胡椒油中萜类化合物对单增李斯特菌抑菌机理及在冷鲜肉中的应用  

Antibacterial Mechanism of Terpenoids in Pepper Oil against Listeria monocytogenes and Its Application in Cold Meat

作　　者：李兆亭 陈文学[1] 韩迎洁 孙志昶[1] LI Zhao-ting;CHEN Wen-xue;HAN Ying-jie;SUN Zhi-chang(College of Food Science,Hainan University,Haikou 570228,China)

机构地区：[1]海南大学食品学院

出　　处：《食品工业科技》2019年第19期89-93,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金(31760480);海南省自然科学基金(317034)

摘　　要：将不同浓度的萜类化合物添加至单增李斯特菌培养基中,对照组中不添加萜类化合物,通过对单增李斯特菌最小抑菌浓度(MIC)、菌落数、形态和电导率等指标的测定和分析,探究胡椒油中萜类化合物对单增李斯特菌的抑菌机理。结果表明,胡椒油中萜类化合物对单增李斯特菌的MIC为0.05%。添加0.1%萜类化合物可显著抑制单增李斯特菌的生长(P<0.05),使单增李斯特菌细胞膜通透性发生变化,细菌内容物大量流失,菌体相互黏连、衰亡。胡椒油中萜类化合物应用于冷鲜肉保鲜可有效减缓菌落总数的增长,相较于对照组在冷藏后12 h时菌落数已超出国家标准(6.0 lg CFU/g),加入0.1%萜类化合物能够使冷鲜肉菌落数在24 h时仍然处于较低水平。本研究探讨了胡椒油中萜类化合物对单增李斯特菌的抑菌机理并将其用于冷鲜肉的保鲜,这有利于对胡椒油的开发利用,也为日后将其应用于肉制品保鲜领域提供理论基础。Different concentrations of terpenoids were added to the Listeria monocytogenes medium,and no steroids were added to the control group. The minimum inhibitory concentration(MIC),colony number,morphology and conductivity of Listeria monocytogenes were determined and analyzed to investigate the antibacterial mechanism of terpenoids in pepper oil against Listeria monocytogenes. Results showed that,the MIC of terpenoids in pepper oil to Listeria monocytogenes was 0.05%. The addition of 0.1% terpenoids could significantly inhibit the growth of Listeria monocytogenes(P<0.05),which made the cell membrane permeability of Listeria monocytogenes changed,and the bacterial contents lost a lot,the bacteria stuck to each other and died. Moreover,the application of terpenoids in pepper oil to the preservation of cold meat could effectively slow down the growth of the total number of colonies,compared with the control group,the total number of colonies exceeded the national standard(6.0 lg CFU/g)after 12 h of cold storage,adding 0.1% terpenoids could keep the total number of colonies at a low level at 24 h. This study explored the antibacterial mechanism of terpenoids in pepper oil against Listeria monocytogenes and used it for the preservation of cold meat,which is beneficial to the development and utilization of pepper oil. It also provides a theoretical basis for its application in the field of meat preservation.

关 键 词：胡椒 萜类化合物 单增李斯特菌 抑菌机理 保鲜 

分 类 号：TS201.3[轻工技术与工程—食品科学]