食品科学 ›› 2013, Vol. 34 ›› Issue (21): 177-182.doi: 10.7506/spkx1002-6630-201321037

• 生物工程 • 上一篇    下一篇

阿魏酸对酒类酒球菌生长作用机理的研究

吕 珍,杨 芮,李 凯,朱成龙,刘树文   

  1. 1.西北农林科技大学葡萄酒学院,陕西 杨凌 712100;2.陕西省葡萄与葡萄酒工程技术研究中心,陕西 杨凌 712100
  • 收稿日期:2012-11-12 修回日期:2013-09-23 出版日期:2013-11-15 发布日期:2013-10-28
  • 通讯作者: 刘树文 E-mail:liushuwen@nwsuaf.edu.cn
  • 基金资助:

    国家“十二五”科技支撑计划“优质果酒加工关键技术研究及产业化示范”(2012BAD31B07);中央高校基本科研业务费专项资金资助项目;国家现代农业产业技术体系建设专项(nycytx-30-ch-03)

Mechanism Underlying the Effect of Ferulic Acid on the Growth of Oenococcus oeni

LÜ Zhen,YANG Rui,LI Kai,ZHU Cheng-long,LIU Shu-wen   

  1. 1. College of Enology, Northwest A&F University, Yangling 712100, China;
    2. Shaanxi Engineering Research Center for Viti-viniculture, Yangling 712100, China
  • Received:2012-11-12 Revised:2013-09-23 Online:2013-11-15 Published:2013-10-28

摘要:

以酒类酒球菌质膜蛋白含量和H+-ATPase活性为研究指标,探索阿魏酸对酒类酒球菌生长的作用机理。结果表明:阿魏酸能够通过破坏酒类酒球菌细胞膜结构抑制生长,主要表现在质膜蛋白含量的升高和H+-ATPase活性的降低。50mg/L阿魏酸能够强烈抑制酒类酒球菌的生长,并且随阿魏酸含量的增加抑制作用逐渐增强。不同菌株受到阿魏酸的抑制程度有所不同,在选择的3株供试菌株中,O. oeni HB-2b受到的抑制作用最弱,O. oeni SD-2a和O. oeni SD-2gf的抑制程度相对较强。

关键词: 阿魏酸, 酒类酒球菌, 抑制, 质膜蛋白, H+-ATPase

Abstract:

The study aimed to explore the mechanism behind the effect of ferulic acid on the growth of Oenococcus oeni
through determining plasma membrane protein content and H+-ATPase activity. The results showed that ferulic acid was
able to inhibit microbial growth by destroying the cell membrane structure of Oenococcus oeni, especially elevating plasma
membrane protein content and reducing H+-ATPase activity. Ferulic acid at 50 mg/L strongly suppressed the growth of
Oenococcus oeni in a dose-dependent manner. Different strains made varying responses to different levels of ferulic acid.
The inhibition effect of ferulic acid on the three strains tested decreased in the following order: O. oeni SD-2a > O. oeni
SD-2gf > O. oeni HB-2b.

Key words: ferulic acid, Oenococcus oeni, inhibition, plasma membrane protein, H+-ATPase

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