酿酒黄水对希瓦氏菌和假单胞菌抑菌机理的研究

Antibacterial mechanism of yellow water from liquor against Shewanella and Pseudomonas

希瓦氏菌与假单胞菌是鱼类的主要致腐菌。为探索酿酒黄水对鱼类的保鲜作用,测定了酿酒黄水对2种致腐菌的最低抑菌浓度(minimum inhibitory concentration, MIC),以及处理前后2种致腐菌的细胞膜完整性、通透性及碱性磷酸酶(alkline phosphatase, AKP)活性。研究结果显示,3.13%与1.56%体积分数的黄水可以明显抑制希瓦氏菌和假单胞菌的生长;MIC黄水处理后,两者的核酸合成量明显减少,细胞内及细胞膜间隙分别释放的紫外吸收物质与AKP活性明显上升,同时扫描电镜显示处理后菌体表面凹陷甚至破裂。酿酒黄水是具有潜力的鱼类保鲜剂,该研究可为鱼类加工贮藏过程中新型保鲜剂研发提供理论支持和技术指导。

Shewanella and Pseudomonas are the main reasons for the decay of aquatic fish. To explore the effect of yellow water from liquor(YWL) on decay in fish, the minimum inhibitory concentration(MIC) of YWL for these two strains, as well as their cell membrane integrity, permeability, and AKP enzyme activity before and after treatment, were determined. A concentration of 3.13% and 1.56% YWL significantly inhibited the growth of Shewanella and Pseudomonas fluorescens, respectively. The ability of these bacteria to synthesize nucleic acid was significantly reduced after treatment with yellow water at the MIC. The ultraviolet absorbing substances and AKP enzyme activity released from the cell and cell membrane space also significantly increased, and inspection with scanning electron microscopy showed that the surface of bacteria after treatment was sunken or even broken. Thus, YWL is a potential fish preservative. This study provides theoretical support and technical guidance for the research and development of new preservatives during fish processing and storage.