乳酸钠对铜绿假单胞菌生长的影响  

Effect of Sodium Lactate on the Growth of Pseudomonas aeruginosa

作　　者：熊成[1] 董庆利[1] 姚远[1] 

机构地区：[1]上海理工大学医疗器械与食品学院,上海200093

出　　处：《食品科学》2012年第13期144-147,共4页Food Science

基　　金：国家自然科学基金项目(308008640);上海市研究生创新基金项目(JWCXSL1002)

摘　　要：为探讨乳酸钠对铜绿假单胞菌(Pseudomonas aeruginosa)的特定抑制作用,揭示乳酸钠质量浓度与介质pH值水平影响乳酸钠抑菌效果的规律,以营养肉汤培养基为介质,按照乳酸钠质量浓度(0、0.2、0.5、1.0、1.5、2.0g/100mL)单因素试验及乳酸质量浓度与介质pH值(4.0～6.2)的两因素交互试验设计,25℃恒温培养。结果表明:在适当的pH值范围内,乳酸钠(NaL)表现出良好的抑菌效果:当介质pH值小于NaL质量浓度的抑菌临界pH值时,NaL抑菌效果与其质量浓度成正比,介质pH4.8,抑菌效果2.0g/100mL NaL>1.0g/100mL NaL>0.5g/100mL NaL。NaL质量浓度一定,其抑菌效果与介质pH值成反比。Nutrient broth media containing different concentrations of sodium lactate （0,0.2, 0.5, 1.0, 1.5 g/100 mE and 2.0 g/100 mL; consequent pH 4.0 -- 6.2） were used to culture Pseudomonas aeruginosa constantly at 25 ℃ to examine the inhibitory effect of sodium lactate on bacterial growth. In the proper pH range, sodium lactate showed outstanding antibacterial activity. At a medium pH level lower than the critical inhibitory pH, the antibacterial effect of sodium lactate was directly proportional to the corresponding concentration. At a medium pH of 4.8, sodium lactate exhibited the highest antibacterial activity at 2.0 g/100 mL, followed by 1.0 g/100 mL; the antibacterial activity was the weakest at 0.5 g/100 mL. At a constant sodium lactate concentration, the antibacterial activity was inversely proportional to medium pH.

关 键 词：防腐剂 铜绿假单胞菌 乳酸钠 PH值 

分 类 号：TS202.3[轻工技术与工程—食品科学]