【摘要】 目的:探讨茶多酚对腌制萝卜干中枯草芽孢杆菌、蜡样芽孢杆菌和克柔念球菌3种致病菌的抑菌特性及机理,为萝卜干中致病菌的控制提供理论依据。方法:通过茶多酚与庆大霉素、红霉素、诺氟沙星和氨苄青霉素各类抗菌素对试验菌种的联合用药实验以及茶多酚抑制3种菌的显微观察,揭示茶多酚对它们的抑菌活性和机理。结果:茶多酚提取液对萝卜干中枯草芽孢杆菌、蜡样芽孢杆菌和克柔念珠菌的最低抑菌质量分数分别为5%,10%和5%,且在pH 3~7范围抑菌能力稳定。茶多酚对3种菌的抑菌机理是影响蛋白质的合成过程,破坏3种菌的细胞壁以及抑制枯草芽孢杆菌和蜡样芽孢杆菌出芽生殖。更多还原

【Abstract】 Objective: In order to provide a theoretical basis for controlling pathogenic microbe of pickled radish,the antimicrobial characteristics and mechanisms of tea polyphenol against some pathogens of Bacillus subtilis,Bacillus cereus and Candida kruse of pickled radish were studied.Methods: Combination experiments of tea polyphenol with gentamicin or erythromycin or norfloxacin or ampicillin against three experimental strains were carried out,and tea polyphenol against the three pathogens were observed with microscope,for finding out the antimicrobial characteristics and mechanisms.Results: Minimum inhibitory concentrations of tea polyphenol extracter on Bacillus subtilis,Bacillus cereus and Candida kruse were: 5%,10% and 5% respectively,and the antimicrobial ability was most stable between pH 3 ~7.Antimicrobial mechanisms of tea polyphenol might be retarding protein synthesis process of microbe,damaging their cell walls,and inhibiting the gemmation of Bacillus subtilis,Bacillus cereus.更多还原