摘要
为了探讨曲酸对食品中常见污染细菌的抑制效果,采用平板稀释涂布法和圆滤纸片法研究曲酸对大肠杆菌和金黄色葡萄球菌的最低抑菌浓度(MIC)、曲酸抑菌热稳定性以及曲酸与ε-聚赖氨酸复合抑菌效果。实验表明:曲酸对大肠杆菌和金黄色葡萄球菌MIC分别是0.25%、0.40%;曲酸经过80、100、120℃处理30 min后MIC不变;1.0%的曲酸与0.001%的ε-聚赖氨酸复合后对金黄色葡萄球菌抑菌能力增强。结论:曲酸对食品中常见污染细菌具有良好的抑菌效果而且热稳定性好,与ε-聚赖氨酸复合对金黄色葡萄球菌抑菌效果具有协同增效作用。
The inhibitions of kojic acid on common food-spoilage bacteria Escherichia coli and Staphylococcus aureus were studied. The minimum inhibition concentration （MIC）, heat stability, and complexing effect of kojic acid and ε-Poly-L-lysine against bacteria were performed by means of dilution plating procedure and filter paper disks. The results demonstrated that MIC of Kojic acid was 0.2 % against Escherichia coli and 0.4 % against Staphylococcus aureus. MIC of kojic acid after heating 80 ℃, 100 ℃ and 120 ℃ could be maintained against the two food-spoilage bacteria as usual. Moreover, the antibacterial effect of kojic acid was improved after the incorporation of 0.001% ε-Poly-L-lysine into 1.0 % kojic acid. It was concluded that kojic acid with heat stability on anti-microbe had quite well anti-microbial effects on the food-spoilage bacteria and much better effect after complexed withe-Poly-L-lysine.
出处
《食品研究与开发》
CAS
北大核心
2008年第6期190-192,共3页
Food Research and Development
关键词
曲酸
大肠杆菌
金黄色葡萄球菌
最低抑菌浓度
复合抑菌
kojic acid
Escherichiacoli
Staphylococcus aureus
MIC
complexed antibacterial effect
