以7种食源性致病菌作为供试菌株,利用牛津杯法评估紫甘蓝提取物的抑菌效果,测定紫甘蓝提取物的最低抑制浓度(MIC),并分析其热稳定性,最后利用透视电镜试验揭示紫甘蓝提取物的抑菌机理.结果表明:紫甘蓝提取物对7种食源性致病菌具有较好的抑菌效果,其中对大肠杆菌和沙门氏菌的抑菌效果最好(MIC=0.2%),对蜡样芽孢杆菌和阪崎克罗诺杆菌的抑菌效果较差(MIC=0.4%).紫甘蓝提取产物在60℃以下的杀菌效果较好,90℃,20 min下紫甘蓝提取物抑菌作用全部失活.紫甘蓝提取物是通过较低的pH值和破坏菌株的细胞形态和细胞膜通透性发挥抑菌作用.%Seven foodborne pathogenic bacteria were chosen as the tested strains . The oxford cup method was used to evaluate the antibacterial activity of the purple cabbage extract. The minimum inhibitory concentration (MIC) of of purple cabbage extract to tested strains were calculated. The thermal stability of purple cabbage ex-tract was analyzed. Finally,bacteriostatic mechanism of purple cabbage extract was revealed using perspective electron microscopy(SEM). The results showed that purple cabbage extract had a good bacteriostatic effect to 7 foodborne pathogenic bacteria. The bacteriostatic effects of purple cabbage extract to Escherichia coli and Salmonella were best(MIC=0.2%),meanwhile, the bacteriostatic effects of purple cabbage extract to Bacillus cereus and Cronobacter sakazakii were worst (MIC=0.4%). The bacteriostatic effect of purple cabbage extract was favourable under less than 60℃,which was inactivated thoroughly with the treatment of 90 ℃,20 min. Purple cabbage extract played a bacteriostatic role through lower pH and damaging cell morphology and cell membrane permeability.
展开▼
