细菌素
乳状液
抗菌活性
香芹酚
化学
食品科学
维生素
维生素C
金黄色葡萄球菌
色谱法
细菌
有机化学
抗菌剂
生物化学
生物
遗传学
精油
作者
Zhen Peng,Youping He,Li Wang,Pengrong Fan,Mingyong Xie,Tao Xiong
标识
DOI:10.1016/j.fbio.2024.103597
摘要
Application of bacteriocins in food preservation encounters the issue of activity impairment. This study intends to find a comprehensive solution to the enhancement of bacteriocin activity. Firstly, several food matrices were found to significantly reduce the antibacterial activity of bacteriocin lactococcin036019. Subsequently, vitamin C and carvacrol were both found to display a synergistic effect with bacteriocin against Staphylococcus aureus. Thereafter, double emulsion containing lactococcin036019 and vitamin C was successfully prepared. Spray drying of double emulsion with lactococcin036019 and vitamin C resulted in microcapsule powder with the particle size and entrapment efficiency of 9.10 μm and 56.18%, respectively. This microcapsule powder reduced S. aureus number by around 5 lg cfu/mL at 24 h and displayed continuous antibacterial activity in soymilk. Besides, the microcapsule powder with bacteriocin and vitamin C showed remarkable stability during storage. The double emulsion microcapsules prepared in this study demonstrate great potential in long-term preservation of food.
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