期刊文献+

副溶血弧菌在玻璃器皿上的粘附及去除

The Remaining Vibrio parahaemolyticus on Glassware and Removal Technology
下载PDF
导出
摘要 [目的]研究副溶血性弧菌在玻璃器皿上的粘附及去除技术。[方法]以载玻片模拟厨房中的玻璃类和陶瓷类厨具,选用酒精、醋酸及乳酸链球菌素作为抑菌剂对人工污染粘附到载玻片上的副溶血性弧菌进行处理,通过观察副溶血性弧菌在载玻片上的存活数和去除率考察3种抑菌剂及其协同抑菌作用。[结果]载玻片上粘附的副溶血性弧菌的活菌数经生理盐水和不同浓度的酒精、醋酸和乳酸菌链球菌素作用后均有一定程度的降低,抑菌剂组残留的活菌数(残留率)明显低于生理盐水对照组,各抑菌组的抑菌能力均随着抑菌剂浓度的增加而增强。协同抑菌试验结果表明,p H 4.0、35%酒精、1.0 g/L乳酸链球菌素的组合能有效抑制副溶血性弧菌在玻片上的粘附,具有良好的协同效应。[结论]副溶血性弧菌在玻璃器皿上有一定的粘附力,但酒精、醋酸和乳酸菌链球菌素具有较好的除菌效果。 [ Objective] To study the adhesion and degerming of Vibrio parahaemolyticus on glassware. [ Method] The effects of three naturaledible components including acetic acid, alcohol and Nisin on the survival rate of Vibrio parahaemolyticus on glassware were explored throughsingle factor and orthogonal array experiments. [ Result] It was found that bacterial population on glassware was reduced when Vibrio parahae-molyticus ceils were treated with acetic acid, alcohol and Nisin, and the residual rate is lower than the normal saline control group obviously.The orthogonal array optimization showed that the combined treatment of acetic acid, alcohol and Nisin could result in a synergistic inhibitoryeffect on Vibrio parahaemolyticus. Vibrio parahaemolyticus could be effectively inhibited after treatment with acetic acid solution( pH 4.0) con-taining 35% alcohol and 1.0 g/L Nisin. [ Conclusion] These results suggest that Vibrio parahaemolyticus can adhere to the glassware, and thecombined use of acetic acid, alcohol and Nisin can offer a compound antibacterial agent for reducing the risk of Vibrio paraaelyticus infec-tion during seafood consumption.
出处 《安徽农业科学》 CAS 2014年第36期13015-13017,共3页 Journal of Anhui Agricultural Sciences
基金 国家自然科学基金项目(31271945) 江苏省自然科学基金项目(BK2011448)
关键词 副溶血弧菌 粘附 除菌 Vibrio parahaemolyticus Adhesion Degerming
  • 相关文献

参考文献11

  • 1SU Y C,LIU C C.Vibrio parahaemolyticus:A concern of seafood safety[J].Food Microbiology,2007,24(6):549-558.
  • 2YANG Z Q,JIAO X A,ZHOU X H,et al.Isolation and molecular characterization of Vibrio parahaemolyticus from fresh,low-temperature preserved,dried,and salted seafood products in twocoastal areas of eastern China[J].International Journal of Food Microbiology,2008,125(3):279-285.
  • 3MORETRO T,DAESCHEL M A.Wine is bactericidal to food-borne pathogens[J].Food Science,2004,69(9):251-257.
  • 4葛新,刘丽英,刘海玲,吴胜吉.食醋对肠道杆菌抑菌作用的观察[J].实用预防医学,2005,12(1):181-182. 被引量:7
  • 5CARRATURO A,RAIETA K,OTTAVIANI D,et al.Inhibition of Vibrio parahaemolyticus by a bacteriocin-like inhibitory substance(BLIS)produced by Vibrio mediterranei[J].Journal of Applied Microbiology,2006(101):234-241.
  • 6DELVES B J.Nisin and its uses as a food preservative[J].Food Technol,1999,44(3):100-l17.
  • 7庞瑞霞,宗楠.Nisin及其在食品工业中的应用[J].食品研究与开发,2011,32(9):218-220. 被引量:11
  • 8吕淑霞,白泽朴,代义,冯江波,黄益.乳酸链球菌素(Nisin)抑菌作用及其抑菌机理的研究[J].中国酿造,2008,27(5):87-91. 被引量:80
  • 9中华人民共和国卫生部,中国国家标准化管理委员会发布,GB2760-2007,食品添加剂使用卫生标准[S].北京:中国标准出版社,2008.
  • 10LIU C C,CHEN R Y,SU Y C.Bactericidal effects of wine on Vibrio parahaemolyticus in oysters[J].Journal of Food Protection,2006,69(8):1823-1828.

二级参考文献19

  • 1李增利.Nisin抗菌作用机制及抑菌效力[J].食品科技,2004,29(10):59-62. 被引量:28
  • 2陈秀珠,何松,龙力红,还连栋,薛禹谷.乳链菌肽高产菌株AL2的发酵条件研究[J].微生物学通报,1995,22(4):215-218. 被引量:44
  • 3韩淑琴,杨洋,黄涛,聂静然,史德芳.仙人掌提取物的抑菌机理[J].食品科技,2007,32(3):130-134. 被引量:33
  • 4Nastasi A, Mammina C, Villafrate MR, et al. Multiple typing of Salmonella typhimurium isolates: an epidemiological study. Microbiologica[J]. 1988,11 (3): 173- 176.
  • 5马绪荣,苏德模.药品微生物检验手册[M].北京:科学出版社,2001.215
  • 6MJ 小佩尔扎,RD 里德,ECS 詹室.微生物学[M].北京:科学出版社,1987:359-361
  • 7DELVES B J. Nisin and its uses as a food preservative [J]. Food Technol, 1999,44(3) : 100-117.
  • 8DODD H M, HAO Z. Improved medium for lactic streptococcus and their bacteriophages [J]. Appl Environ Microbiol, 1992, 8 (11) : 3683-3693.
  • 9ENGELKE G, GUTOWSKI E Z, HAMME I M, et al. Biosynthesis of the lantibiotic Nisin: genomic organization and membrane localization of the NisB protein [J]. Appl Environ Microbiol, 1992, 58 (11) : 3730-3743.
  • 10DAOUDI L, TURCOTTE C, LACROIX C, et al. Production and characterization of anti-Nisin Z monoclonal antibodies: suitability for distinguishing active from inactive forms through a competitive enzyme immunoassay [J]. Appl Microbiol Biotechnol, 2001, 56:114-119.

共引文献111

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部