食品科学2017，Vol.38Issue(7)：6-10,5.DOI:10.7506/spkx1002-6630-201707002
4种防腐剂对副溶血弧菌生物膜形成的抑制作用
Inhibitory Effects of Four Kinds of Food Preservatives on Biofilm Formation by Vibrio parahaemolyticus
摘要
Abstract
In this study,we analyzed the minimum inhibitory concentrations (MICs) of four kinds of food preservatives (chitosan,potassium sorbate,sodium dehydroacetate and ε-polylysine) for Vibro parahaemolyticus,and we then investigated their inhibitory effects on biofilm formation by V.parahaemolyticus.The crystal violet straining method was conducted to determine the amount of biofilm,and XTT reduction assay and phenol-sufuric acid method were used to detect the changes of metabolic activities and extracellular polysaccharide of biofilm,respectively.The results showed that the MIC of chitosan was the lowest,which was 1.25 mg/mL.At both MIC and sub-MIC,these four food preservatives could not only demonstrate a remarkable inhibitory effect on biofilm formation by V.parahaemolyticus,but also reduce the metabolic activity and the secretion of extracellular polysaccharides of cells in biofilms.Among these preservatives,the inhibitory effect of chitosan was the strongest.关键词
副溶血弧菌/生物膜/防腐剂/抑制Key words
Vibrio parahaemolyticus/biofilm/food preservatives/inhibition分类
轻工纺织引用本文复制引用
雷欢,谢婷,魏宇清,刘欢,钟青萍..4种防腐剂对副溶血弧菌生物膜形成的抑制作用[J].食品科学,2017,38(7):6-10,5.基金项目
国家自然科学基金面上项目(31271956) （31271956）
