长裙竹荪浸提液对食源性病原菌的抑菌作用  

Antibacterial Effect of Extracts from Dictyophoro indusiata Fisscher against Foodborne Pathogen

作　　者：蓝蔚青 胡潇予 严晓月 赵勇 潘迎捷 孙晓红 

机构地区：[1]上海海洋大学食品学院上海水产品加工及贮藏工程技术研究中心,上海201306

出　　处：《中国食品学报》2017年第11期108-112,共5页Journal of Chinese Institute Of Food Science and Technology

基　　金：上海市教委创新项目(11YZ159);上海市科技兴农2015年重点攻关项目(沪农科攻字(2015)第4-12号);上海市科委工程中心能力提升项目(16DZ2280300)

摘　　要：以长裙竹荪浸提液为天然抑菌物质,采用平板菌落计数法研究其对4种常见食源性病原菌的抑制作用,分析热处理对其抑菌活性的影响。结果表明:浸提液对病原菌的抑菌作用由高至低排序为大肠杆菌>金黄色葡萄球菌>副溶血性弧菌>单增李斯特菌。其中,浸提液对大肠杆菌、金黄色葡萄球菌与单增李斯特菌的最小抑菌浓度为800μL/m L,对副溶血性弧菌的最小抑菌浓度为1 000μL/m L。将浸提液分别置于100℃水浴与121℃湿热条件下处理25 min,对其实际抑菌效果没有影响。The antibacterial effect of extracts from Dictyophoro indusiata Fisscher as natural antibacterial substance against four foodborne pathogens were studied by the method of aerobic plate count（APC） in this paper. The results showed that the antibacterial effect of Dictyophoro indusiata Fisscher against foodborne pathogens were as follows： Escherichia coli O157：H7 Staphylococcus aureus Vibrio parahaemolyticus Listeria monocytogenes. The minimal inhibitory concentration（MIC） of Dictyophoro indusiata Fisscher against Staphylococcus aureus, Escherichia coli O157：H7, Listeria monocytogenes was 800 μL/m L and the MIC against Vibrio parahaemolyticus was 1 000 μL/m L. When the extracts were treated under 100 ℃ and 121 ℃ for 25 min respectively, its antibacterial effect could not be influenced.

关 键 词：长裙竹荪浸提液 食源性病原菌 抑菌效果 最小抑菌浓度 

分 类 号：TS202.3[轻工技术与工程—食品科学]