溶菌酶及乳酸链球菌素抑菌活性的响应面优化研究

Nisn and Lysozyme based natural preservatives.In this study,the concentrationand action time of Nisn and Lysozyme are determined by single factor experiment,and the optimal bacteriostatic conditions are determined by response surface test.It isfound that the antibacterial effect of Lysozyme compounding with Nisn on Bacillussubtilis is significant,while that of Nisn compounding with Lysozyme on Bacilluscoli is also significant.Design expert 8.0 software is used for data fitting for theestablishment of data model among various factors.The best condition of inhibitingBacillus subtilis are:When Lysozyme 0.20%is treated for 110 min and Nisn 0.21%istreated for 135 min,the bacteriostatic effect is the best;and the best proportion toBacillus coli:When Nisn 0.20%is treated for 20 min and Lysozyme 0.30%is treatedfor 135min,the effect is the best.In a word,this experimental study can providereference for the application of Lysozyme and Nisn as food preservatives in foodindustry.Keywords:Nisin;lysozyme;Bacillus subtilis;Escherichia coli目录