虾青素结晶对希瓦氏菌与白色念珠菌抑制作用的研究  

Inhibitory Effect of Astaxanthin Crystals on Shewanella sp.and Candida albicans

作　　者：王芳虹 王萌[1] 赵晓燕[1] 冯婧惠 刘红开[1] WANG Fanghong;WANG Meng;ZHAO Xiaoyan;FENG Jinghui;LIU Hongkai(Department of Food Science and Nutrition,University of Jinan,Jinan 250022,China)

机构地区：[1]济南大学食品科学与营养系,山东济南250022

出　　处：《食品科技》2024年第10期303-310,共8页Food Science and Technology

基　　金：山东省自然科学基金项目(ZR2023MC198);山东省重点研发计划项目(2019QYTPY058)。

摘　　要：文章选取了2种常见的腐败菌——希瓦氏菌和白色念珠菌,分别从抑菌活性、最低抑菌浓度(Minimum inhibitory concentration,MIC)、最低杀菌浓度(Minimum bactericidal concentration,MBC)、时间杀菌曲线以及在食品防腐中的应用等方面对虾青素的抑菌作用进行研究。结果发现,雨生红球藻提取的虾青素结晶对希瓦氏菌和白色念珠菌有一定的抑制作用,30 mg/mL虾青素对希瓦氏菌的抑菌圈直径达到17 mm,为高敏感抑菌;白色念珠菌的抑菌圈直径为13 mm,为中敏感抑菌。虾青素对希瓦氏菌和白色念珠菌的MIC相同,为64μg/m L;对希瓦氏菌和希瓦氏菌的MBC分别为128μg/m L和256μg/m L。而当虾青素结晶浓度为4 MIC时,希瓦氏菌和白色念珠菌杀菌曲线都呈下降趋势。将熟肉用不同浓度的虾青素溶液浸泡后,从第1天至第5天,菌落总数随着虾青素浓度的增加而减小;在第7天与第9天时,菌落数量急剧增加。在感官方面,到第9天时,肉质变硬,并有明显的腐烂臭味。The paper selected two common spoilage bacteria,Shewanella sp.and Candida.albicans,to study the antibacterial effect of astaxanthin from various aspects,including bacteriostatic activity,minimum inhibitory concentration(MIC),minimum bactericidal concentration(MBC),temporal bactericidal curve,and its application in food preservation.The results showed that astaxanthin crystals from Haematococcus pluvialis had certain inhibitory effect on Shewanella sp.and C.albicans.30 mg/mL of astaxanthin had a circle diameter of 17 mm against Shewanella sp.,which was highly sensitive,while the circle diameter of C.albicans was 13 mm,which was moderately sensitive.The MIC was the same for both,64μg/mL.The MBC was 128μg/mL for Shewanella sp.and 256μg/mL for C.albicans.The fungicidal curves of both Shewanella sp.and C.albicans showed a decreasing trend when the crystalline concentration of astaxanthin was 4 MIC.Cooked meat was soaked in various concentrations of astaxanthin solution,it was found that the total bacterial count increased with increasing astaxanthin concentration from 1 d to 5 d,and had a sharp increase in the number of colonies at 7 d and 9 d.Organoleptically,by the 9th day,the flesh hardened,and had a distinct odour of decay.

关 键 词：虾青素结晶 抑菌活性 最低杀菌浓度 最低抑菌浓度 时间杀菌曲线 

分 类 号：TS201.3[轻工技术与工程—食品科学]