肉桂醛与5种栅栏因子复配对大肠杆菌的抑制作用

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。

Combined Effects of Cinnamaldehyde and Five Hurdle Factors Against Escherichia coli

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.