Ben Belgacem Z, Rehaiem A, Fajardo Bernárdez P, Manai M, Pastrana Castro L
Laboratoire de Biochimie et Biologie Moléculaire, Faculté des Sciences de Tunis, Campus Universitaire El-Manar, 2092 Tunis, Tunisia.
Mikrobiologiia. 2012 Mar-Apr;81(2):214-9.
The combined influence of pH and temperature on bacteriocins produced by three lactic acid bacteria, Pediococcus pentosaceus MMZ26, Enterococcus faecium MMZ17 and Lactococcus lactis MMZ25, isolated from Tunisian traditional dry fermented meat was studied using a second order orthogonal factorial design and response-surface methodology (RSM). This method allows estimating the interactive effects of pH and temperature on the stability of each bacteriocin. The high heat stability of the three bacteriocins was demonstrated, with optimum values at light acidic pH around 5.0, temperature below 90 degrees C and short incubation times. This study contributes to a better understanding of relation between bacteriocins production and stability in order to enhance their, in situ, application as a food and feed biopreservative in fermented and/or heated food products.
采用二阶正交析因设计和响应面法（RSM），研究了从突尼斯传统干发酵肉中分离出的三种乳酸菌——戊糖片球菌MMZ26、粪肠球菌MMZ17和乳酸乳球菌MMZ25所产生的细菌素受pH值和温度的综合影响。该方法能够评估pH值和温度对每种细菌素稳定性的交互作用。结果表明，这三种细菌素具有高热稳定性，在轻度酸性pH值约为5.0、温度低于90℃且孵育时间较短的条件下具有最佳值。本研究有助于更好地理解细菌素产生与稳定性之间的关系，从而增强其在发酵和/或加热食品中作为食品和饲料生物防腐剂的原位应用。
