阿魏酸对大肠杆菌和蜡状芽孢杆菌产组胺的影响

赵利利; 李志田; 李彬彬; 薛林林; 卢士玲; 樊庆鲁

doi:10.13386/j.issn1002-0306.2018.08.021

阿魏酸对大肠杆菌和蜡状芽孢杆菌产组胺的影响

Effect of ferulic acid on histamine-producting by Escherichia coli and Bacillus cereus

摘要

摘要: 以产组胺的大肠杆菌(E. coli)和蜡状芽孢杆菌(B. cereus)两株菌为研究对象,通过双倍琼脂稀释法,得出阿魏酸对其最低杀菌浓度(MBC)和最低抑菌浓度(MIC);并利用高效液相色谱法(HPLC)检测不同浓度的阿魏酸对两株菌株产组胺的影响,从而明确阿魏酸对其产组胺的抑制作用。结果表明:阿魏酸对供试菌株都具有较强的抑菌活性,且抑菌效果随着阿魏酸浓度的增大而增强;阿魏酸对E. coli的MIC为0.031%,对B. cereus的MIC为0.063%;当阿魏酸的添加量为MIC时,E. coli和B. cereus的生长均受到抑制,导致组胺含量显著降低(p<0.05),E. coli和B. cereus所产组胺量较空白对照组分别降低了18.45%和25.78%。所以,阿魏酸是一种能够显著抑制组胺的优良添加物,在食品工业中具有很好的应用前景。

Abstract: The minimum inhibitory concentration(MIC)and minimum bactericidal concentration(MBC)of ferulic acid against the two histamine producers,Escherichia coli and Bacillus cereue were evaluated using the double agar dilution method. The effect of ferulic acid on histamine-producting was determined by HPLC. The results showed that ferulic acid displayed significant antimicrobial activity on E. coli and B. cereus,additionally,the antimicrobial effect increased as the concentration was increased;And that the MICs of ferulic acid against E. coli and B. cereus were 0.031% and 0.063%,respectively;And when the addition of ferulic acid was MIC in the culture,the contents of histamine in E. coli and B. cereus were reduced by up to 18.45% and 25.78%(p<0.05),respectively,compared to control. In conclusion,ferulic acid was an excellent addictive which could inhibit histamine production remarkably and had a great application in food industry.