沙棘酒皮渣发酵提取物对金黄色葡萄球菌的抑制效果的研究  

Study on the antibacterial effect of sea buckthorn wine residue fermentation extraction on Staphylococcus aureus

作　　者：焦扬[1] 李彩霞[1] 高正睿 刚丽娟 张爱萍[1] 

机构地区：[1]河西学院农业与生物技术学院,甘肃张掖734000

出　　处：《食品工业科技》2014年第20期155-158,164,共5页Science and Technology of Food Industry

基　　金：河西学院大学生科技创兴项目

摘　　要：采用地衣芽孢杆菌发酵沙棘酒皮渣,研究了发酵提取物(SBFE)对金黄色葡萄球菌的抑制效果。结果表明,SBFE对金黄色葡萄球菌的MIC为1.2mg/mL,且SBFE中抑菌成分具有较高的热稳定性,其最佳抑菌pH为7.5。在SBFE中加入大于2%的葡萄糖会降低抑菌效果,但加入大于0.5%的柠檬酸和小于8%的苯甲酸会增加抑菌效果。沙棘酒皮渣发酵液中的抑菌物质可能是多种成分的共同作用,发酵可使多肽、多酚和黄酮等有效抑菌成分的浓度提高,增强了抑菌效果。The antibacterial effect of fermentation extraction（SBFE） on Staphylococcus aureus was studied in this article,which extracted from sea buckthorn wine pomace after being fermentated by bacillus licheniformis. It was showed that MIC of SBFE was 1.2mg/mL. The antibacterial result of SBFE performs was good in thermal stability,and the optimum pH was 7.5. In addition,the compounded SBFE could perform better with more than 0.5% citric acid or less than 8% benzoic acid,respectively,while solution with more than 2% of glucose could reduce the antibacterial effect of SBFE. In summary,antibacterial substances of sea buckthorn wine pomace fermented might be a synergic effect of various components. The concentration of peptides,polyphenols, and flavonoids increases significantly after fermentation ,which lead to a better antibacterial effect on Staphylococcus aureus.

关 键 词：沙棘酒皮渣 发酵提取物 金黄色葡萄球菌 抑菌 稳定性 

分 类 号：TS201.1[轻工技术与工程—食品科学]