摘要 利用乳酸乳球菌K6产生的nisin Z与几种常见添加剂(EDTA二钠、双乙酸钠、柠檬酸钠、山梨酸钾)和高效的抗生素(多粘菌素B)联合作用,探讨nisin Z复配剂对食源性致病菌的抑菌效应。通过96孔板测定nisin Z与9种抑菌物质的最小抑制浓度,进而确定nisin Z和几种抑菌物质对食源性致病菌的最低使用量。使用棋盘法测定nisin Z复配剂联合抑菌浓度并计算部分抑制浓度(FIC),根据时间-杀菌试验确定nisin Z复配剂在不同时间对食源性致病菌的协同抑菌效果。结果显示,nisin Z复配剂对革兰氏阳性菌(蜡样芽孢杆菌、金黄色葡萄球菌和单增李斯特菌)在12 h内未有明显的协同抑菌效果;nisin Z(1.25 BU/mL)与EDTA二钠(0.25 mg/mL)联用对沙门氏菌的抑制作用要高于两者单独抑制沙门氏菌的效果,说明二者联用具有协同效应;1.25 BU/mL的nisin Z与0.1μg/mL的多粘菌素B联用在3 h内对大肠杆菌有协同抑菌效应。 Nisin Z produced by Lactococcus lactis K6 from mussels are ribosomal synthesized polypeptides or proteins with antibacterial activity,was combined with several common additives(disodium EDTA,sodium diacetate,sodium citrate,potassium sorbate)and highly antibiotic inhibits foodborne pathogenic bacteria in this study.The minimum inhibitory concentration of nisin Z and 9 antibacterial substances was determined by 96-well plate,and the minimum use amount of nisin Z and several antibacterial substances against food-borne pathogens was determined.Using the checkerboard method to determine the combined inhibitory concentration of nisin Z compounding agent and calculate the fractional inhibition concentration(FIC),according to the time-killing experiment,further determine synergistic antibacterial effect of the nisin Z compounds against foodborne pathogens in different time.The results showed that the nisin Z compounds did not find significant synergistic antibacterial effect against Gram-positive bacteria(Bacillus cereus,Staphylococcus aureus and Listeria monocytogenes)within 12 h;the inhibitory effect of nisin Z(1.25 BU/mL)In combination with EDTA disodium(0.25 mg/mL)against Salmonella sp.was higher than that of nisin Z alone.The combination of nisin Z(1.25 BU/mL)and polymyxin B(0.1 BU/mL)inhibited Escherichia coli in a synergistic effect within 3 hours,and the synergistic effect was less found after 3 hours.
出处 《中国食品学报》 EI CAS CSCD 北大核心 2021年第4期114-121,共8页 Journal of Chinese Institute Of Food Science and Technology
基金 国家自然科学基金项目(31801663) 上海市自然科学基金项目(18ZR1449900) 中央级公益性科研院所基本科研业务费专项资金(2016M02) 福建省科研院所专项基金(2018R1037-2)。
关键词 乳酸链球菌素Z 抑菌物质 协同作用 食源性致病菌 nisin Z antimicrobial substances synergistic effect foodborne pathogens
