食用防腐剂对金黄色葡萄球菌生长参数的影响  

Effects of Food Preservatives on Growth Kinetic Parameters of Staphylococcus aureus

作　　者：汪玲玲[1] 郝淑贤 吕彦均 

机构地区：[1]华南农业大学生命科学学院,广东省农业生物蛋白质功能与调控重点实验室,广东广州510642 [2]中国水产科学院南海水产研究所,农业部水产品加工重点实验室,广东广州510300

出　　处：《食品科学》2013年第15期62-65,共4页Food Science

基　　金：广东省科技攻关项目(2012B020314002)

摘　　要：为了明确食用防腐剂对金黄色葡萄球菌生长的影响,以乳酸链球菌素、亚硝酸钠、苯甲酸钠、山梨酸钾、焦亚硫酸钠、丙酸钙为实验对象,确定临界生长质量浓度后,分别研究各防腐剂作用下金黄色葡萄球菌的生长规律,并比较部分防腐剂作用于对数期和稳定期菌体时最大比生长速率(μmax)和迟滞期(Lag)的差异。结果表明:乳酸链球菌素具有较强的杀菌作用,培养前6h内菌数持续降低,由6.09(lg(CFU/mL))降至3.68(lg(CFU/mL)),15h左右才恢复到初始值。其余5种防腐剂均表现为抑菌作用,Baranyi方程分析各生长参数,结果显示μmax值均比无防腐剂的对照值低,其中焦亚硫酸钠作用后的μmax值最低为0.45h-1;Lag值则有升有降,其中山梨酸钾作用后的λ值最大为2.87h。将山梨酸钾和焦亚硫酸钠分别作用于对数期和稳定期菌体,发现作用于对数期菌体的μmax值均较稳定期菌体的低,尤其是焦亚硫酸钠作用时,对数期菌体的μmax值(0.45h-1)约为稳定期的(0.88h-1)一半,差异极显著(P<0.01);而两种防腐剂作用于对数期和稳定期菌体时λ值的差异均不显著。The effects of food preservatives including nisin, sodium nitrite, sodium benzoate, potassium sorbate, sodium pyrosulphate and calcium propionate on growth kinetic parameters of Staphylococcus aureus CMCC（B）26003 were studied. The critical growth concentrations of six preservatives were determined and the growth of Staphylococcus aureus CMCC（B）26003 treated with each of them was depicted. The growth difference in exponential phase and stationary phase cells treated with some of these preservatives was clarified by maximum specific growth rate （Pmax） or lag time （Lag）. The results showed that nisin had a potent bactericidal effect on Staphylococcus aureus. The cell density dropped from 6.09 lgCFU/mL to 3.68 （lgCFU/mL） during the first 6 h of treatment by nisin, and then recovered to the initial level after treatment for 15 h. However, the other five preservatives had only an inhibitory effect on Staphylococcus aureus, and growth parameters were obtained from the established Baranyi Model. The/Zm^x of the cells in the treatment group was much lower than that in the control group. The/Amax of the cells treated with sodium pyrosulphate was the lowest, only 0.45 h-x. The Lag value indicated irregular changes. Potassium sorbate revealed the longest Lag value up to 2.87 h. In addition, the/-/max during the exponential phase was lower than that during the stationary phase when the cells were treated with either sodium pyrosulphate or potassium sorbate, especially upon treatment with sodium pyrosulphate, resulting in an almost two-fold difference （statistically significant at P 〈 0.001） in the/z of the cells during the exponential phase and stationary phase, which were 0.45 h 1 and 0.88 h 1, respectively. However, no obvious differences in the Lag value of the cells were found during the exponential phase and stationary phase under the action of both preservatives.

关 键 词：食用防腐剂 金黄色葡萄球菌 生长参数 

分 类 号：Q939.9[生物学—微生物学]