麝香草酚对食品常见污染菌的抑菌作用

Antimicrobial Activity of Thymol against Foodborne Pathogenic Bacteria

为阐明麝香草酚的抑菌作用,采用滤纸片法、牛津杯法和扩散法(打孔法)等体外抑菌实验对食品中常见的10种污染菌进行抑菌作用研究,并测定麝香草酚对金黄色葡萄球菌、枯草芽孢杆菌、大肠杆菌、变形杆菌、保加利亚乳杆菌、嗜热乳酸链球菌、异常汉逊氏酵母、酿酒酵母、黑曲霉、黄曲霉的最低抑菌质量浓度。结果表明:麝香草酚抑菌谱广,对食品中常见污染菌有一定抑制作用,其中对细菌的抑菌效果最好。麝香草酚对金黄色葡萄球菌、枯草芽孢杆菌、大肠杆菌的最低抑菌质量浓度分别为10、20、20μg/mL。

The antimicrobial activity of thymol against foodborne pathogenic bacteria was studied by filter paper disks, Oxferd-cup test and diffusion test. The minimum inhibitory concentrations of thymol against 10 kinds of foodborne pathogenic bacteria such as Proteus vulgaris, Lactobacillus bulgaricus, Streptococus thermophilus, Hansenula Anomala, Saccharmuces cerevisiae, Aspergillus niger and Aspergillus flavus were determined. The results showed that thymol had obvious antimicrobial activity against these foodborne pathogenic bacteria in wide-spectrum manner. The minimum inhibitory concentrations of thymol against Staphylococcus aureus, Bacillus subtilis, and Escherichia coli were 10, 20 μg/mL and 20μg/mL, respectively.