Hanlin Mary Beth, Kalchayanand Norasak, Ray Purbita, Ray Bibek
Food Microbiology Laboratory, Animal Science Department, University of Wyoming, Laramie, Wyoming.
Department of Food Science, Univerity of Minnesota, St. Paul, Minnesota.
J Food Prot. 1993 Mar;56(3):252-255. doi: 10.4315/0362-028X-56.3.252.
Antibacterial efficiency of two bacteriocins from lactic acid bacteria, pediocin AcH, and nisin was tested individually and in combination against several gram-positive bacterial strains including some involved in food spoilage and foodborne diseases. Pediocin AcH and nisin were more antibacterial in combination than when they were used alone. The principles of this greater antibacterial spectrum have been proposed. Bacteriocins in combinations can be used advantageously to design efficient natural food biopreservative(s).
测试了来自乳酸菌的两种细菌素——片球菌素AcH和乳链菌肽，分别及联合使用时对几种革兰氏阳性细菌菌株的抗菌效果，这些菌株包括一些与食品腐败和食源性疾病有关的细菌。片球菌素AcH和乳链菌肽联合使用时的抗菌效果比单独使用时更好。文中提出了这种更广泛抗菌谱的原理。联合使用细菌素可有效地用于设计高效的天然食品生物防腐剂。
