期刊论文

Wang, Hongxun(wanghongxunhust@163.com)

中文

食品科学

1002-6630

2019

40

1

278-285

10.7506/spkx1002-6630-20180613-226

湖北省技术创新重大项目（2017ABA136）；

本校为第一机构

以冷鲜鸭肉中优势腐败菌假单胞菌、气单胞菌、热杀索丝菌和具有致腐能力的病原微生物沙门氏菌为研究对象,采用抑菌圈直径、液体生长曲线和最小抑菌浓度评价曲酸的抑菌作用,分析曲酸对细胞膜和菌株胞内物质的影响,探索曲酸的抑菌机理。结果表明:曲酸对4株菌株均具有良好的抑制作用,其中热杀索丝菌对曲酸处理敏感,最小抑菌质量浓度为0.5 mg/mL,液体体系下低质量浓度曲酸溶液处理即能完全抑制其生长;随着曲酸质量浓度增加,沙门氏菌、假单胞菌和气单胞菌的抑菌圈直径增加,对假单胞菌和气单胞菌的抑制尤为明显,其抑菌圈直径增加1倍以上;2.0 mg/mL曲酸处理在液体体系中能完全抑制上述3株菌株的生长。曲...

The bacteriostatic effects of kojic acid against the dominant spoilage bacteria Pseudomonas sp., Aeromonas sp. and Brochothrix thermosphacta and the pathogenic bacterium Salmonella sp. in chilled duck meat were studied by determining the diameter of inhibition zone, growth curves in LB liquid medium and minimal inhibitory concentration(MIC). The underlying mechanism was explored by analyzing the effect of kojic acid on the cell membrane and intracellular substances. The results showed that kojic acid had good bacteriostatic properties against all four strains. Brochothrix thermosphacta was sen...