乳酸对三种食源性致病菌的抑菌及杀菌作用

被引：30

作者：

乔支红

程永强

鲁战会

管立军

李里特

机构：

[1] 中国农业大学食品科学与营养工程学院

来源：

食品科技 | 2008年 / 10期

关键词：

乳酸; 食源性致病菌; 抑菌; 膜电位;

D O I：

10.13684/j.cnki.spkj.2008.10.072

中图分类号：

R155.5 [食品卫生与检验];

学科分类号：

摘要：

选用金黄色葡萄球菌、蜡样芽孢杆菌、埃希氏大肠杆菌3株常见的食源性致病菌,用于测定乳酸的抑菌效果、最小抑菌浓度(MIC)及最小杀菌浓度(MBC),并研究乳酸对3株致病菌细胞对数期代时的影响,同时研究不同浓度乳酸对大肠杆菌膜电位的影响。试验结果表明:乳酸对3株食源性致病菌均有不同程度的抑制作用,并得出最小抑菌浓度(MIC)及最小杀菌浓度(MBC),分别是金黄色葡萄球菌MIC1.8mg/mL,MBC3.6mg/mL;蜡样芽孢杆菌MIC3.6mg/mL,MBC7.2mg/mL;大肠杆菌MIC0.9mg/mL,MBC1.8mg/mL;乳酸在最小抑菌浓度下显著(p≤0.05)延长了3株食源性致病菌对数生长期的代时,大肠杆菌对乳酸的敏感性较强,代时增加128%。采用流式细胞仪测定大肠杆菌的膜电位,发现乳酸对大肠杆菌细胞膜电位有一定的影响,随着乳酸浓度的增加,细胞膜电位逐渐增加,导致细胞的超极化程度越来越严重直至细胞死亡。

引用

页码：187 / 191

页数：5

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