肉桂醛对大肠杆菌和金黄色葡萄球菌的抑菌作用及抑菌机理研究

被引：108

作者：

张赟彬

刘笑宇

姜萍萍

李维迪

王一非

机构：

[1] 上海应用技术学院香料香精技术与工程学院

来源：

现代食品科技 | 2015年 / 31卷 / 05期

关键词：

肉桂醛; 抑菌; 细胞膜; 抑菌机理;

D O I：

10.13982/j.mfst.1673-9078.2015.5.006

中图分类号：

TS201.3 [食品微生物学];

学科分类号：

082203 ;

摘要：

研究了肉桂醛对大肠杆菌和金黄色葡萄球菌的抑菌作用及其抑菌机理。本文采用滤纸片扩散法测定抑菌圈大小,双倍稀释法测定最低抑菌浓度、最低杀菌浓度,以此评价肉桂醛对大肠杆菌和金黄色葡萄球菌的抑菌性,通过扫描电镜观察、胞膜通透性、胞膜完整性、膜电位实验,阐述肉桂醛抑菌的机理。结果表明:肉桂醛对大肠杆菌和金黄色葡萄球菌的抑菌圈分别为21.75 mm、29.37mm,最低抑菌浓度均为0.25μL/m L,最低杀菌浓度均为0.5μL/m L;肉桂醛破坏了菌体细胞的形态,出现形变;随着肉桂醛浓度的增大,悬液中相对电导率迅速升高,表明肉桂醛影响细菌的膜通透性,而成倍数增长的核酸、蛋白质含量表示胞膜的完整性遭到破坏,肉桂醛降低菌体膜电位,影响其代谢活性,从而抑制细菌生长。肉桂醛主要作用于细胞膜,适宜作为天然防腐剂,抑制食品中腐败菌和致病菌的生长,延长食品货架期。

引用

页码：31 / 35+11 +11

页数：6

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