五倍子单宁对常见食品腐败菌和致病菌抑制作用研究  

Antimicrobial activities of Chinese Gallotannins against the common food spoilage and foodborne pathogens

作　　者：张雅丽[1] 李建科[1] 刘柳[1] 黄瑞蕊[1] 付熙哲[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《食品工业科技》2013年第18期141-143,共3页Science and Technology of Food Industry

摘　　要：研究了五倍子单宁对6种常见食品腐败菌和致病菌的抑菌作用。采用琼脂二倍稀释法和牛津杯法测定了五倍子单宁的最小抑菌浓度及抑菌活性;用扫描电镜观察了高敏杆菌大肠杆菌的形态变化。结果表明,五倍子单宁对各测试菌均有抑制作用,对大肠杆菌效果最好,最小抑菌浓度为0.25mg/mL,并且使菌体出现明显的凹陷。The antimicrobial properties of Chinese Gallotannins were reviewed in this paper. The bacteria were the common food spoilage and foodborne pathogens. The minimal inhibitory concentration was measured through the two-fold agar dilution method,and the antimicrobial properties were screened by oxford cup. The modification on strain morphology of Escherichia coil was investigated by scanning electron microscope. Results showed that Chinese Gallotannins could inhibit every tested pathogens ,especially against Escherichia coil with a minimal inhibitory concentration of 0.25mg/mL. Observation under scanning electron microscope revealed that the Escherichia coil depressed obviously.

关 键 词：五倍子单宁 抑菌作用 扫描电镜 

分 类 号：TS201.3[轻工技术与工程—食品科学]