核桃种皮多糖抑制大肠杆菌的研究  

Antimicrobial on Escherichia coli Activities of Polysaccharide from Walnut Kernel Pellicle

作　　者：刘安军[1] 李海燕[1] 王云霞[1] 邓颖[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《现代食品科技》2011年第1期29-31,共3页Modern Food Science and Technology

摘　　要：利用核桃种皮纯多糖WKPP-70-1-1,以大肠杆菌为供试菌,通过分析不同浓度下WKPP-70-1-1对大肠杆菌的作用,确定其最小抑制浓度MIC为400μg/mL。又通过对MIC下大肠杆菌的生长曲线的分析研究,确定WKPP-70-1-1对大肠杆菌的作用是抑制而不是杀死,而且其抑制时间集中在对数生长期,到一定时间WKPP-70-1-1对大肠杆菌的抑制作用会解除,最后对WKPP-70-1-1作用大肠杆菌菌体先后形态做了原子力显微镜的观察,结果表明WKPP-70-1-1作用大肠杆菌后,原本光滑无褶皱的菌体变得褶皱,粗糙,失去了规则形态结构。The antimicrobial effect of pure polysaccharide from walnut kernel pellicle（WKPP-70-1-1） with different concentration on E.coli was studied and its minimum inhibitory concentration（MIC） was determined as 400 μg/mL.Analysis of growth curve of E.coli effected by MIC of WKPP-70-1-1 showed that WKPP-70-1-1can inhibit the growth of E.coli,especially the logarithm phase of E.coli.After a certain time,the inhibition effect of WKPP-70-1-1 might disappear.The morphology of E.coli treated by WKPP-70-1-1 was observed by Atomic force microscopy and the results showed that smooth and no-wrinkle E.coli became wrinkles,rough,loss of the rules of morphology.

关 键 词：纯多糖 最小抑制浓度 生长曲线 原子力显微镜 

分 类 号：S664.1[农业科学—果树学]