摘要
测定了月桂酸单甘油酯微乳液(ME)菌株S1的最低抑菌浓度,同时对ME作用下菌株S1的生长曲线、电导率、核酸物质泄漏率、菌体电镜扫描图和钠盐耐受性进行研究,探讨ME的抑菌机理。结果表明,ME能够有效抑制菌株S1的生长和延长生长延滞期,其最小抑制质量浓度为125μg/mL。ME作用于菌株S1后,菌悬液相对电导率和核酸物质泄漏率均显著增大,钠盐耐受性降低。扫描电镜结果显示:菌体细胞结构被破坏,表面出现缢痕,部分细胞干瘪变形。综合不同因素的影响情况,推测膜通透性的改变是ME导致菌株S1死亡的主要原因。
The minimum antibacterial concentrations （MIC） of glycerol monlaurate microemulsion（ME） against strain A was assessed. Meanwhile the growth curves, conductivity, leakage rate of nucleic acid material, the microstructure using scanning electron microscopy and loss of salt tolerance of strain A treated with ME were detected to analyze the antimicrobial mechanisms of ME against strain A. The results showed that the growth of strain A was effectively restrained and the lag phase was extended. The MIC of ME against strain A was 125 μg/mL. Both the relative conductivity and the leakage rate of nucleic acid materials was increased significantly, what was more, the salt tolerance of strain A was decreased, too. Morphology of strain A under scanning electron microscope revealed that the structure of strain A cells were significantly destroyed by ME. From the results all above, a conclusion could be inferred： the observed antimicrobial activities of ME against strain A may be mainly attributed to a disruption of bacterial membranes.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2011年第8期72-78,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
宁波市自然科学基金重点项目(2009A610171)
关键词
月桂酸单甘油酯
微乳液
抑菌
机理
glycerol monlaurate
microemulsion
antibacterial
mechanism
