麝香草酚对食品常见污染菌的抑菌作用

食品科学 ›› 2013, Vol. 34 ›› Issue (3): 115-118.

麝香草酚对食品常见污染菌的抑菌作用

王娣

安徽省蚌埠学院

收稿日期:2011-12-04 修回日期:2012-12-19 出版日期:2013-02-15 发布日期:2017-12-29
通讯作者: 王娣 E-mail:wangdibbxy@126.com
基金资助:
安徽省高校优秀青年人才基金项目

Study on Antimicrobial Activity to Foodborne Pathogens Bacteria of Thymol

Received:2011-12-04 Revised:2012-12-19 Online:2013-02-15 Published:2017-12-29

摘要/Abstract

摘要： 为阐明麝香草酚的抑菌作用，采用滤纸片法、牛津杯法和扩散法（打孔法）等体外抑菌试验对食品中常见的10种污染菌进行抑菌作用研究，并测定了麝香草酚对金黄色葡萄球菌、枯草芽孢杆菌、大肠杆菌、变形杆菌、保加利亚乳杆菌、嗜热乳酸链球菌、异常汉逊氏酵母、酿酒酵母、黑曲霉、黄曲霉的最低抑菌浓度。实验结果表明，麝香草酚抑菌谱广，对食品中常见污染菌有一定抑制作用，其中对细菌的抑菌效果最好。麝香草酚对金黄色葡萄球菌、枯草芽孢杆菌、大肠杆菌的最低抑菌浓度分别为10μg/mL、20μg/mL和20μg/mL。

Abstract: The antimicrobial activity to foodborne pathogens bacteria of Thymol was studied by means of filter paper disks,the method of Oxferd-cup tests and diffused tests. The test obtained the minimum inhibition concentrations of Thymol to the 10 kinds of foodborne pathogens bacteria,that is, Proteus Vulgaris, Lactobacillus bulgaricus, Streptococus thermophilus, Hansenula Anomala, Saccharmuces cerevisiae, Aspergillus Niger and Aspergillus flavus. The result showed that Thymol had obvious antimicrobial activity to those foodborne pathogens bacteria and the bacteristatic spectrum was wide.The minimum inhibition concentrations of Thymol to Staphylococcus aureus, Bacillus Subtilis，Escherichia Coli were 10,20 and 20μg/mL.

王娣. 麝香草酚对食品常见污染菌的抑菌作用[J]. 食品科学, 2013, 34(3): 115-118.

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