乳酸链球菌素与溶菌酶天然防腐剂。通过单因素实验确定乳酸链球菌素和溶菌酶的浓度及作用时间，响应面试验确定最优的抑菌条件。溶菌酶与乳酸链球菌素复配对枯草芽孢杆菌的抑菌效果显著，反之乳酸链球菌素与溶菌酶复配对大肠杆菌的抑菌效果显著。Design-Expert 8.0 软件进行数据拟合，建立各因素间数据模型。抑制枯草芽孢杆菌的最佳条件为：溶菌酶 0.20%处理 110min以及乳酸链球菌素 0.21%处理 135min 下抑菌效果最佳，对大肠杆菌最佳比例：乳酸链球菌素 0.20%/20min 与溶菌酶 0.30%/135min 最佳。本实验研究可为溶菌酶、乳酸链球菌素作为食品防腐剂在食品工业中的应用提供参考。关键词： 乳酸链球菌素；溶菌酶；枯草芽孢杆菌；大肠杆菌AbstractNisn and Lysozyme based natural preservatives. In this study, the concentration and action time of Nisn and Lysozyme are determined by single factor experiment, and the optimal bacteriostatic conditions are determined by response surface test.It is found that the antibacterial effect of Lysozyme compounding with Nisn on Bacillus subtilis is significant, while that of Nisn compounding with Lysozyme on Bacillus coli is also significant. Design expert 8.0 software is used for data fitting for the establishment of data model among various factors. The best condition of inhibiting Bacillus subtilis are: When Lysozyme 0.20% is treated for 110 min and Nisn 0.21% is treated for 135 min, the bacteriostatic effect is the best; and the best proportion to Bacillus coli: When Nisn 0.20% is treated for 20 min and Lysozyme 0.30% is treated for 135min, the effect is the best. In a word, this experimental study can provide reference for the application of Lysozyme and Nisn as food preservatives in food industry.Keywords: Nisin；lysozyme；Bacillus subtilis；Escherichia coli目 录1 引 言..........................................................51.1 食品防腐剂......................................................51.2 天然...
