摘要
探讨12种防腐剂或消毒剂对绿芦笋主要致病菌欧氏杆菌的抑制效果。为确定各抑菌剂的最低抑制浓度(MIC),选出4种以MIC和1/2 MIC处理欧氏杆菌24 h后的菌涂抹芦笋伤口,结果表明:苯甲酸钠、双乙酸钠、脱氢乙酸钠、肉桂醛、H2O2、HMC和LMC能完全抑制欧氏杆菌生长,而山梨酸钾不能较好地抑制欧氏杆菌的生长。Na Cl O、对羟基苯甲酸乙酯钠和WSC能显著抑制其生长。苯甲酸钠、山梨酸钾、双乙酸钠、脱氢乙酸钠、肉桂醛、对羟基苯甲酸乙酯钠、H2O2、Na Cl O、WSC、HMC、LMC、CMC抑制欧氏杆菌的MIC值分别为10,20,1,3.2,0.075,0.5,0.04,0.5,2.5,2,2,20 mg/m L。用1.6 mg/m L脱氢乙酸钠处理的欧氏杆菌能侵染芦笋,而0.25 mg/m L对羟基苯甲酸乙酯钠、1.0 mg/m L HMC和1.25 mg/m L WSC处理的欧氏杆菌能破坏欧氏杆菌侵染能力。这3种物质在1/2的MIC浓度下虽不抑制欧氏杆菌生长,却破坏侵染能力,这可能是真正的抑菌原因。
In order to reduce rot of postharvest asparagus, the effect for inhibiting Erwinia carotovora from postharvest asparagus spear with twelve preservatives or disinfectants were studied. The minimum inhibitory concentration(MIC)of each antimicrobial agent was determined. Four antimicrobial agent were selected, and Erwinia carotovora were treated at MIC and 1/2 MIC concentration for 24 h, then asparagus spear wound were coated with the Erwinia carotovora for finding out the antibacterial mechanism. The results showed that Erwinia carotovora growth could be completely inhibited by sodium benzoate, sodium diacetate, dehydrogenation sodium acetate, cinnamic aldehyde, H2O2, HMC or LMC, and significantly inhibited by Na Cl O, sodium ethyl p-hydroxybenzoate and WSC, but not effectively inhibited by potassium sorbate. MIC of sodium benzoate, potassium sorbate, sodium diacetate, dehydrogenation sodium acetate, cinnamyl aldehyde, ethyl p-hydroxybenzoate,H2O2, Na Cl O, WSC, HMC, LMC, and CMC on Erwinia carotovora were 10, 20, 1, 3.2,0.075, 0.5, 0.04, 0.5, 2.5, 2, 2, 20 mg/m L respectively. Erwinia carotovora treated with 1.6 mg/m L dehydrogenation sodium acetate then inoculated asparagus spear wound was found having infection ability, but 0.25 mg/m L sodium ethyl p-hydroxybenzoate, 1.0 mg/m L HMC and 1.25 mg/m L WSC could disrupt the infection ability of Erwinia carotovora. Three preservatives with 1/2 MIC concentration did not completely inhibit Erwinia carotovora growth but destroyed its infection capability might be real antibacterial mechanism.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2016年第8期172-177,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
浙江省重大科技专项(Y3110204)
浙江省重中之重学科食品科学基金项目(JYTSP 20141011)
关键词
绿芦笋
抑菌剂
欧式杆菌
asparagus spear
antimicrobial agent
Erwinia carotovora