大蒜乙醇提取物对几种腐败菌的抑制作用

以肴肉中3株特定腐败菌屎肠球菌（Enterococcus faecium）、中间耶尔森菌（Yersinia intermedia）和清酒乳杆菌（Lactobacillus sakei）为受试菌，采用大蒜提取物与茶多酚的复合物为抑制剂，研究其对三株腐败菌的抑制机制。结果表明，以0.84 mg/mL的复合物处理即可破坏3株菌的细胞超微结构，从而使处理10 h后的3株菌电导率显著增加，均大于14 ms/cm；使处理2 h后的三株菌PI染色率均显著提高，分别为36.34%（对照为0.42%）、99.64%（对照为3.72%）和92.95%（对照为28.67%）；并可使三株菌的细胞膜上硬脂酸含量及胞内苹果酸含量显著变化，但仅使屎肠球菌胞内蛋白合成发生改变。研究表明，大蒜提取物与茶多酚复合物通过破坏三株腐败菌的细胞膜和DNA结构，进而改变其胞内外的正常代谢，最终导致腐败菌的抑制或死亡。大蒜提取物-茶多酚复合物的抑菌机制尚需深入研究。

Antibacterial Mechanism of Garlic Extract Against Specific Spoilage Organisms

The antibacterial mechanism of garlic extract-tea polyphones complex against 3 strains of specific spoilage organisms (SSOs) -Enterococcus faecium, Yersinia intermedia and Lactobacillus sake in meat was studied. The results showed that the complex destroyed SSOs cell ultra-structure at a concentration of 0.84 mg/mLand the conductivities of three strains were more than 14 ms/cm which significantly increased than controls after treating 10h. PI dyeing rates of the three strains raised obviously, being of 36.34% (control 0.42%), 99.64% (control 3.72%) and 92.95% (control 28.67%) , respectively, after 2 h complex treatment. The contents of stearic acid in the cytomembrane and intracellular malic acid were also changed much. For the intracellular protein synthesis, only Enterococcus faecium was changed. This research showed that, the garlic extract-tea polyphones complex could destroy the cell membrane and DNA structure of the strains of SSOs, thus changed the normal metabolisms of the intra- and extra-cellular, and eventually leaded to the spoilage bacteria inhibition or death. The inhibition mechanism of garlic extract-tea polyphones complex still needs further study.