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当前位置: 首页 > 文章 > 冷藏牙鲆中主要腐败菌卵黄抗体的抑菌性能 食品科学 2010,31 (23) 109-113
Position: Home > Articles > Characterization of Chicken Egg Yolk Antibodies against Dominant Spoilage Organisms in Paralichthys olivaceus during Cold Storage FOOD SCIENCE 2010,31 (23) 109-113

冷藏牙鲆中主要腐败菌卵黄抗体的抑菌性能

作  者：
胥亚夫;林洪;张茜;田良良;赵硕;隋建新;曹立民
单  位：
中国海洋大学水产品安全实验室
关键词：
牙鲆;优势腐败菌;腐败希瓦氏菌;假单胞菌属;卵黄免疫球蛋白;抑菌活性
摘  要：
根据菌落形态、生理生化特征,利用细菌鉴定系统,对4℃冷藏养殖牙鲆货架期终点时的主要腐败菌进行定性和定量研究。最终确定4℃冷藏货架期终点时养殖牙鲆的优势腐败菌为腐败希瓦氏菌,占细菌总数的比例约为58.4%。水产品中常见的腐败菌假单胞菌属细菌主要包括荧光假单胞菌、腐臭假单胞菌和边缘假单胞菌,它们在假单胞菌属中所占的比列依次是63.2%、29.2%、7.6%。以3种主要的腐败菌腐败希瓦氏菌、荧光假单胞菌和腐臭假单胞菌作为混合抗原,以两种不同方式免疫产蛋母鸡,制备两种卵黄抗体,并对其液体和固体培养条件下的抑菌效果进行研究。结果表明:液体培养8h,质量浓度为100mg/mL的两种混合抗体对抗原菌的抑制率能达到61%～78%;固体培养24h后,同样质量浓度的两种混合抗体对抗原菌的抑制率能达到27%～40%。这表明卵黄抗体有望作为一种新型的天然抑菌剂应用于水产食品的抑菌防腐。
译  名：
Characterization of Chicken Egg Yolk Antibodies against Dominant Spoilage Organisms in Paralichthys olivaceus during Cold Storage
作  者：
XU Ya-fu,LIN Hong,ZHANG Qian,TIAN Liang-liang,ZHAO Shuo,SUI Jian-xin,CAO Li-min (Food Safety Laboratory, Ocean University of China, Qingdao 266003, China)
关键词：
Paralichthys olivaceus;dominated spoilage organisms;Shewanella putrefaciens;Pseudomonas;Egg yolk immunoglobulin;antimicrobial activity
摘  要：
The dominant spoilage organisms in cultured Paralichthys olivaceus during cold storage at 4 ℃ were qualitatively and quantitatively investigated. Based on the colony morphology, biochemical and physiological characteristics, spoilage bacteria were isolated at the end of shelf life and identified using bacteria identification systems. Shewanella putrefaciens was dominated spoilage bacteria, which accounted for about 58.4% of all bacteria at the end of shelf life at 4 ℃. Pseudomonas which were common spoilage bacteria in aquatic products included Pseudomonas fluorescens, Pseudomonas taetrolens and Pseudomonas marginalis,with a corresponding proportion of 63.2%, 29.2% and 7.6%, respectively. Two types of egg yolk antibodies (IgY) against Shewanella putrefaciens, Pseudomonas fluorescens and Pseudomonas taetrolens were obtained by immunizing leghorn chicken by two methods, and their antibacterial efficiencies in liquid and solid media were evaluated. After incubation for 8 h in liquid culture, the inhibition ratio of the two IgYs at 100 mg/mL against antigen bacteria could attain between 61% and 78%, and after incubation for 24 h in solid culture, the inhibition ratio could reached between 27% and 40%. This demonstrates the potential application of egg yolk antibody as a natural antimicrobial agent for preservation and bacteria inhibition.

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