Chen C S, Liau W Y, Tsai G J
Department of Food Engineering, Da-Yeh University, Keelung, Taiwan, ROC.
J Food Prot. 1998 Sep;61(9):1124-8. doi: 10.4315/0362-028x-61.9.1124.
The antibacterial effects of sulfonated and sulfobenzoyl chitosans were evaluated and compared with that of 69% deacetylated chitosan (DD69 chitosan). Minimal inhibitory concentrations of sulfonated chitosan (SC1, 0.63% sulfur content) against Shigella dysenteriae, Aeromonas hydrophila, Salmonella typhimurium, and Bacillus cereus were found to be lower than those of DD69 chitosan. A high sulfur content in sulfonated chitosan adversely influenced its antibacterial effect. Sulfobenzoyl chitosan (SBC) has excellent water solubility and an antibacterial effect comparable to that of SC1. SBC at 1,000 and 2,000 ppm extended the shelf life of oysters at 5 degrees C by 4 days at the former or by 7 days at least at the latter concentration. The growth of coliforms and Pseudomonas, Aeromonas, and Vibrio species on oysters was retarded by the addition of DD69 chitosan or SBC.
评估了磺化壳聚糖和磺苯甲酰壳聚糖的抗菌效果，并与69%脱乙酰壳聚糖（DD69壳聚糖）进行了比较。发现磺化壳聚糖（SC1，硫含量0.63%）对痢疾志贺氏菌、嗜水气单胞菌、鼠伤寒沙门氏菌和蜡样芽孢杆菌的最低抑菌浓度低于DD69壳聚糖。磺化壳聚糖中高硫含量对其抗菌效果有不利影响。磺苯甲酰壳聚糖（SBC）具有优异的水溶性，抗菌效果与SC1相当。1000 ppm和2000 ppm的SBC可使牡蛎在5℃下的货架期延长，前者延长4天，后者至少延长7天。添加DD69壳聚糖或SBC可抑制牡蛎上大肠菌群以及假单胞菌属、气单胞菌属和弧菌属细菌的生长。
