文献类型：期刊文献

英文题名：Modeling Antimicrobial Activity of Lipopeptides from Bacillus amyloliquefaciens ES-2 against Shewanella putrefaciens in Shrimp Meat Using a Response Surface Method

作者：Liu, Huanming[1];Sun, Lijun[1];Wang, Yaling[1];Lei, Xiaoling[1];Xu, Defeng[1]

机构：[1]Guangdong Ocean Univ, Sch Food Sci & Technol, Zhanjiang 524088, Peoples R China

年份：2012

卷号：75

期号：10

起止页码：1855

外文期刊名：JOURNAL OF FOOD PROTECTION

收录：SCI-EXPANDED(收录号：WOS:000309846400019)、、WOS

基金：The authors gratefully acknowledge financial support from the National Natural Science Foundation of China under grant no. 30972287.

语种：英文

外文摘要：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.