摘要
为探究香芹酚对单增李斯特菌(Listeria monocytogenes)的抑制作用,通过添加不同浓度香芹酚,测定其对单增李斯特菌抑制效果,为其在冷鲜肉中的抗菌保鲜应用提供理论依据。研究结果表明,香芹酚浓度大于等于0.20μL/mL时,它对单增李斯特菌的泳动性、群集性、产胞外蛋白酶活和生物被膜能力均有明显的抑制作用;当采用0.10~0.30μL/mL香芹酚处理后,其生物被膜量相比空白组降低34.73%~74.82%(P<0.05);此外,核酸泄露结果表明,香芹酚处理对单增李斯特菌细胞膜造成伤害,导致核酸等内容物泄漏。综上所述,香芹酚对单增李斯特菌的抑菌效果显著,能够破坏细胞膜、抑制生物被膜形成,从而产生抑菌效果。
In order to investigate the inhibitory effect of carvacrol on Listeria monocytogenes,the inhibitory effect of carvacrol on Listeria monocytogenes was determined by adding different concentrations of carvacrol,providing a theoretical basis for its antimicrobial preservation application in chilled meat.The results showed that when the concentration of carvacrol was greater than or equal to 0.20μL/mL,it significantly inhibited the swimming,swarming,extracellular protease production and biofilm capacity of Listeria monocytogenes.Treatment with 0.10–0.30μL/mL of carvacrol,the biofilm of Listeria monocytogenes was reduced by 34.73%–74.82%compared to the blank group(P<0.05).The results of nucleic acid leakage showed that carvacrol treatment caused damage to the cell membrane of Listeria monocytogenes,resulting in leakage of nucleic acid and other contents of cell.In conclusion,carvacrol exhibited significant inhibitory effects on Listeria monocytogenes by disrupting the cell membrane and inhibiting biofilm formation.
作者
吴轩
李佳玟
肖龙泉
王娟
刘达玉
王新惠
徐纲
周闯
WU Xuan;LI Jiawen;XIAO Longquan;WANG Juan;LIU Dayu;WANG Xinhui;XU Gang;ZHOU Chuang(College of Food and Biological Engineering,Chengdu University,Chengdu 610106,China;Yibin Etiange Food Co.,Ltd.,Yibin 644100 China;Chongqing Academy of Metrology and Quality Inspection,Chongqiong 400020,China)
出处
《食品科技》
CAS
北大核心
2024年第6期278-284,共7页
Food Science and Technology
基金
四川省及宜宾市科技计划项目(2023YFN0014,2022NY021)
四川省肉羊创新团队建设项目(2024–2028)
成都农业科技中心地方财政专项资金项目(NASC2023ST05)。
关键词
香芹酚
单增李斯特菌
抑菌作用
冷鲜肉
carvacrol
Listeria monocytogenes
inhibitary effect
chilled meat
作者简介
吴轩(2000-),女,硕士研究生,研究方向为食品加工与安全;通信作者:周闯。
