摘要
探讨乳酸亚铁、葡萄糖酸亚铁和柠檬酸亚铁对食品腐败菌的抑制作用。以金黄色葡萄球菌、大肠杆菌等7种细菌为供试菌,测定其抑菌圈直径、最低抑菌质量浓度(MIC)和最低杀菌质量浓度(MBC),并研究介质pH值对亚铁盐抑菌活性的影响。结果表明:14.00mg/mL的3种有机酸亚铁盐水溶液的抑菌圈直径均大于12mm,抑菌活性依次为:乳酸亚铁>柠檬酸亚铁>葡萄糖酸亚铁;最低抑菌质量浓度为3.75～10.00mg/mL,最低杀菌质量浓度为3.75～20.00mg/mL。在酸性介质条件下,3种亚铁盐的抑菌活性较好,且随着pH值的升高,抑菌活性逐渐减弱。
In order to explore the antibacterial effects of iron lactate, ferrous gluconate and ferrous citrate on food spoilage bacteria, the antimicrobial activity of the organic ferrites was examined in vitro against Staphylococcus aureus, Escherichia coli, Salmonella paratyphi, Bacillus subtilis, Bacillus cereus, Proteus vulgaris, and Pseudomonas aeruginosa in terms of inhibition zone diameter, MIC （minimum inhibitory concentration） and MBC （minimum bacterial concentration）. The results showed that the inhibition zone diameter of all the organic ferrites at 14.00 mg/mL was larger than 12 mm, and iron lactate had the best antibacterial activity followed by ferrous citrate and ferrous gluconate. The MIC and MBC of the organic ferrites were 3.75--10 mg/mL and 3.75--20.00 mg/mL, respectively. Under acidic conditions they had better antibacterial activity, which gradually reduced with increasing pH.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第15期131-135,共5页
Food Science
关键词
有机酸亚铁盐
食品腐败菌
抑菌活性
organic ferrite
food spoilage bacteria
antibacterial effect
