安吉白茶对柱状黄杆菌抑菌机理的研究  

Study on Anti-bacterial Mechanism of Anji White Tea against Flavobacterium columnaris

作　　者：吕娜[1,2] 韦薇[1] 顾帅[1] 庞超[1] 李雪娇[1] 郭畅[1] 

机构地区：[1]吉林农业大学食品科学与工程学院,长春130118 [2]浙江万里学院生物与环境学院,宁波315100

出　　处：《中国畜牧兽医》2015年第1期136-139,共4页China Animal Husbandry & Veterinary Medicine

基　　金：2010年浙江省科技厅公益项目(2010C32066);吉林农业大学博士科研启动基金(201308)

摘　　要：为探讨安吉白茶对柱状黄杆菌的抑菌机理,本试验通过测定安吉白茶提取液与细菌作用前后培养液电导率和紫外吸收物的变化,以及菌体磷代谢和可溶糖的变化,初步阐明了安吉白茶对柱状黄杆菌的抑菌机理。研究结果显示,经安吉白茶提取液处理后,细菌培养液的电导率和可溶糖浓度均增大,菌悬液中的紫外吸收物也随作用时间的延长而增加,表明安吉白茶提取液可破坏细胞膜的结构、导致细胞通透性增加,进而使细胞内容物外泄。此外,经安吉白茶处理后的柱状黄杆菌对磷的消耗量降低,以致严重影响了核酸、磷脂等细胞重要成分的合成及能量代谢,导致细菌正常生理功能的丧失。结果表明,安吉白茶可通过破坏菌体细胞膜及干扰磷代谢等途径抑制柱状黄杆菌的生长。The anti-bacterial mechanism of Anji white tea against Flavobacterium columnaris was investigated by determining the changes in electric conductivity rate and UV-absorbing compounds of bacterial culture medium treated by the extraction of Anji white tea.The changes in phosphorous metabolism and soluble sugar concentration of bacteria were also detected.Results showed that the electric conductivity rate and soluble sugar concentration of microbial broth increased.The bacterial suspension of UV-absorbing compounds also increased with time prolonged.These results indicated that the extraction from Anji white tea could damage the structure of cell membrane,which resulted in the increasing of permeability of cell membrane and release of intracellular components.Besides,the consumption of phosphorous decreased after treated with extraction of Anji white tea,which seriously influenced the synthesis of important cell components,such as nucleic acid and phospholipid,the energy metabolism was inhibited and finally led to the loss of normal physiological function of bacterium.The study indicated that Anji white tea inhibited Flavobacterium columnaris growth by damaging the structure of cell membrane and interrupting bacteria phosphorous metabolism.

关 键 词：柱状黄杆菌 安吉白茶 抑菌机理 

分 类 号：S942[农业科学—水产养殖]