Antibacterial activity of a chitooligosaccharide mixture prepared by cellulase digestion of shrimp chitosan and its application to milk preservation

作     者：Tsai, GJ Wu, ZY Su, WH 

作者机构：Natl Taiwan Ocean Univ Dept Food Sci Keelung Taiwan 

出 版 物：《JOURNAL OF FOOD PROTECTION》 (J. Food Protection)

年 卷 期：2000年第63卷第6期

页      面：747-752页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 0836[工学-生物工程] 

主　　题：嗜水气单胞菌/药物作用 纤维素酶/代谢 壳多糖/类似物和衍生物 壳多糖/代谢 壳聚糖 色谱法 高压液相 集落计数 微生物 十足目(甲壳纲) 消化 大肠杆菌/药物作用 食品保存/方法 单核细胞增生利斯特菌/药物作用 微生物敏感性试验 乳 鼠伤寒沙门菌/药物作用 痢疾志贺菌/药物作用 金黄色葡萄球菌/药物作用 霍乱弧菌/药物作用 副溶血性弧菌/药物作用 动物 

摘      要：The antibacterial activity of a chitooligosaccharide mixture prepared by digestion of shrimp chitosan with cellulase at 50 degrees C for 14 h was evaluated. Sugars with 1 to 8 degrees of polymer (DP) were found in this chitooligosaccharide mixture, and the weight percentage of sugars with DP greater than or equal to 6 was 44.3%. Minimal lethal concentrations of this mixture against Aeromonas hydrophila, Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, Salmonella Typhimurium, Shigella dysenteriae, Staphylococcus aureus, Vibrio cholerae, and Vibrio parahaemolyticus in nutrient broth were 5 to 29 ppm, which were much lower than those of the chitosan reactant (50 to 1,000 ppm). The antibacterial activity of this mixture in the sterilized milk against E. coli O157, L. monocytogenes, Salmonella Typhimurium, and S. aureus was much stronger at 4 degrees C than at 37 degrees C. When raw milk was supplemented with either 0.24% or 0.48% (wt/vol) of this oligosaccharide mixture and stored at 4 degrees C for 12 days, its mesophilic and psychrotrophic counts were reduced by at least 3 log cycles, and there was very little change in pH. In addition, this mixture retarded the growth of Salmonella species and caused quicker reduction of Staphylococcus species in raw milk. Accordingly, the shelf life of raw milk at 4 degrees C was extended by at least 4 days.