| 恩施藤茶乙醇提取物对高温煮熟鱼肉腐败菌的抑制作用研究 |
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| 引用本文： | 李宇,刘翠君,赵仁君,罗建群,冉亚兰,何美军.恩施藤茶乙醇提取物对高温煮熟鱼肉腐败菌的抑制作用研究[J].保鲜与加工,2021,21(1):124-130. |
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| 作者姓名： | 李宇 刘翠君 赵仁君 罗建群 冉亚兰 何美军 |
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| 作者单位： | 湖北省农业科学院中药材研究所,国家中药材产业技术体系恩施综合试验站,湖北恩施445000;湖北省农业科学院中药材研究所,国家中药材产业技术体系恩施综合试验站,湖北恩施445000;湖北省农业科学院中药材研究所,国家中药材产业技术体系恩施综合试验站,湖北恩施445000;恩施硒司令生态农业科技发展有限公司,湖北恩施445000;恩施土家族苗族自治州农业农村局,湖北恩施445000;湖北省农业科学院中药材研究所,国家中药材产业技术体系恩施综合试验站,湖北恩施445000 |
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| 基金项目： | 湖北省农业科学院中药材研究所青年基金项目（2019ZYCJJ05） |
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| 摘 要： | 以生长菌落数为评价指标,研究恩施藤茶乙醇提取物对高温煮熟鱼肉的防腐效果;采用稀释平板法分离纯化和16S rDNA测序技术鉴定导致高温煮熟鱼肉腐败变质的细菌;运用滤纸片法测试恩施藤茶乙醇提取物对腐败变质细菌的抑菌活性;通过测定恩施藤茶乙醇提取物对腐败变质细菌生长曲线、导电率及生物大分子含量的影响研究其抑菌机理。结果表明:在储藏15 d内,30 mg·mL-1恩施藤茶乙醇提取物能完全抑制高温煮熟鱼肉中细菌生长;分离、鉴定了2株导致高温煮熟鱼肉腐败变质的细菌Bacillus methylotrophicus T-10、Alcaligenes faecalis T-9;恩施藤茶乙醇提取物对这2株腐败菌具有中敏抑菌活性(抑菌圈直径:10~20 mm),其最小抑菌浓度(MIC)分别为16.0 mg·mL-1和20.0 mg·mL-1;恩施藤茶乙醇提取物通过破坏菌体细胞膜的完整性,致使生物大分子物质外溢而发挥抑菌作用。
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| 关 键 词： | 腐败细菌 藤茶乙醇提取物 分离 鉴定 抑菌活性 最小抑菌浓度 |
Inhibitory Effects of Ethanol Extract from Ampelopsis grossedentata in Enshi Against Spoilage Bacteria on Cooked Fish |
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| LI Yu,LIU Cui-jun,ZHAO Ren-jun,LUO Jian-qun,RAN Ya-lan,HE Mei-jun.Inhibitory Effects of Ethanol Extract from Ampelopsis grossedentata in Enshi Against Spoilage Bacteria on Cooked Fish[J].Storage & Process,2021,21(1):124-130. |
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| Authors: | LI Yu LIU Cui-jun ZHAO Ren-jun LUO Jian-qun RAN Ya-lan HE Mei-jun |
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| Institution: | (Institute of Chinese Herbal Medicines,Hubei Academy of Agricultural Sciences,National Traditional Chinese Medicine Industry Technology System Enshi Comprehensive Test Station,Enshi 445000,China;Enshi Selenium Commander and Ecological Agriculture Company,Enshi 445000,China;Agricultural and Rural Bureau ofEnshi Tujia and Miao Autonomous Prefectur,Enshi 445000,China) |
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| Abstract: | The antiseptic effects of ethanol extract from vine tea on cooked fish were studied using the clump counts of growing bacteria as evaluation indicator. The main spoilage bacteria from cooked fish were isolated by dilution plate method and identified by 16S rDNA sequencing technology, and the antibacterial activity of ethanol extract was determined by filtering paper method. Besides, the inhibition mechanism was further investigated through measuring the influences on growth curve, conductivity and biomacromolecules contents. Results showed that the ethanol extract from vine tea could completely inhibit bacterial growth in cooked fish for 15 days with the final concentration of 30 mg·mL-1, and the two strains of bacteria were isolated and identified as Bacillus methylotrophicus T-10 and Alcaligenes faecalis T-9. The ethanol extract showed neutral-sensitive antibacterial activities on these two strains with the minimum inhibitory concentrations (MIC) of 16.0 mg·mL-1 and 20.0 mg·mL-1. Further studies proved that ethanol extract could destroy the integrity of bacterial cell membrane and causing the spilt of macromolecular substances, thereby exerting the inhibitory effects. |
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| Keywords: | corruption bacteria ethanol extract of vine tea separation identification antibacterial activity minimum inhibitory concentration |
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