茶多酚对泥蚶中副溶血性弧菌的抑制效果

Effect of Tea Polyphenol to Vibrio parahaemolyticus in Tegillarca granosas

为了降低食用泥蚶引起的副溶血性弧菌食源性疾病的风险,研究了天然抑菌剂茶多酚对泥蚶中副溶血性弧菌的抑制作用并做出感官评价。副溶血性弧菌的定量采用三管最大可能值法(MPN法)。研究结果表明,茶多酚对副溶血性弧菌的最低抑制浓度(MIC)为0.5 g/L;带菌泥蚶经0.5 g/L的茶多酚处理后于0℃,5℃和10℃下贮藏60h,副溶血性弧菌数量分别下降了2.75 Log10 MPN/g,2.59 Log10 MPN/g和2.15 Log10 MPN/g,杀菌率均在99%以上。经感官评定小组评定,茶多酚浓度为0.5 g/L时,对泥蚶的色泽、气味、口感等感官特性不产生负面影响。茶多酚是一种理想的天然抑菌剂。

To reduce the risk of Vibrio parahaemolyticus （ V. p） infections associated with Tegillarca granosas consumption, the effect of tea polyphenols （TP） to V. p in both buffering peptone water （BPW） and Tegillarca granosas was researched in this study. 3 -tube most probable number method （MPN method） was used to measure the population of V. p in Tegillarca granosas. The results indicated that 0.5 g/L of TP was the minimum inhibitory concentration （MIC） against V. p. Populations of V. p in Tegillarca granosas treated with 0.5 g/L of TP and stored at 0℃ , 5℃ and 10℃ all decreased sharply by 2.75, 2.59 and 2. 15 Log10 MPN/g within 60 h respectively and 99% of V. p were killed. Sensory analysis indicated that tegillarca granosas treated with 0.5 g/L of TP can be accepted by consumers. These results indicated that TP have bactericidal effects against V. p and can be applied to Tegillar- ca granosas to reduce contamination of V. p.