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肉桂醛与5种栅栏因子复配对大肠杆菌的抑制作用
引用本文:裴瑞松,周峰,籍保平,徐静,田芳,李继海. 肉桂醛与5种栅栏因子复配对大肠杆菌的抑制作用[J]. 食品与发酵工业, 2007, 33(11): 35-38
作者姓名:裴瑞松  周峰  籍保平  徐静  田芳  李继海
作者单位:1. 中国农业大学食品科学与营养工程学院,北京,100083
2. 北华大学林学院,吉林,吉林市,132013
摘    要:采用肉汤稀释法研究肉桂醛与5种栅栏因子(乳酸、乙酸、柠檬酸、NaCl和EDTA-二钠)对大肠杆菌的抗菌活性,以确定它们的最小抑菌浓度(MIC);采用棋盘稀释法结合2种复配结果判定方法判定它们之间的复配效果。结果表明,肉桂醛、NaCl、乙酸、乳酸和柠檬酸的MIC分别为400mg/L、8%、0.20%、0.20%和0.40%;肉桂醛和栅栏因子间表现出较好的协同作用,通过复配可以使肉桂醛的MIC从400mg/L降至100mg/L。

关 键 词:肉桂醛  大肠杆菌  复配  协同作用
收稿时间:2007-07-05
修稿时间:2007-09-11

Combined Effects of Cinnamaldehyde and Five Hurdle Factors Against Escherichia coli
Pei Ruisong,Zhou Feng,Ji Baoping,Xu Jing,Tian Fang,Li Jihai. Combined Effects of Cinnamaldehyde and Five Hurdle Factors Against Escherichia coli[J]. Food and Fermentation Industries, 2007, 33(11): 35-38
Authors:Pei Ruisong  Zhou Feng  Ji Baoping  Xu Jing  Tian Fang  Li Jihai
Abstract:We investigated the in vitro antimicrobial activity of cinnamaldehyde and five hurdle factors (lactic acid,acetic acid,citric acid,NaCl,disodium ethylenediamine tetraacetic acid) against E.coli.Com- bined tests were performed using the chequerboard microdilution method,and the results were estimated though two different determination methods.The results showed the Minimal Inhibitory Concentration of each factor was 400 mg/L,8%,0.20%,0.20% and 0.40% respectively;obvious synergistic effects were shown between cinnamaldehyde and other factors;the effective concentration of cinnamaldehyde could be re- duced from 400 mg/L to 100 mg/L due to synergistic effect.
Keywords:cinnamaldehyde   Escherichia coli   combination   synergistic effect
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