丁香精油对金黄色葡萄球菌生物膜的抑制作用研究  

Inhibition effects of clove oil on Staphylococcus aureus biofi lm

作　　者：崔海英[1] 周慧[1] 刘延涛[1] 丛镜郦 姜萍[1] 林琳[1] 

机构地区：[1]江苏大学食品与生物工程学院,镇江212013

出　　处：《中国食品添加剂》2015年第12期55-59,共5页China Food Additives

基　　金：国家自然科学基金项目(31301573);江苏省自然科学基金项目(BK20130493);江苏省教育厅高校自然科学基金(12KJB550002);江苏大学高级人才引进启动基金(11JDG050)

摘　　要：金黄色葡萄球菌能在物体表面形成耐药性强的生物膜,给食品等领域带来严重的安全隐患。本实验研究的丁香精油对浮游细菌有较好的杀菌性能,但是对生物膜的抑制作用研究甚少。本实验着重研究了丁香精油对金黄色葡萄球菌生物膜的抑制作用。从实验结果表明,丁香精油对金黄色葡萄球菌生物膜有较好的抑制和清除作用。从实验结果可知,0.1%丁香精油对生物膜的抑制率达到99.73%,清除率达到99.93%。本实验通过激光共聚焦显微镜、环境扫描电子显微镜直接观察了丁香精油对生物膜的清除情况。从结果图可以直观地看出,0.1%的丁香精油对生物膜有较好的清除作用。The ability to form biofilm is an important factor in several S. aureus infections,since bacteria living in biofilms are resistant to antimicrobials. This has caused security risks to food industry. The clove essential oils can be used as potentially useful sources of antimicrobial and antioxidant compounds. However,there are very few researches about the anti-biofilm activity of clove oil against S. aureus biofilms. In this study,the goal was to evaluate the effects of clove oil against Staphylococcus aureus（S. aureus）biofilms. Through this study,anobvious decrease of S. aureus biofilms was observed after the exposure to clove oil. The inhibiting rate of clove oil against S. aureus biofilms reached 99.73%,and the eradicating rate reached 99.93%. The confocal laser scanning microscopy images and scanning electron microscopy images both showed bacterial removal effectsofcloveoil essences tobiofilms. The result also showed that 0.1% clove oil essence has a better removal effect.

关 键 词：丁香精油 金黄色葡萄球菌 杀菌作用 生物膜 

分 类 号：TS202.3[轻工技术与工程—食品科学] Q946.85[轻工技术与工程—食品科学与工程]