首页 | 简介 | 作者 | 编者 | 读者 | Ei(光盘版)收录本刊数据 | 网络预印版 | 点击排行前100篇 | English
龙门,孙梦媛,谢文,周卉,王冉.微囊化JS25噬菌体在液态食品中的释放规律及生物防制效果[J].农业工程学报,2018,34(1):294-300.DOI:10.11975/j.issn.1002-6819.2018.01.40
微囊化JS25噬菌体在液态食品中的释放规律及生物防制效果
投稿时间:2017-08-04  修订日期:2017-11-07
中文关键词:  噬菌体  生物  工艺  微囊化  结构表征  液态食品
基金项目:江苏省农业科技自主创新引导资金项目(CX(15)1049);安徽省高校自然科学研究一般项目(KJ2015B04);滁州学院教学改革项目(2016kcgg053)
作者单位
龙门 1.江苏省农业科学院农产品质量安全与营养研究所农业部农产品质量安全控制技术与标准重点实验室省部共建国家重点实验室培育基地-江苏省食品质量安全重点实验室南京 210014; 2. 滁州学院生物与食品工程学院安徽省热敏性物料加工工程技术中心滁州 239000; 
孙梦媛 2. 滁州学院生物与食品工程学院安徽省热敏性物料加工工程技术中心滁州 239000; 
谢文 2. 滁州学院生物与食品工程学院安徽省热敏性物料加工工程技术中心滁州 239000; 
周卉 2. 滁州学院生物与食品工程学院安徽省热敏性物料加工工程技术中心滁州 239000; 
王冉 1.江苏省农业科学院农产品质量安全与营养研究所农业部农产品质量安全控制技术与标准重点实验室省部共建国家重点实验室培育基地-江苏省食品质量安全重点实验室南京 210014; 
摘要点击次数: 81
全文下载次数: 14
中文摘要:为了提高JS25噬菌体的稳定性及在不同液态食品中的应用,该研究通过海藻酸钠微囊化JS25噬菌体,对制备的JS25噬菌体微囊粉进行结构表征和稳定性分析,并研究微囊粉在不同液态食品中的释放规律及稳定性,确定其对液态食品的生物防制作用。结果表明,JS25噬菌体微囊粉包埋率可达87.4%;该条件下的微囊粉粒径分布在20~90 ?m之间,且呈正态分布;并且与浮游态噬菌体相比,微囊化的JS25噬菌体稳定性显著增加至35 d(4 ℃和20 ℃)。另外,JS25微囊粉在不同液态食品中均可迅速释放,并有较高的稳定性;鲜牛奶、蛋清液及肉汤中,当S25噬菌体微囊粉添加量分别超过0.1、1.0、2.0 g/kg时,对鲜致病菌有较强的清除作用。说明该工艺可以有效固定JS25噬菌体,并且对液态食品有较高的生物防制作用。因此,海藻酸钠微囊化JS25噬菌体可以用于JS25噬菌体微囊粉的生产加工及液态食品保鲜。
Long Men,Sun Mengyuan,Xie Wen,Zhou Hui,Wang Ran.Release characteristic of JS25 phage microcapsules and biological control effect on liquid food[J].Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE),2018,34(1):294-300.DOI:10.11975/j.issn.1002-6819.2018.01.40
Release characteristic of JS25 phage microcapsules and biological control effect on liquid food
Author NameAffiliation
Long Men 1. Institute of Aricultural Products Quality Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Key Laboratory of Control Technology and Standard for Agro-product Safety and Quality Ministry of Agriculture, Jiangsu Key Laboratory of Food Quality and Safety-State Key Laboratory Cultivation Base of MOST, Nanjing 210014, China; 2. College of Biological and Food Engineering, Chuzhou College, Anhui Heat-sensitive Materials Processing Engineering Technology Research Center, Chuzhou 239000, China; 
Sun Mengyuan 2. College of Biological and Food Engineering, Chuzhou College, Anhui Heat-sensitive Materials Processing Engineering Technology Research Center, Chuzhou 239000, China; 
Xie Wen 2. College of Biological and Food Engineering, Chuzhou College, Anhui Heat-sensitive Materials Processing Engineering Technology Research Center, Chuzhou 239000, China; 
Zhou Hui 2. College of Biological and Food Engineering, Chuzhou College, Anhui Heat-sensitive Materials Processing Engineering Technology Research Center, Chuzhou 239000, China; 
Wang Ran 1. Institute of Aricultural Products Quality Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Key Laboratory of Control Technology and Standard for Agro-product Safety and Quality Ministry of Agriculture, Jiangsu Key Laboratory of Food Quality and Safety-State Key Laboratory Cultivation Base of MOST, Nanjing 210014, China; 
Key words:bacteriophage  biology  processing  microencapsulation  structural characterization  liquid food
Abstract: Bacteriophages are natural enemies of bacteria and are suitable candidates for the environmentally friendly biocontrol of these pathogens. Using bacteriophages as a tool for the control of pathogens is complementary to antibiotic therapy. We have isolated a lytic bacteriophage with broad range of host, designated as JS25, which was from sewage effluent on a dairy farm in Jiangsu and was used as a biocontrol agent against Staphylococcus aureus infections. Morphologic analysis of JS25 revealed that it was closely related to other Myoviridae phages infecting Staphylococcus species. However, the stability of planktonic JS25 phages is very poor. When they are stored at 20℃, they will be inactive after 6 h, which severely restricts the widespread use of these phages. Microencapsulation is a commonly used technique for embedding active material, and this technique can not only stabilize the active substance through embedding to improve the stability, but also control the release rate of active substance by embedding technology to increase possibility of application of active substances. Although microencapsulation of active substances has been widely applied in medicine, food packaging, biotechnology, environmental protection and other fields due to many advantages, this technique can not achieve the full encapsulation of active substances, which can lead loss of some active substances during microencapsulation process. Therefore, the premise of the technology is to make the appropriate microencapsulation process for different active ingredients. In this experiment, the JS25 phage was microencapsulated by alginate, and the structure of JS25 phage microcapsule powder was characterized in order to determine the size distribution of JS25 phage powder. In addition, the stability of JS25 phage powder in different temperatures was analyzed with the control of planktonic phage. And the release and stability of microcapsules in different liquid foods were studied to determine their biological control role in liquid food. The result showed that JS25 phage powder system composed of sodium alginate and CaCl2 could be effectively constructed. And when sodium alginate and CaCl2 content were 3.72 and 2.55 g/100 mL, the embedding rate of JS25 phage could reach the maximum value of 87.43%, and the JS25 phage powder obtained under the conditions had relatively stable technology structure, and particle size in 20-90 μm was in normal distribution. Moreover, compared with the inactivation of planktonic phage, the stability of phage displayed a significant increase in this state. The phage microcapsule powder still had higher titer after 35-day storage at 4 and 20℃. In addition, JS25 microcapsules could be quickly released in different liquid foods, and also had high stability in storage. Biological control experiment results showed that with the addition of JS25 phage microcapsules increasing, the number of colonies in different liquid foods during the storage was significantly (P<0.05) reduced. JS25 phage microcapsules could significantly remove pathogens in fresh milk, egg white and broth with the dosage more than 0.1, 1.0, and 2.0 g/kg, respectively. Experimental results indicated that the microencapsulation process could effectively secure phage JS25 and had a higher biological control role to liquid food. Therefore, sodium alginate microencapsulated JS25 phage can be used for the production of JS25 phage microcapsules and the preservation of liquid food.
查看全文   下载PDF阅读器

京ICP备06025802号-3

主办单位:中国农业工程学会 单位地址:北京朝阳区麦子店街41号

服务热线:010-59197076、59197077 传真: 邮编:100125 Email:tcsae@tcsae.org
本系统由北京勤云科技发展有限公司设计

京公网安备 11010502031390号