摘要
地衣芽孢杆菌是食品中常见腐败菌。该研究发现地衣芽孢杆菌在常见培养基(如TSB、NB、LB、1/2LB)中均有较强的产生物被膜能力,地衣芽孢杆菌稀释100倍、在胰酪胨大豆肉汤(TSB)培养基中30℃静置培养更利于地衣芽胞杆菌在96孔板上产生物被膜。测得地衣芽孢杆菌对柠檬酸和氯化钠的最低抑菌质量浓度(MIC)分别为1.28 mg/mL和64 mg/mL。采用结晶紫染色法,研究不同质量浓度柠檬酸和氯化钠对地衣芽孢杆菌生物被膜的抑制效果。结果显示,1/2MIC的氯化钠即能显著抑制地衣芽孢杆菌生物被膜形成(P<0.01);而1/2MIC和1MIC的柠檬酸对地衣芽孢杆菌生物被膜形成无明显抑制效果(P>0.05)。
Bacillus licheniformis is a common spoilage bacterium in food. This studly showed that B. licheniformis all had strong biofilm formation ability in the common medium （including TSB, NB, LB and 1/2LB）. The bacterial solution ofB. licheniformis was diluted 100 times and was cultured in the tryptic soytone broth （TSB） medium at 30 ℃, which was more beneficial to the formation ofB. licheniformis biofilm on the 96-well plate. The minimum inhibitory concentration （MIC） of B. licheniformis on citric acid and sodium chloride were 1.28 mg/ml and 64 mg/ml, respectively. By crystal violet staining, the inhibitory effect of different concentration of citric acid and sodium chloride on B. licheniformis biofilm was researched. The results showed that 1/2MIC sodium chloride could significantly inhibit the formation ofB. licheniformis biofilm （P〈0.01）, while 1/2MIC and 1MIC citric acid had no significant inhibitory effect on the formation ofB. licheniformis biofilm （P〉0.05）.
出处
《中国酿造》
CAS
北大核心
2017年第7期110-113,共4页
China Brewing
基金
企业委托项目(2016)
武汉轻工大学大学生科研创新项目(2016)
关键词
地衣芽孢杆菌
生物被膜
柠檬酸
氯化钠
抑制效果
Bacillus licheniformis
biofilm
citric acid
sodium chloride
inhibitory effect
