozyme were optimized by response surface method.The resultsshowed that s-polylysine and lysozyme can inhibit indicator bacteria.Optimalformulation for E.coli lysozyme 0.10%,120min and s-polylysine0.14%,45min.Optimal formulation for Bacillus subtilis:lysozyme 0.08%,40min ands-polylysine 0.06%,180min.This study provides a reference for s-polylysine andlysozyme as food preservatives in food industry.Key words:food preservation;s-polylysine;lysozyme;antimicrobial effect;response surface methodology