蛋清溶菌酶与茶多酚联合抑菌作用研究  

Research of Joint Bacteriostasis of Egg White Lysozyme and Tea Polyphenols

作　　者：豆丽丽[1] 

机构地区：[1]天津科技大学包装与印刷工程学院,天津300222

出　　处：《包装学报》2012年第4期26-30,共5页Packaging Journal

摘　　要：采用滤纸片扩散法分别测定了蛋清溶菌酶和茶多酚对供试菌的抑菌圈直径,并对其抑菌作用的持久性进行了观察与记录。采用对倍稀释的方法,分别测定了单独使用和联合使用蛋清溶菌酶和茶多酚时的最低抑菌浓度(MIC),利用FIC值对两者联合使用后的抑菌效果进行了评价,并确定其最佳复配比例。研究结果表明:蛋清溶菌酶和茶多酚联合使用时,对金黄色葡萄球菌的抑菌效果表现出相加作用,对大肠杆菌及沙门氏菌表现出强烈的相加作用。The bacteriostatic circles of the egg-white lysozyme and tea polyphenols were measured by filter paper dispersion, and the bacteriostasis effect of durability was observed. Using the double dilution method, the individual and combined minimum inhibitory concentration （MIC） of the egg-white tysozyme and tea polyphenols were determined respectively. The joint bacteriostasis effects of them were evaluated by FIC value. Then, the best mixed proportions were ensured. The results show that： the combined application of the egg-white lysozyme and tea polyphenols displayed that they had addition effect for staphylococcus aureus and a strong addition effect for escherichia coli with salmonella.

关 键 词：蛋清溶菌酶 茶多酚 联合抑菌 

分 类 号：Q553[生物学—生物化学]