壳聚糖的抑菌作用及其稳定性研究

研究了壳聚糖对食品中常见微生物的抑制作用,结果表明:3种不同分子量的壳聚糖(50 kD,100kD,200kD)对金黄色葡萄球菌、铜绿假单胞菌、枯草芽孢杆菌、短小棒状杆菌、大肠杆菌、白色念珠菌等所有被试菌都有明显的抑制作用,随分子质量增大,壳聚糖的抑菌作用逐渐减小,相应最小抑菌浓度在0.5 g/L以上.同时探讨了壳聚糖抑菌作用的稳定性,结果表明壳聚糖的热稳定性良好,环境中的金属离子对壳聚糖的抑菌性能有一定的影响.

Studies on the Antibiotic Activity and Its Stability of Chitosan

The antibiotic activity of three kinds of chitosans with different molecular weight(50, 100, 200 kD) and same deacelylated degree(85%), was evaluated against some bacteria(Staphyloccus aurueus, Pseudomonas aeruginosa, Bacillus subtilis, Corynebacterium minutissimum, Escherichia coli, Candida albillus).The growth of all the bacteria tested were inhibited by chitosans treatments, and the inhibiting rate decreased with the rising of chitosan's molecular weight. The minimum inhibitory concentration of all the chitosans is above 0.5 g/L. The effects of temperature, metal ions on the antibiotic activity of chitosans were also assessed.