Study On The Anti-Mirobial Activity And Application Research Of Carboxymethyl Konjac Glucomannan

In this paper, The anti-microbial activity to four common bacterias, different factors influence on the anti-microbial activity, anti-microbial mechanism and the preservation compound fresh-keeping agents which with CMK,Nisin,and ClO2,on fresh meat have been researehed. The results are shown as follows:1.The anti-microbial activity effect of CMK:The antimicrobial effect of CMK with different DS(includding:0.2274,0.2997,0.3546,0.4076 and 0.4501)extract against four familiar bacteria((Escherichia oil, Staphylococcus aureus,Saccharomyces cerevisiae and Aspergillus niger).The CMK has consideration anti-microbial activity, the diameter of baeteria inhlbition zone can up to 11 mm; as to Saccharomyces cerevisiae,the diameter of baeteria inhlbition zone is smaller;to Aspergillus niger there has none.2. The effect on anti-microbial activity of different DS:When DS<0.4076, as the DS degree increase, the effect of anti-microbial activity is rising. When DS=0.4501,the effct tuned down.Then the best DS has choosed as 0.4076,which has the best anti-microbial activity effect.3. The determination of The inhibition rate:The inhibition rate of CMK against Escherichia oil up to 48.5%, and to Staphylococcus aureus is 41.1%.The effect on G- is more stronger than that on the G+.4. The effect on anti-microbial activity of different pH:When pH is between 5.0 and 6.5, as the pH degree increase, the effect of anti-microbial activity is rising. When pH=7.0, as the pH degree increase, the effect is down.The lower pH is more benefit to the anti-microbial activity5. The effect on anti-microbial activity with different processing temperature When the processing temperature≤115℃, the anti-microbial activity effect has little change. When the processing temperature>115℃, it have obvious influence.6. The effect on anti-microbial activity with different metal ions:When the concentration of metal ions(including:Na+,K+,Mg2+,Ca2+ and Fe3+,it has little influence on anti-microbial activity effect of CMK. 7. The influence of CMK to bacteria's permeability:Though determinationing the conductivity, research how CMK affect the bacteria's permeability.The permeability of processing group has litte changes in first 2 hours,and the trend of it is similar to the blank group.After 4 hours,the permeability of processing group is parently higher than blank group.8. he influence of CMK to bacteria's cellwall:Though determinationing two intracellula of bacteria in vitro,like LAP andp-GALr enzyme is determined, clarify anti-microbial mechanism of CMK further.9. Make CMK,Nisin,and ClO2 attending into central composite experiment design for fresh liquid., then study on the fresh-keeping of pork by Coating. Determination the TVB-N, baeteria populatio and pH on the lst,3rd,6th and the 9th day,during the storagetime(0～4℃).a. The changes of TVB-N during the storagetime:Initial value of the TVB-N is 3.88 mg/100 g, as the time increase, the value rising. Yet the value of the blank group is bigger than that of processing group,all of them are increasing togther. After 6 days, the value of the blank group is more than 15mg/100g,which is over the standard of fresh pork. During the 6th and the 9th day,the pork in blank group turned into decaying meat, whose TVB-N is more than 25mg/100g.After 9 days, the TVB-N of processing group is still during 15mg/100g and 25mg/100g.b. The changes of baeteria populatio during the storagetime:Initial value of the baeteria populatio is 3.88 mg/100 g, the value of the blank group rised gently at first,then had a major uptrend after 3 days,which is over 6 log cfu/g.The value processing group rised gently all the time,then up to 5.5 logcfu/g,which is following 6 logcfu/g.c. The changes of pH during the storagetime:During the storagetime, the pH of blank group has the trend that goes down firstly and then goes up. The pH of processing group rised gently all the time.After 3 days,the pH of blank group is up to 7.2, which is over fresh meat standard. The pH of processing group is during 6.3 and 6.6,on the 9th day the group of 8,10,18 and 20,which is fit to the fresh pork standard.d. The central composite experiment design result analysis:When ClO2=0.03g/L,the CMK during the code range of 0.21～0.25, Nisin during the code range of 0.36～0.42,both of them has significantly synergy.When the concentration of CMK and Nisin is 0.30g/L and 0.17g/L, it has maximal synergistic action on TVB-N. When ClO2=0.04g/L,the CMK during the code range of 0.21～0.25, Nisin during the code range of 0.24～0.30,both of them has significantly synergy.When the concentration of CMK and Nisin is 0.30g/L and 0.17g/L, it has maximal synergistic action on baeteria populatio.Then select out the best fresh liquid formula is processing group of 8,which including Nisin(0.30g/L-0.36g/L), ClO2(0.02 g/L～0.04 g/L), CMK(0.21 g/L～0.25 g/L)...