天然抑菌剂对鲁氏接合酵母的抑菌作用

Antimicrobial Activity of Natural Antimicrobial Agents against Zygosaccharomyces Rouxii

摘要:

本课题研究植物源、动物源与微生物源三种来源的20种天然抑菌剂对鲁氏接合酵母的抑菌活性。采用双层平板打孔法，根据抑菌圈直径判断20种天然抑菌剂的抑菌活性；采用二倍稀释法测定天然抑菌剂对鲁氏接合酵母的最小抑菌浓度（Minimum inhibitory concentration，MIC）；用比色法测定鲁氏接合酵母在YPD培养基和果汁中的生长情况；用比色法分别测定两种天然抑菌剂以及两者以不同的添加比例加入果汁中对鲁氏接合酵母生长状况的影响；研究柠檬酸浓度、温度、紫外线照射时间对复合抑菌剂抑菌稳定性的影响。研究结果表明微生物源抑菌剂对鲁氏接合酵母的抑菌效果最好；鲁氏接合酵母在YPD中的生长情况要好于在果汁中；筛选出了纳他霉素和ε-聚赖氨酸两种微生物源抑菌剂，且两者具有协同作用；柠檬酸浓度、温度、紫外线照射时间会影响复合抑菌剂的抑菌稳定性。

Abstract:

The antimicrobial activity of 20 natural antimicrobial agents from plant, animal and microbial sources against Zygosaccharomyces rouxii was investigated in this study. The antimicrobial activity of 20 natural antimicrobial agents was determined based on the diameter of the inhibition zone by the double-layer plate perforated method. The minimum inhibitory concentrations (MICs) of natural antimicrobial agents against Zygosaccharomyces rouxii were determined by the double dilution method. The spectrophotometric method was used to determine the growth of Zygosaccharomyces rouxii in YPD medium and juice, e.g. the effects of two natural antimicrobial agents and different proportions of the two natural antimicrobial agents into juice on the growth of Zygosaccharomyces rouxii, along with the effects of citric acid concentration, temperature and ultraviolet irradiation time on the stability of antimicrobial activity of the composite antimicrobial agents. The results showed that antimicrobial agents had the highest antimicrobial activities against Zygosaccharomyces rouxii. The growth of Zygosaccharomyces rouxii in YPD was better than in juice. Two kinds of microbial inhibitors, natamycin and ε-polylysine, were screened out, and they exhibited synergistic effect. Citric acid concentration, temperature, ultraviolet irradiation time affected the stability of antimicrobial activity of the composite antimicrobial agents.