摘要
采用生长速率法和细胞死活染色鉴别法评价肉桂酸钾对大肠杆菌、金黄色葡萄球菌、芽孢杆菌和酿酒酵母的生长抑制作用,并测定其最小抑菌浓度(Minimum inhibitory concentration,MIC)。通过检测细胞膜完整性和膜电位研究肉桂酸钾对4种微生物的抑菌机制。结果显示,肉桂酸钾对4种菌的生长表现出不同程度的抑制作用,其中对大肠杆菌和金黄色葡萄球菌的MIC均为5 mg/mL,对芽孢杆菌的MIC为10 mg/mL,对酿酒酵母的MIC为250μg/mL。经肉桂酸钾处理的微生物细胞膜的完整性受到破坏,膜电位降低,从而影响了微生物的正常生长和繁殖。研究表明,肉桂酸钾具有广谱的抑菌能力,其在食品防腐领域具有重要的应用潜力。
In this study,the growth rate method and the live/dead cell staining assay were introduced to evaluate the inhibitory effect of potassium cinnamate on the growth of Escherichia coli,Staphylococcus aureus,Bacillus and Saccharomyces cerevisiae,and the minimum inhibitory concentration(MIC)of the four microorganisms was also measured.The antimicrobial mechanism of potassium cinnamate on the four microorganisms was revealed by detecting cell membrane integrity and membrane potential.The results indicated that postassium cinnamate exhibited different degree of growth inbibition on the four microorganisms,the MIC of Escherichia coli and Staphylococcus aureus were both 5 mg/mL,the MIC of Bacillus was 10 mg/mL,and the MIC of Saccharomyces cerevisiae was 250μg/mL;the integrity of the cell membrane of microorganisms treated with potassium cinnamate was damaged and the membrane potential reduced,which inhibited the normal growth and reproduction of microorganisms.This study demonstrates that potassium cinnamate possesses broad-spectrum antibacterial ability,and it has important application potential in the field of food preservation.
作者
余春平
邹寒
吴一铭
周敏
艾有伟
王华娟
YU Chunping;ZOU Han;WU Yiming;ZHOU Min;AI Youwei;WANG Huajuan(Wuhan Landmark Industrial Co.,Ltd.,Wuhan 430000,China;School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Hubei Industrial Technology Research Institute of Jingchu Special Foods,Jingzhou 434000,China)
出处
《食品科技》
CAS
北大核心
2022年第9期204-210,共7页
Food Science and Technology
基金
湖北省教育厅研究计划项目(Q20211606)
湖北省科技厅项目(2021BED006)
武汉轻工大学校立科研项目(2021Y02)
农产品加工与转化湖北省重点实验室开放课题(2020HBSQGDKFB06)。
关键词
肉桂酸钾
抑菌活性
细胞膜
最小抑菌浓度
抑菌机制
potassium cinnamate
antibacterial activity
cell membrane
minimum inhibitory concentration
antibacterial mechanism
作者简介
余春平(1984—),男,硕士研究生,研究方向为肉桂酸产品生产。;通信作者:王华娟。
