摘要
为了探究孜然精油的抑菌作用,本文以大肠杆菌等常见致病菌为研究对象,通过牛津杯实验、最小抑制浓度(MIC)和最小杀菌浓度(MBC)的测定、微生物生长曲线和杀菌曲线的绘制等对其抑菌活性进行定性分析,然后采用电子显微镜法和相对电导率测定法对其抑菌机理进行探讨。结果表明:孜然精油对大肠杆菌和福氏志贺氏菌作用最为明显(MIC均为25μg/m L,MBC均为50μg/m L),推测其作用机理是改变了微生物细胞膜的渗透性,从而使细胞形态发生收缩、局部变形、细胞壁和细胞膜的破坏、细胞质的损耗等异常改变,进而导致细胞死亡。以上研究结果表明,孜然精油对细菌生长具有一定的抑制作用。
In order to explore the antimicrobial effect of cumin essential oil,common pathogenic bacteria,such as E. coli was treated as the research object to be qualitatively analyzed by agar diffusion,minimum inhibitory concentration( MIC),minimum bactericide concentration( MBC),bacterial growth kinetics and time-kill assay. And then electron micrographs and test of relative conductivity were applied to discuss the mechanism of antibacterial activity of cumin essential oil. The results showed that,the cumin essential oil could most effectively inhibit the growth of E.coli and S.flexneri,whose MICs and MBCs were all 25 and 50 μg/mL,respectively.The possible mechanism was that the cell relative conductivity of bacteria was changed by cumin essential oil,and abnormal changes occurred to the cells,such as shrinkage,local deformation,damage to cell wall and membranes,and loss of cytoplasm.And finally the cells were dead.The above results demonstrated that cumin essential oil could inhibit the growth of bacteria.
作者
甘芝霖
倪元颖
GAN Zhi-lin;Ni Yuan-ying(Department of Food Science and Engineering,College of Biological Sciences and Technology,Beijing Forestry University,Beijing 100083,China;College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)
出处
《食品工业科技》
CAS
北大核心
2019年第2期154-159,164,共7页
Science and Technology of Food Industry
基金
国家自然科学基金面上项目(31171675)
关键词
孜然精油
大肠杆菌
福氏志贺氏菌
抑菌活性
cumin essential oil
Escherichia coli
Shigellaflexneri
antibacterial activity
作者简介
甘芝霖(1988-),男,博士,讲师,研究方向:农林产品加工技术研究与产品开发,E-mail:ganzhilin@bjfu.edu.cn;通讯作者:倪元颖(1960-),女,硕士,教授,研究方向:果蔬加工、天然产物提取与开发利用,E-mail:niyy102@163.com。
