Bioassay for nisin in sausage; a shelf life study of nisin in cooked sausage

J. Reunanen; P.E.J. Saris

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Bioassay for nisin in sausage; a shelf life study of nisin in cooked sausage

机译：香肠中乳链菌肽的生物测定；乳酸菌素在熟香肠中的保质期研究

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A bioassay for nisin, an antimicrobial peptide used as a food additive, was developed for sausages based on nisin induced GFP-fluorescence (green fluorescent protein), and that could be performed on a microplate. The amount of GF'P-fluorescence was easily measurable and dependent on nisin concentration. This GFP-bioassay for nisin had a detection limit in sausage as low as 0.9 ppm (0.9 μg/g), and it was used to assay shelf life of nisin in cooked sausage. Of the added nisin 68% could be detected from the sausages after storage of 28 days at 6℃.

机译：基于乳链菌肽诱导的GFP荧光（绿色荧光蛋白），针对香肠开发了一种用作食品添加剂的抗菌肽乳链菌肽的生物测定法，该测定法可以在微孔板上进行。 GF'P荧光的量很容易测量，并且取决于乳链菌肽的浓度。乳酸链球菌素的这种GFP生物测定法在香肠中的检出限低至0.9 ppm（0.9μg/ g），用于测定熟香肠中乳酸链球菌素的保质期。在6℃储存28天后，从香肠中可检测到68％的乳链菌肽。

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来源
《Meat Science》 |2004年第3期|p.515-518|共4页
作者
J. Reunanen; P.E.J. Saris;
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作者单位

Applied Chemistry and Microbiology, PO Box 56, FIN-00014 University of Helsinki, Finland;

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收录信息美国《科学引文索引》(SCI);
原文格式 PDF
正文语种 eng
中图分类屠宰及肉类加工工业;
关键词
bacteriocin; nisin; GFP;

机译：细菌素;乳链菌肽;GFP;

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Bioassay for nisin in sausage; a shelf life study of nisin in cooked sausage

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