摘要
本研究采用牛津杯法和倍比稀释法测定大肠杆菌O157对Surfactin(生物表面活性素)的敏感性,并通过检测对大肠杆菌O157生长曲线、杀菌率、杀菌动力学的影响探讨Surfactin对大肠杆菌O157的杀菌特点,最后测定了Surfactin对鲜乳中大肠杆菌O157的杀菌效果。结果表明,大肠杆菌O157对Surfactin敏感性较高,其最小抑菌浓度(MIC)为25μg/ml,Surfactin不仅具有抑制大肠杆菌O157的作用,还具有明显的杀菌效果。2MICSurfactin作用于鲜乳介质中的大肠杆菌48h后,大肠杆菌不被检出。
Sensitivity ofEscherichia coli O157 to surfactin was determined by oxford cup and microdilution methods, and sterilization characteristics of surfactin were investigated in terms of its effect on growth curve of E. coli O157, sterilization rate and sterilization kinetics. Finally sterilization effect of of surfactin on E. coli O157 in fresh milk was studied. Results showed that E. coli O157 was very sensitive to surfactin and the minimal inhibitory concentration （MIC） was 25 μg/m1. Surfactin not only presented inhibitory effect against E. coil O157, also could kill the bacterium. After cultivated in the fresh milk added with 2-time MIC of surfactin for 48 h at 37 ℃, no living E. coli O157 was detected. In conclusion, surfactin has promising application prospect due to its excellent sterilization action.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第11期91-94,共4页
Food Science
