对成熟期为40,50,60 d添加嗜酸乳杆菌、双歧杆菌和植物乳杆菌的3种Mozzarella干酪,分别用无菌蒸馏水、醋酸-醋酸钠缓冲溶液和TCA提取法制备干酪提取液,探讨干酪提取液对枯草芽孢杆菌的抑制作用.结果显示,不同成熟期干酪的提取液对枯草芽孢杆菌均有一定的抑制作用.用TCA提取法提取出添加嗜酸乳杆菌、植物乳杆菌的Mozzarella干酪成熟40 d时的提取液对枯草芽孢杆菌的抑菌性最强,用TCA提取法提取出添加双歧杆菌的Mozzarella干酪成熟60 d时的提取液对枯草芽孢杆菌的抑菌性最强.%The liquid was extracted from there kinds of Mozzarella cheese added Lactobacillus acidophilus,Bifidobacteria,Lactobacillus plantarum in mature of 40,50 and 60 days by sterile distilled water,acetic acid-sodium acetate buffer solution and TCA extraction,and investigated the antibacterial activity of cheese extract on Bacillus subtilis.The results showed that extract from cheese during different ripening demonstrated strong antimicrobial activity against Bacillus subtilis.The extract of Mozzarella Cheese added Lactobacillus acidophilus and Lactobacillus plantarum in mature of 40 days showed strongest antimicrobial activity against Bacillus subtilis by TCA extraction.The extract of Mozzarella Cheese added Bifidobacteria in mature of 60 days showed strongest antimicrobial activity against Bacillus subtilis by TCA extraction.
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