| 乳酸钠对铜绿假单胞菌生长的影响 |
| |
| 引用本文： | 熊成,董庆利,姚远. 乳酸钠对铜绿假单胞菌生长的影响[J]. 食品科学, 2012, 33(13): 144-147. DOI: 10.7506/spkx1002-6630-201213030 |
| |
| 作者姓名： | 熊成 董庆利 姚远 |
| |
| 作者单位： | 上海理工大学医疗器械与食品学院 |
| |
| 基金项目： | 国家自然科学基金项目(308008640);上海市研究生创新基金项目(JWCXSL1002) |
| |
| 摘 要： | 为探讨乳酸钠对铜绿假单胞菌(Pseudomonas aeruginosa)的特定抑制作用，揭示乳酸钠质量浓度与介质pH值水平影响乳酸钠抑菌效果的规律，以营养肉汤培养基为介质，按照乳酸钠质量浓度(0、0.2、0.5、1.0、1.5、2.0g/100mL)单因素试验及乳酸质量浓度与介质pH值(4.0～6.2)的两因素交互试验设计，25℃恒温培养。结果表明：在适当的pH值范围内，乳酸钠(NaL)表现出良好的抑菌效果：当介质pH值小于NaL质量浓度的抑菌临界pH值时，NaL抑菌效果与其质量浓度成正比，介质pH4.8，抑菌效果2.0g/100mL NaL＞1.0g/100mL NaL＞0.5g/100mL NaL。NaL质量浓度一定，其抑菌效果与介质pH值成反比。
|
| 关 键 词： | 防腐剂 铜绿假单胞菌 乳酸钠 pH值 |
Effect of Sodium Lactate on the Growth of Pseudomonas aeruginosa |
| |
| XIONG Cheng,DONG Qing-li,YAO Yuan. Effect of Sodium Lactate on the Growth of Pseudomonas aeruginosa[J]. Food Science, 2012, 33(13): 144-147. DOI: 10.7506/spkx1002-6630-201213030 |
| |
| Authors: | XIONG Cheng DONG Qing-li YAO Yuan |
| |
| Affiliation: | (School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China) |
| |
| Abstract: | Nutrient broth media containing different concentrations of sodium lactate(0,0.2,0.5,1.0,1.5 g/100 mL and 2.0 g/100 mL;consequent pH 4.0-6.2) were used to culture Pseudomonas aeruginosa constantly at 25 ℃ to examine the inhibitory effect of sodium lactate on bacterial growth.In the proper pH range,sodium lactate showed outstanding antibacterial activity.At a medium pH level lower than the critical inhibitory pH,the antibacterial effect of sodium lactate was directly proportional to the corresponding concentration.At a medium pH of 4.8,sodium lactate exhibited the highest antibacterial activity at 2.0 g/100 mL,followed by 1.0 g/100 mL;the antibacterial activity was the weakest at 0.5 g/100 mL.At a constant sodium lactate concentration,the antibacterial activity was inversely proportional to medium pH. |
| |
| Keywords: | preservative Pseudomonas aeruginosa sodium lactate pH |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
|
