麝香草酚对食品常见污染菌的抑菌作用.pdf

※基础研究 食品科学 2013, Vol.34, No.03 119 麝香草酚对食品常见污染菌的抑菌作用 王 娣，许 晖，钱时权，曹珂珂，任茂生，田长城 (蚌埠学院生物与食品工程系，安徽 蚌埠 233030) 摘 要：为阐明麝香草酚的抑菌作用，采用滤纸片法、牛津杯法和扩散法(打孔法)等体外抑菌实验对食品中常见的 10种污染菌进行抑菌作用研究，并测定麝香草酚对金黄色葡萄球菌、枯草芽孢杆菌、大肠杆菌、变形杆菌、保加利 亚乳杆菌、嗜热乳酸链球菌、异常汉逊氏酵母、酿酒酵母、黑曲霉、黄曲霉的最低抑菌质量浓度。结果表明：麝香 草酚抑菌谱广，对食品中常见污染菌有一定抑制作用，其中对细菌的抑菌效果最好。麝香草酚对金黄色葡萄球菌、 枯草芽孢杆菌、大肠杆菌的最低抑菌质量浓度分别为10 、20 、20μg/mL 。 关键词：麝香草酚；抑菌作用；滤纸片法；牛津杯法；扩散法 Antimicrobial Activity of Thymol against Foodborne Pathogenic Bacteria WANG Di ，XU Hui ，QIAN Shi-quan ，CAO Ke-ke ，REN Mao-sheng，TIAN Chang-cheng (Department of Biology and Food-Engineering, Bengbu College, Bengbu 233030, China) Abstract ：The antimicrobial activity of thymol against foodborne pathogenic bacteria was studied by filter paper disks, Oxferd-cup test and diffusion test. The minimum inhibitory concentrations of thymol against 10 kinds of foodborne pathogenic bacteria such as Proteus vulgaris , Lactobacillus bulgaricus , Streptococus thermophilus, Hansenula Anomala , Saccharmuces cerevisiae, Aspergillus niger and Aspergillus flavus were determined. The results showed that thymol had obvious antimicrobial activity against these foodborne pathogenic bacteria in wide-spectrum manner. The minimum inhibitory concentrations of thymol against Staphylococcus aureus, Bacillus subtilis, and Escherichia coli were 10, 20 μg/mL and 20 μg/mL, respectively. Key words ：thymol ；antimicrobial activity ；filter paper disk ；Oxferd-cup test ；diffusion test 中图分类号：TS202.3 文献标志码：A 文章编号：1002-6630(20 13)03-0 119-04