三种食品添加剂抑制菌体生物被膜形成

为探索有效手段清除生物被膜,作者采用二倍稀释法研究茶多酚、柠檬醛、肉桂醛对金黄色葡萄球菌、沙门氏菌以及大肠杆菌的最小抑菌浓度。并在亚致死浓度下,利用微孔板法研究此3种天然产物抑制3种细菌及其混合菌的生物被膜形成以及群体感应信号分子AI-2的情况。结果表明,在亚抑菌浓度下,茶多酚对金黄色葡萄球菌生物被膜抑制效果最好,肉桂醛对大肠杆菌和沙门氏菌的生物被膜抑制效果最好,而柠檬醛对所有细菌及其混合菌AI-2活力都具有抑制效果。

Inhibiting Effect of Three Nature Products on Biofilm Formation

To find an effective way to eliminate biofilm,we researched the minimum inhibitory concentration(MIC) of teapolyphenols citral and cinnamaldehyde against Staphylococcus aureus, Salmonella enteritidis and Escherichia coli were determined by dilution method. Also,the effect of the three nature products on biofilm formation and AI-2 activity of Staphylococcus aureus, Salmonella enteritidis,E.coli and the mixed biofilm of all these three isolates were tested by microtiter-plate method at the subinhibitory concentration.The results indicated that teapolyphenols was the most effective product to inhibit the biofilm formation of Staphylococcus aureus and cinnamaldehyde had the most effective on the biofilm formation of E.coli and Salmonella at the subMIC,. Besides,citral could inhibit the AI-2 activity of all isolates.