食品添加剂对食源性金黄色葡萄球菌生物被膜的影响.PDF

154 2012, Vol. 33, No. 17 食品科学 ※生物工程 谢丽斯，张文艳，许佳晶，刘彦兰，黄宝威，张宏梅 * (广东工业大学轻工化工学院，广东 广州 510006) ：从腐败食品分离筛选金黄色葡萄球菌，研究食品添加剂对金黄色葡萄球菌生物被膜的影响。按国标方法 鉴定金黄色葡萄球菌。在不同质量浓度的防腐剂和乳化剂作用的情况下，用 96 孔板法检测金黄色葡萄球菌生物被 膜形成情况。结果表明：在添加低质量浓度防腐剂山梨酸钾和苯甲酸钠后，金黄色葡萄球菌成膜能力受抑制，当 两者质量浓度均≥ 0.4g/L 时无成膜作用，且山梨酸钾抑制成膜趋势比苯甲酸钠明显；添加单甘酯后，质量浓度3g/L 成膜率最低，而双甘酯质量浓度 4g/L 成膜率最低，两者比较，在质量浓度 2 ～4g/L 范围内单甘酯抑制成膜比双甘 酯好；对于蔗糖酯类乳化剂，在质量浓度 0.3～4g/L 范围 SE7 和 SE13 都显现抑制成膜作用，而 SE11 整体出现成膜 率下降趋势；非离子型表面活性剂吐温 -80 、Span-60 对金黄色葡萄球菌成膜影响不同，与两者自身亲水亲油性相 关。因此，这几类食品添加剂对金黄色葡萄球菌生物被膜具有一定抑制作用。 ：金黄色葡萄球菌；食品添加剂；生物被膜 Effects of Some Food Additives on Biofilm Formation of Food-Borne Staphylococcus aureus XIE Li-si ，ZHANG Wen-yan ，XU Jia-jing ，LIU Yan-lan ，HUANG Bao-wei ，ZHANG Hong-mei* (School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, China) Abstract：To investigate the effect of food additives on biofilm formation (BF), Staphylococcus aureus (S.aureus) from spoiled food were isolated and identified. BF of this strain was tested in 96-well microplates in the presence of food additives. The results showed that BF of the strains was inhibited by low concentrations of preservatives (potassium sorbate and sodium benzoate). No biofilm was formed when the concentration of anticorrosive reached 0.4 g/L or higher. The BF inhibiting capacity of potassium sorbate was much greater than that of sodium benzoate. Generally, glycol mannate sulfate had greater BF inhibiting action than diacylglycerol at concentrations of 2—4g/L. Glycol mannate sulfate and diacylglycerol had maximum BF inhibiting capacity at concentrations of 3 g/L and 4 g/L, respectively. For sucrose ester emulsifier, SE7 and SE 13 inhibited BF at concentratio