Chitooligosaccharides In Milk And Dairy Products Antibacterial Effect

The purpose of this study is to observe the bacteriostatic effect of chitosanoligosaccharide on raw milk, and the bacteriostatic effect of raw milk mixed compoundnutrition enhancer in the later production process. Providing a new method for thepreservation of the raw milk. Research is divided into the following two parts:Shell oligosaccharides with different relative molecular mass,which respectve is1000,2000, and3000,are added to the raw milk in different concentrations to check totalnumber of colonies in the original milk. Then Determine the bacteriostatic effect of thebest sugars relative molecular mass of the shell and the best bacteriostasis effect of shelloligosaccharide concentration. Escherichia coli, Enterobacter sakazakii，taphylococcusaureus, rice aspergillus,which easily contaminat dairy products,are chosen as indicatorbacteria, After dilution coating, using Oxford cup method, the best bacteriostasis effectof shell oligosaccharide relative molecular mass and the best bacteriostasisconcentration are selected by measuring the size of the bacteriostatic circle diameter.The results show that the relative molecular mass with2000of shells oligosaccharidehas best effect on the total number of colonies and three kinds of bacteria antibacterial.In the formula powder production process,raw milk is sterilized after mixed withthe compound nutrition enhancer, then spray drying into formula powder, so it need toknow the bacteriostatic effect of chitosan oligosaccharide on raw milk after mixed withcompound nutrition enhancer. Experiment investigates the effect of Ca²⁺, Fe²⁺，Zn²⁺,vitamin A vitamin D3,vitamin C and PH on the antibacterial activity of chitosan.Theresults showed that under the condition of pH6.5,the inhibitory effect of chitosanoligosaccharide on E.coli and Staphylococcus aureus is best.The inhibitory effect ofchitosan oligosaccharide is decreased after the addition of Ca²⁺,the addition of Fe3+had no obvious effect on the inhibitory effect of chitosan oligosaccharide，Theinhibitory effect of chitosan oligosaccharide is increased after the addition of vitaminC.Conclusion: shell oligosaccharides can be used as a natural preservative whichwould added to the raw milk, The anti-corrosion effect is obvious. But in the late process of the production formula, different mineral ions and vitamins have differentdegrees of influence on shell oligosaccharides to bacteriostatic action, so the ways andmethods of adding the shell oligosaccharide still need been further studied.