关键词：纳豆脂肽 牛奶 保鲜 苯甲酸钠 金黄色葡萄球菌
Abstract:[Objective]The fresh-keeping effect of natto lipeptide on milk.[Methods]Extraction natto lipopeptide from bacollus natto by microbial fermentation,using the enumeration by platecount method (GB4789.2-1994) to determine of the total number of colonies and through observe the growth curve of Staphylococcus aureus to explore the fresh-keeping effect of bacillus natto peptide in milk.[Results]Under the condition of normal temperature, natto lipidpeptide can inhibit the growth of Staphylococcus aureus in milk, concentration and most inhibit effective is 0.1~0.3mg/ml, the effect of inhibition is similar to sodium benzoate added 1%. In the condition of 37℃, natto lipopeptide can also inhibit the growth of Staphylococcus aureus in milk, concentration and most inhibit effective is 0.03~0.1mg/ml, the effect of inhibition is also similar to sodium benzoate added 1%.[Conclusion] natto lipopeptide could effectively improve the fresh-keeping effect of pasteurized milk, so it can be widely used as a natural preservative.
Key Words：Bacillus natto lipopeptide Milk Fresh-keeping Sodium benzoate Staphylococcus aureus...