植酸对大肠杆菌抑菌机理的研究  

Antimicrobial mechanisms of phytic acid against Escherichia coli

作　　者：侯伟峰[1] 谢晶[1] 蓝蔚青[1] 朱军伟[1] 

机构地区：[1]上海海洋大学食品学院,上海水产品加工及贮藏工程技术研究中心,上海201306

出　　处：《江苏农业学报》2012年第2期443-447,共5页Jiangsu Journal of Agricultural Sciences

基　　金：“十二五”国家支撑计划项目(2011BAD24B02);上海市科委工程中心建设项目(11DZ2280300);上海市教育委员会重点学科建设项目(J50704)

摘　　要：为了研究植酸对大肠杆菌的抑菌机理,测定了植酸对大肠杆菌的抑菌效果、最小抑菌浓度、细菌生长曲线、菌液碱性磷酸酶(AKP)含量及电导率,并观察了细菌超微结构。结果表明,植酸对大肠杆菌有较强的抑菌效果,且随着浓度的增大而增强,植酸对大肠杆菌的最低抑菌浓度(体积分数)为0.4%;与不添加植酸的对照相比,植酸改变了大肠杆菌的生长规律,使细胞破损严重,细胞壁和细胞膜通透性增加,细胞质外渗,菌液中AKP含量和电导率增大。To identify the antimicrobial mechanisms of phytic acid against Escherichia coli,inhibition effects,minimum inhibitory concentration（MIC）,bacterial growth curve,alkaline phosphatase（AKP） content,and electric conductivity of the bacteria were determined,and the cell ultrastructure was observed.The results showed that phytic acid displayed a strong inhibitory effect against the bacteria,and the higher the concentration of phytic acid,the stronger the inhibition.The MIC（volume fraction） of Escherichia coli was 0.4%.Compared with the control（no phytic acid）,phytic acid changed bacterial growth curve,destroyed the cells seriously.Permeability of cell membrane and wall were increased,and cell components were released,then AKP and electric conductivity were increased.

关 键 词：植酸 大肠杆菌 抑菌机理 

分 类 号：TS202.3[轻工技术与工程—食品科学]