十一种香辛料对乳酸菌生长及抑菌性的影响  

Effects of Eleven Spices on the Growth and Antibacterial Activity of Lactic Acid Bacteria

作　　者：徐清萍 刘杨 胡丽亚 唐百芬 柳东燕 XU Qing-ping;LIU Yang;HU Li-ya;TANG Bai-fen;LIU Dong-yan(School of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450001,China;Collaborative Innovation Center of Food Production and Safety in Henan Province,Zhengzhou 450001,China)

机构地区：[1]郑州轻工业大学食品与生物工程学院,郑州450001 [2]食品生产与安全河南省协同创新中心,郑州450001

出　　处：《中国调味品》2020年第6期58-62,77,共6页China Condiment

基　　金：河南省创新型科技团队(C20150024);河南省高校科技创新团队(16IRTSTHN010);2019年郑州轻工业大学省级大学生创新创业训练计划项目(201910462030)。

摘　　要：主要研究了不同香辛料对嗜酸乳杆菌和乳酸乳球菌生长及抑菌性能的影响。选取白芷、高良姜、生姜、白胡椒、丁香、肉桂、花椒、八角、香叶、芫荽子、辣椒这11种香辛料,以水作为提取剂加热浸提,制备香辛料提取液。研究不同香辛料对嗜酸乳杆菌LA、乳酸乳球菌LL生长的影响,并以两种常见食源性致病菌大肠杆菌Escherichia coli O157:H7 ATCC 43895、金黄色葡萄球菌Staphylococcus aureus CMCC(B)26003为指示菌株,采用牛津杯法测定不同香辛料对乳酸菌发酵液抑菌性的影响。结果表明,香辛料浓度为20 mg/mL时,丁香对嗜酸乳杆菌LA的增殖抑制作用最明显,其次为香叶;八角对乳酸乳球菌LL的增殖抑制作用最明显。白芷、高良姜、白胡椒、花椒、芫荽子对嗜酸乳杆菌LA、乳酸乳球菌LL的生长影响较小。高良姜能明显提高嗜酸乳杆菌LA发酵液对大肠杆菌的抑菌性;辣椒能明显提高嗜酸乳杆菌LA发酵液对金黄色葡萄球菌的抑菌性;丁香则明显降低嗜酸乳杆菌发酵液对大肠杆菌的抑菌活性。香叶的添加有利于提高乳酸乳球菌发酵液对大肠杆菌的抑菌活性,花椒的添加有利于提高乳酸乳球菌LL对金黄色葡萄球菌的抑菌性。白芷、高良姜、生姜等多数香辛料的添加会降低乳酸乳球菌LL发酵液对大肠杆菌Escherichia coli O157:H7 ATCC 43895、金黄色葡萄球菌Staphylococcus aureus CMCC(B)26003的抑菌性。嗜酸乳杆菌LA、乳酸乳球菌LL发酵液对大肠杆菌Escherichia coli O157:H7 ATCC 43895、金黄色葡萄球菌Staphylococcus aureus CMCC(B)26003的抑菌活性主要受pH的影响,抑菌活性成分主要为有机酸类或受酸度影响的物质。泡菜等相关生产发酵过程中通过选择适宜的乳酸菌菌种及香辛料,能起到有效防止致病菌污染的作用,更有利于实现生产的安全性控制。In this paper,the effects of different spices on the growth and antibacterial activity of Lactobacillus acidophilus and Lactococcus lactis are studied.Eleven spices such as Angelica dahurica,Alpinia officinalis,ginger,white pepper(Piper nigrum),Caryophylli flos,Cinnamomi cortex,Zanthoxylum bungeanum,star anise(Illicium veru),bay leaf,coriander seeds and Capsicum annuum L.are selected to prepare spice extract by heating extraction with water as extractant.The effects of different spices on the growth of Lactobacillus acidophilus and Lactococcus lactis are studied.Two common food-borne pathogenic bacteria Escherichia coli O157:H7 ATCC 43895 and Staphylococcus aureus CMCC (B) 26003 are used as the indicator strains to determine the effect of spices on the antibacterial activity of lactic acid bacteria fermentation broth. The results show that Caryophylli flos has the most obvious inhibitory effect on the proliferation of Lactobacillus acidophilus at the spice concentration of 20 mg/mL, followed by bay leaf. Star anise has the most obvious inhibitory effect on the proliferation of Lactococcus lactis. Angelica dahurica, Alpinia officinalis, white pepper, Zanthoxylum bungeanum and coriander seeds have little effect on the growth of Lactobacillus acidophilus and Lactococcus lactis. Alpinia officinalis can significantly improve the antibacterial activity of Lactobacillus acidophilus fermentation broth against Escherichia coli. Capsicum annuum L. can significantly improve the antibacterial activity of Lactobacillus acidophilus fermentation broth against Staphylococcus aureus. Caryophylli flos can significantly reduce the antibacterial activity of Lactobacillus acidophilu s fermentation broth against Escherichia coli. The addition of bay leaf is beneficial to improve the antibacterial activity of Lactococcus lactis fermentation broth against Escherichia coli , and the addition of Zanthoxylum bungeanum is beneficial to improve the antibacterial activity of Lactococcus lactis against Staphylococcus aureus. The addition of mo

关 键 词：嗜酸乳杆菌 乳酸乳球菌 香辛料 抗菌活性 大肠杆菌 金黄色葡萄球菌 

分 类 号：TS202.3[轻工技术与工程—食品科学]