6种食用香辛料提取物对食源性致病菌和益生菌的不同作用  

Effects of Six Kinds of Food Spices on Food-borne Pathogens and Probiotic Bacteria

作　　者：谢强[1] 苗淑萍[1] 史守纪[1] 陈金标[1] 夏秀华[1] 

机构地区：[1]无锡商业职业技术学院,江苏无锡214153

出　　处：《食品研究与开发》2018年第4期38-42,共5页Food Research and Development

基　　金：江苏高校"青蓝工程"资助

摘　　要：研究桂皮、香叶、孜然、花椒、白胡椒及八角6种食用香辛料提取物对4株食源性致病菌(大肠杆菌、金黄色葡萄球菌、鼠伤寒沙门氏菌、枯草芽孢杆菌)和4株益生菌(保加利亚乳杆菌、副干酪乳杆菌、鼠李糖乳杆菌和嗜酸乳杆菌)生长的影响。抑菌圈,最小抑菌浓度和最小杀菌浓度结果显示,6种香辛料提取物对4株食源性致病菌表现出不同程度的抑菌活性,其中,肉桂、香叶和八角抑菌活性最强。但6种提取物对4株受试益生菌均未产生抑菌活性。食用香辛料可以作为开发安全性食品防腐剂的最好的选择。The object of this paper was to research the effects of six kinds of food flavoring extracts （cinnamon,gentian,cumin,pepper,white pepper and star anise）on four food -borne pathogens （Escherichia coli,Staphylococcus aureus,Salmonella typhimurium,Bacillus subtilis）and four probiotic bacteria（Lactobacillusbulgaricus,Lactobacillus paracasei,Lactobacillus rhamnosus and Lactobacillus acidophilus） . Diameter ofinhibition zone（DIZ）,minimal inhibitory concentration（MIC）and minimal bactericidal concentration（MBC）were performed. As result,six kinds of spice extracts showed different degrees of antibacterial activities againstfour food -borne pathogens,among which,cinnamon,geranium and star anise showed the strongestantibacterial activity. However, the six kinds of spices extracts did not show antibacterial activity on the 4 testedprobiotics. So, spices can be used as the best choice for developing safe food preservatives.

关 键 词：香辛料 提取物 食源性致病菌 益生菌 抑菌活性 

分 类 号：TS201.3[轻工技术与工程—食品科学] TS264.3[轻工技术与工程—食品科学与工程]