香辛料抑菌研究

Spice Antibacterial Research

微生物可引起病原体和食物中毒,导致人体患传染病,威胁着全世界人类健康。目前,化学防腐剂用于延长食品保质期,提高食品安全性和抑制一些致病微生物,但因微生物抗性而极大地减弱。因此,寻找可以克服耐药性的新型抗菌药物是当前的重要任务。丁香、生姜和大蒜等香料对枯草芽孢杆菌和荧光假单胞菌等食品腐败菌,金黄色葡萄球菌和副溶血性弧菌等病原体,以及黄曲霉菌,具有显著的抗菌和抗真菌活性等有害真菌均有一定的抑制作用。因此,香料在抑菌中有很大的潜力。

Microorganisms cause pathogens and food poisoning,leading to infectious diseases and threaten human health worldwide.At present,chemical preservatives are used to prolong the shelf life of foods,improve food safety and inhibit some pathogenic microorganisms,but are greatly weakened by microbial resistance..Therefore,new antimicrobial agents that can overcome this resistance need to be discovered.Many spices such as clove,ginger,and garlic have significant antibacterial and antibacterial effects against food spoilage bacteria such as Bacillus subtilis and Pseudomonas fluorescens,pathogens such as Staphylococcus aureus and Vibrio parahaemolyticus,and harmful fungi such as Aspergillus flavus.Fungal activity.Therefore,spices have great potential in bacteriostatic action.