强致腐性猪肉源莓实假单胞菌的分离与大蒜精油对其抑菌机制  

Isolation of Pseudomonas fragi with High Spoilage Potential from Po

作　　者：欧凯玉 张一敏[1] 梁荣蓉[1] 杨啸吟[1] 毛衍伟[1] OU Kaiyu;ZHANGYimin;LIANG Rongrong;YANG Xiaoyin;MAOYanwei(College of Food Science and Engineering,Shandong Agricultural University,Tai’an 271018,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《食品科学》2024年第16期25-32,共8页Food Science

基　　金：山东省生猪产业技术体系项目(SDAIT-08-10)。

摘　　要：为探究莓实假单胞菌(Pseudomonas fragi)对猪肉的致腐作用及大蒜精油抑菌作用机制,通过分离有氧贮藏条件下冷鲜猪肉中的莓实假单胞菌并测定其致腐能力,选择致腐能力强的莓实假单胞菌作为实验菌株;通过测定最小抑菌浓度和生长曲线评价大蒜精油的抑菌活性;通过扫描电子显微镜观察、细胞膜通透性、菌体运动能力和细胞代谢活力探究大蒜精油的抑菌机制。结果表明:莓实假单胞菌是导致猪肉腐败的微生物之一;大蒜精油对猪肉源莓实假单胞菌有较好的抑制作用,最小抑菌浓度为0.125μL/m L;大蒜精油能破坏莓实假单胞菌正常菌体结构形态,增加细胞膜通透性、抑制代谢活力和菌体运动能力。研究结果为大蒜精油作为天然食品防腐剂应用提供了理论依据。In order to explore the pork spoilage potential of Pseudomonas fragi and the antibacterial mechanism of garlic essential oil,P.fragi was isolated from chilled pork under aerobic storage conditions and tested its spoilage capacity.The isolates with strong spoilage capacity were selected for further investigation.The antibacterial activity of garlic essential oil against the selected strains was evaluated by determining the minimum inhibitory concentration(MIC)and plotting the bacterial growth curve.Furthermore,the antibacterial mechanism was investigated by scanning electron microscopic(SEM)observation as well as measuring cell membrane permeability,bacterial motility and metabolic activity.The results showed that P.fragi could cause pork spoilage.Garlic essential oil exhibited a strong inhibitory effect against P.fragi derived from pork,with a MIC of 0.125μL/mL.Garlic essential oil could disrupt the normal structural morphology of P.fragi,enhance the permeability of the cell membrane,and inhibit bacterial metabolic activity and mobility.The results from this study can provide a theoretical foundation for the application of garlic essential oil as a natural food preservative.

关 键 词：大蒜精油 莓实假单胞菌 猪肉 抑菌机制 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]