科研之友
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摘要
One of the common bacteria to cause spoiling of fruit juices, is Alicyclobacillus acidoterrestris. Control of A. acidoterrestris in apple juice by paracin C, a bacteriocin produced by Lactobacillus paracasei CICC 20241, has been described in the present work. The spectrum of paracin C activity was investigated which resulted in identification of seventeen strains of A. acidoterrestris as sensitive. Bacteriocin absorption to different A. acidoterrestris resulted in variations based on differences in strain and testing environments Increase in absorption was observed with increasing temperature while it decreased with increasing pH. Presence of NaCl (1%) propelled the absorption of bacteriocin while Tween 20 and Tween 80 reduced the absorption. Results of electron microscopy examination clearly pointed out extensive cell damage and destruction of bacteria on treatment with bacteriocin. Although the endospores cannot be killed by paracin C in apple juice, upon addition of this bacterioicin, reduction in the thermal resistance of A. acidoterrestris spores was clearly observed. There was no unpalatable favor when the addition of paracin C was less than 100 g/ml. Practical uses-actual or potential-of the researchOne of the common bacteria to cause spoiling of fruit juices, is Alicyclobacillus acidoterrestris. The heat resistance capacity in its spores is very high and the normally pasteurization in industry may not be able to kill all the spores. This situation calls for development of an effective method to control the germination and outgrowth of Alicyclobacillus acidoterrestris and it is an urgent need in the beverage industries. Traditional chemical preservatives may be harmful to health if used in over-dose or in long-time use. Paracin C produced by Lactobacillus paracasei CICC 20241 is a safe and efficient bacteriocin active against A. acidoterrestris. It is able to inhibit and kill the cells of A. acidoterrestris present in apple juice and has a broad activity spectrum. These factors along with other characterization made it a promising potential preservative in apple juice industrial.
