Effect of environmental factors in food processing on the inhibitory actvity of bifidocin BB04

In order to predict the practical application of bifidocin BB04 in the food industry,the influence of temperature,p H and salts in food processing on the inhibitory actvity and adsorption properties of bifidocin BB04 agianst Listeria monocytogenes was studied. Results showed that the mode of action of bacteriocins against L. monocytogenes was bactericidal. The remarkable reduction inactivity was observed at 7 ℃ and p H6.0. The difference between various salts was significant(p<0.05),as well as the difference between three different concentrations of the same salt. Adsorption tests showed that p H had a certain effect on the adsorption of bacteriocins act on L. monocytogenes cells. The highest adsorption rate(91.40%) was occurred at p H 6.0.The difference between various salts was significant(p<0.05),as well as the difference between three different concentrations of the same salt while the influence of temperature on the adsorption effect was not significant(p>0.05). Results provide certain scientific basis and theoretical reference for bacteriocins reasonable application in food preservation.