摘要
以常见食源性致病菌蜡样芽孢杆菌生物被膜为研究对象,采用超声平板计数法从32种常用食品添加剂筛选出对该生物被膜抑菌效果最好的添加剂,研究各因素对抑菌效果的影响。结果表明:食品防腐剂和酸味剂对蜡样芽孢杆菌生物被膜有较好的抑制效果,其中尼泊金乙酯的抑制效果最佳;尼泊金乙酯的抑制效果随浓度的增加而增强,0.1 g/L尼泊金乙酯对生物被膜的抑制率达到99%;其对初期阶段形成的生物被膜有很强的抑制效果,对成熟生物被膜抑制作用很弱;与乙二胺四乙酸二钠或尼泊金甲酯复合使用对生物被膜有很强的协同抑菌效果。
With the biofilms of a popular food-borne pathogen-Bacillus cereus as the research model, the screening of the best disinfectant against the biofilms was conducted from 32 food additives by using ultrasound-aided plating method, and the effect of various conditions on the bactericidal efficacy was explored. It was found that food preservatives and acidifiers showed high inhibitory activities against B. cereus biofilms, among which ethyl p-hydroxybenzoate was the best. In addition, the disinfection efficacy of ethyl p-hydroxybenzoate increased with the increment of its concentration, and 98.6% biofilm B. cereus was killed in the presence of 0.1 g/L ethyl p-hydroxybenzoate. Ethyl p-hydroxybenzoate was found to be effective to sanitize the newborn biofilms, while the matured biofilms were pretty resistant. A synergistic inhibitory effect against B. cereus biofilms was found when ethyl p-hydroxybenzoate and EDTA（or ethyl and methyl p-hydroxybenzoate） were used simultaneously.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2016年第2期130-135,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金项目(31071563)
广州市科技计划项目(201509010005)
广州市科信局-科技惠民专项(2014Y2-00187)
