摘要
研究了没食子酸对常见食源性致病菌和腐败菌的抑菌作用。采用液体二倍稀释法和牛津杯法测定了没食子酸的最小抑菌浓度及抑菌活性;采用酶标仪测定了细菌生长曲线的变化;采用扫描电镜观察了单增李斯特菌的形态变化。结果表明,没食子酸对单增李斯特菌、大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌、蜡状芽孢杆菌、巨大芽孢杆菌最小抑菌浓度分别为0.125、0.25、2、4、4、4mg/mL,抑菌圈分别为24.03±0.17、20.67±0.28、17.17±0.64、14.43±0.10、14.77±0.04、(15.07±0.03)mm;对生长曲线均有影响,并使单增李斯特菌的菌体从中间处凹陷,大部分出现破损,具有明显的细胞原生质泄漏现象。
This paper reviewed the antimicrobial properties of Gallic acid against the common food spoilage and foodborne pathogens. The minimal inhibitory concentration was measured through the liquid doubling dilution method,and the antimicrobial properties were screened by oxford cup.The Microplate Reader was used to detect the growth curves.The modification on strain morphology of Listeria monocytogenes was investigated by scanning electron microscope, Results showed that the minimal inhibitory concentrations of Listeria monocytogenes, Escherichia co/i, Staphylococcus aureus, Bacillus subtillis, Bacillus cereus and Bacillus megaterium were 0.125, 0.25,2,4,4 and 4mg/mL,the antibacterial circles were 24.03 ±0.17,20.67 ± 0.28,17.17 ± 0.64,14.43 ±0.10,14.77 ± 0.04 and （15.07 ±0.03）ram. Growth curves were changed. Observation under scanning electron microscope revealed that the Listeria monocytogenes depressed on center, most of the cell walls were damaged and obvious contents were leaked out.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第11期81-84,共4页
Science and Technology of Food Industry
基金
国家自然科学基金项目(31171677)
关键词
没食子酸
抑菌作用
扫描电镜
Gallic acid
antimicrobial activities
scanning electron microscope
