Department of Biotechnology, Faculty of Science, Mahidol University, 272 Rama 6 Road, Bangkok 10400, Thailand; Department of Biotechnology, Graduate School of Engineering, Osaka University, Osaka, Japan.
Department of Biotechnology, Faculty of Science, Mahidol University, 272 Rama 6 Road, Bangkok 10400, Thailand.
Food Res Int. 2019 Feb;116:559-565. doi: 10.1016/j.foodres.2018.08.074. Epub 2018 Aug 24.
Hydroxypropyl methylcellulose (HPMC) was used as a co-emulsifier with chitosan and the whole cells of bacteriocin-producing Lactococcus lactis IO-1 (L. lactis IO-1) for the preparation of bacteria interface Pickering emulsion. The obtained emulsion exhibited a high stability against centrifugation force, ionic strength and low temperature, with the whole cells of L. lactis IO-1 located at the oil/water interface. Because L.lactis IO-1 was found to produce peptide lantibiotic against several strains of Gram-positive food pathogen, the highly stable emulsion demonstrated in this study exhibited high potential as an antimicrobial emulsion with several health benefits of chitosan and HPLC useful for food industry.
羟丙基甲基纤维素（HPMC）与壳聚糖和产细菌素乳球菌 IO-1（L. lactis IO-1）的整个细胞一起用作共乳化剂，用于制备细菌界面 Pickering 乳液。所得乳液对离心力、离子强度和低温具有高稳定性，L. lactis IO-1 的整个细胞位于油/水界面。因为发现 L.lactis IO-1 产生针对几种革兰氏阳性食源性病原体的肽类类抗生素，所以本研究中表现出的高稳定性乳液具有作为具有壳聚糖和 HPLC 多种健康益处的抗菌乳液的高潜力，可用于食品工业。
