Optimization on Antimicrobial Effects of Natural Compound Preservative Against B. cereus and E. coli by RSM
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In this paper, the sensitivity of food spoilage organisms (Bacillus cereus; Escherichia coli) to natural antimicrobial peptides (surfactin; polylysine; nisin) from microorganism was observed, and the optimization of antimicrobial effect in meat evaluated by a RSM was studied. Results showed that these strains were sensitive to them. MICs of surfactin and polylysine and nisin were 31.25 and 312.5 and 312.5 μg/mL respectively against B. cereus, and MIC were 15.625 and 156.25 and 2,500 μg/mL respectively against E. coli. The optimization result indicated that B. cereus and E. coli could be sterilized by six log cycles when the temperature was 14.05 °C, the action time was 10.95 h, and the concentration (surfactin/polylysine/nisin weight ratio 0.1:1:2) was 379.53 μg/mL.
KeywordsFood spoilage organisms Bacillus cereus Escherichia coli Surfactin Polylysine (ε-poly-l-lysine) Nisin Antimicrobial effect
The authors would like to thank the financial support and Henan Key Laboratory of Meat Processing and Quality Safety Control, PR China. This work was supported by National Public Welfare (Agriculture) Industry Science and Technology Special (No. 200903012).
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