Modeling Antimicrobial Activity of Lipopeptides from Bacillus amyloliquefaciens ES-2 against Shewanella putrefaciens in Shrimp Meat Using a Response Surface Method
Modeling Antimicrobial Activity of Lipopeptides from Bacillus amyloliquefaciens ES-2 against Shewanella putrefaciens in Shrimp Meat Using a Response Surface Method
复制标题
使用响应面法模拟解淀粉芽孢杆菌 ES-2 脂肽对虾肉中腐败希瓦氏菌的抗菌活性
DOI：
10.4315/0362-028x.jfp-12-073
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发表时间：
2012-10-01
影响因子：
2
通讯作者：
Xu, Defeng
中科院分区：
文献类型：
--
作者：
Liu, Huanming;Sun, Lijun;Xu, Defeng
解淀粉芽孢杆菌ES-2能产生包括表面蛋白和风霉素在内的抗菌脂肽。本研究采用响应面分析方法，研究了淀粉菌ES-2的抗菌脂肽对虾肉中腐败希瓦氏杆菌的抗菌活性模型。结果表明，腐生链霉菌对抗菌脂肽具有较高的敏感性，其最小抑菌浓度为0.6 mg/ml，建立了虾肉中抗菌脂肽对腐生菌作用的二次型数学模型，该模型是浓度、时间和温度的函数。当温度低于5.4℃，时间超过6h，脂肽浓度大于0.3 mg/g时，腐生链霉菌细胞的还原周期超过2个对数周期。
Bacillus amyloliquefaciens ES-2 can produce antimicrobial lipopeptides, including surfactin and fengycin. In this study, the model of antimicrobial activity against Shewanella putrefaciens in shrimp meat by antimicrobial lipopeptides from B. amyloliquefaciens ES-2 was researched by response surface methodology. The results showed that S. putrefaciens had high sensitivity to antimicrobial lipopeptides, which had a MIC of 0.6 mg/ml. A quadratic mathematical model representative of the action of antimicrobial lipopeptides on S. putrefaciens in shrimp meat was developed as a function of concentration, time, and temperature. A reduction of S. putrefaciens cells of over 2 log cycles could be realized when the temperature was below 5.4 degrees C, the time was over 6 h, and the concentration of the lipopeptides was over 0.3 mg/g.