食品与发酵工业2025，Vol.51Issue(17)：56-63,8.DOI:10.13995/j.cnki.11-1802/ts.041288
山梨酸钾与天然化合物联用对金黄色葡萄球菌抑制作用研究
Study on the inhibition of potassium sorbate combined with natural compounds towards Staphylococcus aureus
摘要
Abstract
Staphylococcus aureus is a common foodborne pathogen that poses a serious threat to human health and the development of the food industry.However,since S.aureus became resistant to antibiotics for the abuse of antibiotics,it is difficult to curb the growth of S.aureus by one specific antibiotic.Potassium sorbate is,as a safe food preservative all over the world,often applied in the preservation of fruits and vegetables,meat products,aquatic products,etc.The natural products tea polyphenols and berberine have broad-spectrum anti-bacterial activity and can inhibit common foodborne pathogens.This study investigated the inhibitory effect of potassium sorbate in combi-nation with tea polyphenols or berberine against S.aureus.Firstly,the minimum inhibitory concentrations of potassium sorbate,tea poly-phenols and berberine against S.aureus were determined as 2,0.125,and 2 mg/mL respectively by 2-fold dilution method.The fractional inhibitory concentration index(FICI)values of the combination of antimicrobial agents were determined by checkerboard assay.The com-bination of potassium sorbate and tea polyphenols showed a synergistic effect on the inhibition of S.aureus(FICI=0.375),and the com-bination of potassium sorbate and berberine displayed additive effect towards S.aureus(FICI=0.5625).Then the growth curve was deter-mined to study the growth of S.aureus treated with one or two combined antimicrobial agents.Furthermore,the sensitivity of S.aureus to the antibacterial agents was evaluated by the disc diffusion tests.This study showed that the inhibitory effect of potassium sorbate combined with tea polyphenols or berberine on S.aureus was higher than that of drugs used alone,the antibacterial effect of potassium sorbate togeth-er with berberine was stronger than that when combined with tea polyphenols,and the joint antibacterial effect was dose-dependent.This study provided a new strategy for the suppression of S.aureus and laid a theoretical foundation for the mechanism of employment of joint drugs on bacteria.关键词
金黄色葡萄球菌/山梨酸钾/茶多酚/小檗碱/联合抑菌Key words
Staphylococcus aureus/potassium sorbate/tea polyphenols/berberine/joint antimicrobial effect引用本文复制引用
殷晓雨,吴凤琴,彭琴,张倩,张廷瑶,汤梦婷,饶瑜,梁紫微..山梨酸钾与天然化合物联用对金黄色葡萄球菌抑制作用研究[J].食品与发酵工业,2025,51(17):56-63,8.基金项目
四川省自然科学基金青年基金项目(2023NSFSC1203) （2023NSFSC1203）
西华大学人才引进项目(Z241095) （Z241095）
