大蒜汁对耐甲氧西林金黄色葡萄球菌食品分离菌株的生长和生物被膜形成的影响

研究紫皮蒜和白皮蒜汁对耐甲氧西林金黄色葡萄球菌(MRSA)的生长和生物被膜形成的影响。以紫皮蒜和白皮蒜为原料制备大蒜汁;采用平板抑菌实验研究两种大蒜汁对7株MRSA食品分离菌株的抑菌效果;同时采用96孔板法研究两种大蒜汁对MRSA细菌生物被膜形成影响。结果表明:白皮蒜与紫皮蒜汁对于7株MRSA食品分离菌株均具有明显抑菌效果,抑菌圈大于19 mm,紫皮蒜汁效果优于白皮蒜汁,紫皮蒜汁的最低抑菌浓度为6.25 mL/L,白皮蒜汁的最低抑菌浓度为12.5 mL/L;两种大蒜汁在不同亚抑菌浓度下对MRSA的生物被膜形成均具有明显抑制作用。本研究结果为MRSA菌株的消除和防控措施提供参考。

Antibacterial activity of garlic juices against Methicillin-resistant Staphylococcus aureus(MRSA)and its effects on biofilm formation

The antibacterial activity of white garlic juices and purple garlic juices against seven Methicillin resistant Staphylococcus aureus (MRSA)and its effects on bacteria biofilm formation were explored in this study. White garlic and purple garlic were taken as material to prepare garlic juices. The antibacterial tests of white garlic juices and purple garlic juices were examined on tryptic soy agar plate. The bacteria biofilm formations were tested by 96-micro-well plate method.The results showed the growths of 7 MRSA strains were inhibited distinctly by white garlic juicesor purple garlic juices on TSA plates.The inhibition zone was greater than 19 mm. And the effect of purple garlic juices was much better than white garlic juices. The minimum inhibitory concentration for purple garlic juices was 6.25 mL/L, and for white garlic juices was 12.5 mL/L.The 96-micro-well plate methods for biofilm formation tests showed that both of two types of garlic juices had obvious inhibition to MRSA's biofilm formation. Our results would provide some new thoughts for killing methicillin-resistant Staphylococcus aureus.