摘要
该研究旨在了解茶多酚、柠檬醛、肉桂醛对不同材质表面(玻璃、不锈钢、聚氯乙烯、聚丙烯)蜡样芽孢杆菌(Bacillus cereus,简称B.cereus)菌膜的清除能力,采用超声波平板菌落计数法测定不同材料表面B.cereus菌膜的形成量。茶多酚、柠檬醛和肉桂醛在最低抑菌浓度(MICs)和亚抑菌浓度(sub-MICs)下对B.cereus菌膜形成具有抑制作用,对不同接触表面B.cereus菌膜形成及清除能力不同。结果表明:茶多酚对B.cereus的MIC为0.96 mg/mL,柠檬醛对B.cereus的MIC为0.10 mg/mL,肉桂醛对B.cereus的MIC为0.04 mg/mL。在相应的MIC浓度下作用24 h,柠檬醛对4种材质表面B.cereus菌膜的清除作用最大(抑制率高达60.4%),3种物质对菌膜清除效果为柠檬醛>肉桂醛>茶多酚(P<0.05)。这些发现有力地表明茶多酚、柠檬醛、肉桂醛对B.cereus菌膜的形成具有明显的抑制作用,有望在食品加工和贮藏方面降低B.cereus及菌膜而发挥巨大的潜力。
This study aims to investigate the scavenging activity of tea polyphenols,citral and cinnamaldehyde to Bacillus cereus(B.cereus)biofilm on the surfaces of different materials(glass,stainless steel,PVC and polypropylene),and the formation amount of Bacillus cereus biofilm on the surfaces of different materials is detected by ultrasonic plate colony counting method.The inhibitory effect of tea polyphenols,citral and cinnamaldehyde on Bacillus cereus biofilm formation at the minimum inhibitory concentration(MICs)and sub-MICs is investigated,the formation and scavenging abilities of Bacillus cereus biofilm on different materials'surfaces are different.The results show that the MIC of tea polyphenols against Bacillus cereus is 0.96 mg/mL,the MIC of citral against Bacillus cereus is 0.10 mg/mL,and the MIC of cinnamaldehyde against Bacillus cereus is 0.04 mg/mL.Under the corresponding MIC concentration for 24 h,citral has the greatest effect on the scavenging of B.cereus biofilm on the four kinds of materials'surfaces(the inhibition rate is up to 60.4%).The scavenging effect of three substances on Bacillus cereus biofilm is citral>cinnamaldehyde>tea polyphenols(P<0.05).These findings strongly suggest that tea polyphenols,citral and cinnamaldehyde exhibit a pronounced inhibitory effect on the formation of Bacillus cereus biofilm,it is expected to have great potential in reducing B.cereus and its biofilm in food processing and storage.
作者
夏俊芳
王苹
马瑶
马金花
古丽娜孜
武运
XIA Jun-fang;WANG Ping;MA Yao;MA Jin-hua;Guli Nazi;WU Yun(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China)
出处
《中国调味品》
CAS
北大核心
2020年第12期27-32,37,共7页
China Condiment
基金
新疆维吾尔自治区青年自然科学基金(2019D01B13)。
关键词
蜡样芽孢杆菌
菌膜
茶多酚
柠檬醛
肉桂醛
Bacillus cereus
biofilm
tea polyphenols
citral
cinnamaldehyde
