迷迭香中天然防腐剂的提取方法及其抑菌作用研究

本文研究了迷迭香中天然防腐剂的提取方法和抑菌作用,结果表明,用食用乙醇提取迷迭香中防腐物质的最佳提取工艺参数为:固液比1:15、提取温度80℃、提取时间为15 h。迷迭香醇提取物对实验用常见食品污染菌有较强的抑制作用,对金黄色葡萄球菌和枯草芽孢杆菌的最低抑菌质量浓度(MIC)为6.25 g.L-1,对大肠杆菌和汉逊氏酵母菌为12.5 g.L-1,对青霉和黑曲霉为25 g.L-1,对金黄色葡萄球菌、大肠杆菌和枯草芽孢杆菌的抑菌活性pH范围均为4~7,对汉逊氏酵母菌、青霉和黑曲霉为4~6。     

Effect of enteric micro-organisms on intestinal sugar and fatty acid absorption

The effect of micro-organisms contaminating the upper intestinal contents of malnourished children on intestinal absorption of 3-0 methyl-alpha-D-glucopyranose (3-M.G.) and oleic acid was studied in rats in vivo. Oleci acid absorption was unaffected by non-pathogenic E. coli but decreased by E. coli 0111, Salmonella paratyphi B., Shigella sonnei and Candida sp. This effect was probably explained by intestinal secretion diluting the test solution leading to a decreased diffusion gradient for solubilised fatty acid. Inhibition of sugar absorption occurred with bacterial suspensions of Staphylococcus aureus, Streptococcus faecalis, E. coli and Candida sp. and cell-free preparations of Staphylococcus aureus, Streptococcus faecalis, a non-pathogenic E. coli, Proteus sp., Klebsiella sp., Pseudomonas sp. and Candida sp. These effects were not explained by dilution of the test solution. This indicates that numerous micro-organisms and, in some instances, their cell-free preparations can interfere with intestinal active sugar transport. These findings may be relevant to the production of malabsorption in malnourished children who have a wide variety of micro-organisms contaminating their upper intestinal contents.     

Production of Enterotoxin A in Milk

Enterotoxin A production in milk was studied by use of variables of milk quality, initial numbers of enterotoxigenic staphylococci, incubation temperature, and time. In both raw and pasteurized milks having a low total viable count, enterotoxin was detected in minimal incubation times of 6 to 9 hr at 35 C, 9 to 12 hr at 30 C, 18 hr at 25 C, and 36 hr at 20 C, after inoculation with 10(6)Staphylococcus aureus cells per ml. When similar milks were inoculated with 10(4)S. aureus cells per ml, enterotoxin was detected in 12 hr at 35 C, 18 hr at 30 C, 24 to 36 hr at 25 C, and 48 to 96 hr at 20 C. In high-count raw milk, enterotoxin was detected only in samples inoculated with 10(6)S. aureus cells per ml and incubated at 35 C. Generally, a concentration of 5 x 10(7)S. aureus cells per ml of milk was reached before enterotoxin A was detected.     

Bacterial contamination of expressed breast milk.

In a study of breast milk collected into sterile bottles rinsed in 1% hypochlorite solution the hypochlorite solution adherent to the sides of the bottles apparently caused a large reduction in bacterial contamination of the milk after storage at 4 degrees C for up to four hours. Heating expressed breast milk at 62.5 degrees C for five minutes destroyed over 90% of the Escherichia coli, Staphylococcus aureus, and group B beta-haemolytic streptococci inoculated into the milk samples. Rinsing collecting bottles with hypochlorite solution may be valuable in collecting milk with a low bacterial content for human-milk banks. Furthermore, the currently accepted pasteurisation time of 30 minutes may be excessive.     

Radiation Treatment of Foods: I. Radurization of Fresh Eviscerated Poultry1

Radurization processing of fresh eviscerated poultry has been microbiologically studied. The recommended dose of 0.5 Mrads extended the shelf life at 5 C by approximately 14 days. This treatment also effected a 10 and 11 log reduction in the number of viable Salmonella species and Staphylococcus aureus strains, respectively. Recycling these organisms at sublethal doses of irradiation resulted in strains possessing increased irradiation resistance. Shifts in the microbial ecology after irradiation and storage resulted, in some instances, in the isolation of organisms tentatively identified as Moraxella sp. and Herellea vaginicola.     

Survival of Aerobic and Anaerobic Bacteria in Chicken Meat During Freeze-Dehydration, Rehydration, and Storage

Total and anaerobic counts were ascertained on boneless, cooked, cubed, frozen chicken meat. We determined survival of aerobes and anaerobes in the natural flora after the meat was freeze-dehydrated and rehydrated at room temperature for 30 min and at 50, 85, and 100 C for 10 min. Total and anaerobic counts of bacteria in the rehydrated meat were established during storage of samples at 4, 22, and 37 C-until a spoilage odor was detected. Samples were also inoculated with Clostridium sporogenes and were dried and rehydrated at 100 C and stored at 37 C. Approximately 21% of the aerobes and 37% of the anaerobes survived drying and rehydration at room temperature. Many genera of aerobes, anaerobes, and facultative anaerobes survived drying and rehydration at 50 C; only sporeformers survived rehydration at 85 or 100 C. Low-temperature (4 C) storage of rehydrated meat produced ample shelf life (over 20 days), whereas storage at the higher temperature resulted in a shelf life of less than 30 hr. Approximately 81% of the C. sporogenes cells survived rehydration at 100 C and grew to over 10(7) cells within 40 hr. Our study presents additional data for adequate microbiological control in processing of freeze-dehydrated meat. Also, it points out the natural selection for sporeformers at high temperature of rehydration, stressing the need for consumer education in product handling for safety purposes.     

Optimization of cassava fermentation for fufu production: effects of single starter cultures

Single starter cultures were used to ferment cassava for fufu production in a process which involved steeping seeded cassava tubers in water for 96 h. The cultures used include Bacillus subtilis, Klebsiella sp., Lactobacillus plantarum and Candida krusei. Lactobacillus plantarum exhibited the highest acid producing ability, decreasing the pH of the cassava tubers from 6.0 to 3.62, with a corresponding increase in total titratable acidity (TTA) from 0.072% to 0.250% during the 96 h fermentation period. The effected changes in pH and TTA by other organisms ranged respectively from 5.03 and 0.125% for Klebsiella sp., 5.07 and 0.126% for C. krusei , to 5.20 and 0.128% for B. subtilis within the period. Lactobacillus plantarum grew better than other cultures singly inoculated. While all the cultures were found to contribute to the characteristic odour of fufu, C. krusei effected the highest perceived characteristic odour. Also, the cultures variably caused softening of the tubers, with B. subtilis showing the highest softening capability.     

THE DISINFECTANT PROPERTIES OF QUATERNARY AMMONIUM COMPOUNDS AND SODIUM HYPOCHLORITE: A COMPARISON OF RESULTS USING DIFFERENT TEST METHODS

SUMMARY: On exposing a strain of Bacterium coli 28.D.10 in a surface film at atmospheric temperature to atmospheres of different moisture contents, it was found that for relative humidities between 100 and 66% the numbers of survivors decreased with decreasing humidity. There was also some evidence of a slight increase in survivors for a decrease in relative humidity from 43 to 0%.
The percentage of survivors of Bact. coli after exposure to quaternary ammonium disinfectants also decreased with relative humidity between 100 and 66% but no significant differences were found for changes in relative humidity below 66%. The numbers of survivors of a culture of Staphylococcus aureus were the same after storage at a relative humidity of 43% as at 100%; drying did not appear to affect the sensitivity of Staph. aureus to quaternary ammonium compounds. Tests of the effect of storage time in a saturated atmosphere gave results which were not entirely consistent, but where differences were observed, there was a lower percentage of survivors for freshly inoculated films than for films which had been stored for 3 hr, presumably because a fresh film was more easily removed to the disinfectant.
When either Bact. coli or Staph. aureus was exposed to a disinfectant, the percentage of survivors was higher when the organisms were in a surface film than when they were inoculated directly into the disinfectant. Agitation during exposure reduced the numbers of survivors from a surface film. Neither the glass nor the metal coming in contact with the disinfectants affected the level of survivors.
Under the conditions of testing, sodium hypochlorite was a more effective disinfectant than the quaternary ammonium compounds used.     

SOME OBSERVATIONS ON BACTERICIDAL PAINT FILMS

SUMMARY: A method is described for testing the self-sterilizing activity of surfaces coated with paints containing bactericidal agents. The most active coating consisted of 10% (w/w) Cetavlon dissolved directly in urea-formaldehyde:alkyd resin. The recovery of viable organisms from such surfaces infected with Streptococcus faecalis, Staphylococcus aureus, Aerobacter aerogenes and Chromobacterium prodigiosum was less than 10% of that from painted control surfaces after exposure for 1 hr at atmospheric relative humidity of 70% and temperature of 20°. Bacillus subtilis spores were not affected until they became heat-sensitive. The self-sterilizing activity was markedly diminished at 40% r.h. and the inclusion of blood in the deposited bacterial particle was then completely protective. Repeated washing in water with gentle rubbing quickly inactivated Cetavlon paint films.     

蜂胶活性提取物抑菌效果的研究

采用超声波乙醇浸提法和超临界CO_2萃取法制备蜂胶活性提取物,分别以70%乙醇、丙三醇、聚乙二醇400作为溶剂将蜂胶活性提取物制成溶液.并通过超声波和加热方式对蜂胶活性提取物溶液进行预处理,观察其对常见食品致病菌的抑菌和延长鲜牛肉的保鲜期效果.结果表明:两种蜂胶活性提取物溶液对大肠杆菌、金黄色葡萄球菌、枯草杆菌、蜡样芽孢杆菌、黑曲霉、产黄青霉均有不同程度的抑菌效果,其中对金黄色葡萄球菌、蜡样芽孢杆菌抑菌效果较好.同时发现两者都能较好地延长鲜牛肉的保鲜期.     

Assessment of the Sanitary Effectiveness of Holding Temperatures on Beef Cooked at Low Temperature

Beef cubes cooked at low temperature were surface inoculated and incubated at 43.3 through 53.3 C to establish temperature limits for growth of staphylococci, salmonellae, and Clostridium perfringens. A greater than 99% reduction in staphylococci was achieved after 6 hr at 48.8 C, of salmonellae at 51.1 C, and of C. perfringens at 53.3 C. There were no survivors of a mixed inoculum of Staphylococcus aureus, Salmonella enteritidis, and C. perfringens after 12 hr at 51.1 C.     

The effect of physical and microbiological factors on food container leakage

The effect of physical and microbiological factors on food container leakage was investigated in a container leakage model system (CLMS). The leakage of Acinetobacter calcoaceticus, Staphylococcus sp., Pseudomonas sp., Bacillus sp., a coryneform, Staph. aureus, and two biotest organisms (Enterobacter cloacae NC1B 8151 and Ent. aerogenes MB31) was studied. The rate of bacterial leakage (log10 cells/channel/s) was greater in the presence of a partial vacuum of 51-305 mm Hg than at atmospheric pressure. Fluid flow (ml) through leakage channels was increased by the application of vacuum. Leakage varied with vacuum, bacterial morphology, cell concentration, leakage channel size (0.78-120 micron 2) and channel shape (straight or convoluted). The number of leaked cells was not proportional to vacuum or channel size. The effect of channel shape varied with bacterial species. Increased container medium viscosity decreased bacterial leakage. Fluid flow through leakage channels was generally reduced by the most viscous solution. Cells from biofilms and monolayers of Ac. calcoaceticus or Staph. aureus attached to nylon (Hyfax) or stainless steel surfaces underwent leakage. Mixed bacterial populations had characteristic leakage rates against vacuum different from the leakage pattern of individual species in the population. The composition of the leaked population was different from the original inoculum. The results indicated that container leakage is a complex process involving a range of interdependent factors.     

In vitro antibacterial activity of a 7-O-beta-D-glucopyranosyl-nutanocoumarin from Chaptalia nutans (Asteraceae)

Ethanolic crude extracts from the roots of Chaptalia nutans, traditionally used in Brazilian folk medicine, were screened against Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa by using the disk diffusion test technique. S. aureus with 14 mm inhibition zone was considered susceptible. E. coli and P. aeruginosa without such a zone were considered resistant. As a result of this finding, the ethanolic crude extract was fractionated on silica gel column chromatography into five fractions. The ethyl acetate fraction was active against S. aureus and Bacillus subtilis. Further column chromatography separation of the ethyl acetate fraction afforded 30 fractions, which were assayed against S. aureus. Fractions 16 and 17 showed inhibition zones with S. aureus, indicating the presence of active compounds, and were subjected to purification by repeated preparative thin layer chromatography. The pure compound 7-O-beta-D-glucopyranosyl-nutanocoumarin inhibited B. subtilis and S. aureus at concentrations of 62.5 g/ml and 125 g/ml, respectively. The antibacterial property of C. nutans appears to have justified its use for the treatment of wounds, which are contaminated through bacterial infections.     

Development of formulations of biological agents for management of root rot of lettuce and cucumber

The effect of various carrier formulations of Bacillus subtilis and Pseudomonas putida were tested on germination, growth, and yield of lettuce and cucumber crops in the presence of Pythium aphanidermatum and Fusarium oxysporum f.sp. cucurbitacearum, respectively. Survival of B. subtilis and P. putida in various carriers under refrigeration (about 0 degree C) and at room temperature (about 22 degrees C) was also studied. In all carrier formulations, B. subtilis strain BACT-0 survived up to 45 days. After 45 days of storage at room temperature (about 22 degrees C), populations B. subtilis strain BACT-0 were significantly higher in vermiculite, kaolin, and bacterial broth carriers compared with other carriers. Populations of P. putida were significantly higher in vermiculite, peat moss, wheat bran, and bacterial broth than in other carriers when stored either under refrigeration (about 0 degree C) or at room temperature (about 22 degrees C) for 15 or 45 days. Germination of lettuce seed was not affected in vermiculite, talc, kaolin, and peat moss carriers, but germination was significantly reduced in alginate and bacterial broth carriers of B. subtilis compared to the non-treated control. Germination of cucumber seed was not affected by any of the carriers. Significantly higher fresh lettuce and root weights were observed in vermiculite and kaolin carriers of B. subtilis compared with P. aphanidermatum-inoculated control plants. Lettuce treated with vermiculite, and kaolin carriers of B. subtilis, or non-inoculated control lettuce plants had significantly lower root rot ratings than talc, peat moss, bacterial broth, and P. aphanidermatum-inoculated control plants. Growth and yield of cucumber plants were significantly higher in vermiculite-based carrier of P. putida than the other carriers and Fusarium oxysporum f.sp. cucurbitacearum-inoculated plants.     

The effect of physical and microbiological factors on food container leakage

The effect of physical and microbiological factors on food container leakage was investigated in a container leakage model system (CLMS). The leakage of Acineto-bacter calcoaceticus, Staphylococcus sp., Pseudomonas sp., Bacillus sp., a coryneform, Staph. aureus , and two biotest organisms ( Enterobacter cloacae NC1B 8151 and Ent. aerogenes MB31) was studied. The rate of bacterial leakage (log₁₀ cells/channel/s) was greater in the presence of a partial vacuum of 51–305 mm Hg than at atmospheric pressure. Fluid flow (ml) through leakage channels was increased by the application of vacuum. Leakage varied with vacuum, bacterial morphology, cell concentration, leakage channel size (0.78–120 μm²) and channel shape (straight or convoluted). The number of leaked cells was not proportional to vacuum or channel size. The effect of channel shape varied with bacterial species. Increased container medium viscosity decreased bacterial leakage. Fluid flow through leakage channels was generally reduced by the most viscous solution. Cells from biofilms and mono-layers of Ac. calcoaceticus or Staph. aureus attached to nylon (Hyfax) or stainless steel surfaces underwent leakage. Mixed bacterial populations had characteristic leakage rates against vacuum different from the leakage pattern of individual species in the population. The composition of the leaked population was different from the original inoculum. The results indicated that container leakage is a complex process involving a range of interdependent factors.     

Fate of Bacteria in Chicken Meat During Freeze-Dehydration, Rehydration, and Storage

Total plate counts were determined on boneless cooked, cubed chicken meat obtained from a commercial processor. Survival of the natural flora was determined after the meat was freeze-dehydrated and rehydrated at room temperature for 30 min and 50, 85, and 100 C for 10 min. Total counts of bacteria in the rehydrated samples were determined during storage of the meat at 4, 22, and 37 C until spoilage odor was detectable. Meat samples were inoculated with Staphylococcus aureus, then dried, rehydrated, and stored at the same temperatures. Numbers of surviving organisms in the inoculated samples were determined with use of both selective and nonselective media. Representative genera surviving the various rehydration treatments were determined. Approximately 32% of the bacteria in the meat survived during dehydration and rehydration at room temperature. Many numbers and types of vegetative bacteria also survived rehydration at 50 C. When meat was rehydrated at 85 or 100 C, the initial count was less than one per gram. The only organisms isolated from samples rehydrated at 85 or 100 C were of the genus Bacillus. S. aureus in inoculated samples survived dehydration and rehydration at 60 C. Storage of all rehydrated samples at 4 C gave a good shelf life (18 or more days). The study indicates that freeze-dehydrated meat should be produced with adequate microbiological control and that such meat should be rehydrated in very hot water.     

100～700 mL液体培养基的微波灭菌效果观察

为研究家用微波炉对少量液体培养基的灭菌效果,对100 -700 mL液体培养基采取微波分别进行灭菌,测定其灭菌时间,并对达到灭菌效果的培养基通过接种不同细菌进行质检.结果显示100、200、300、400、500、600、700 mL液体培养基分别在4.5、5.0、7.0、9.0、12.0、19.0、25.0 min达到最有效的灭菌效果.室温保存15 d仍无细菌生长.枯草杆菌黑色变种芽胞菌测试无菌生长.金黄色葡萄球菌、大肠埃希菌及普通变形杆菌在液体培养基里的生长现象、特种后细菌的菌落和形态染色特征及其生化反应均无明显差异.实验表明2 450 MHz,700 W的微波炉对100 - 700 mL的液体培养基不但能快速达到有效的灭菌效果,且营养成分不会被破坏.     

Bacterial effect of hydrogen peroxide on urinary tract pathogens.

Bacterial contamination of urinary drainage bags is a frequent source of bladder bacteriuria in patients with indwelling catheters. Previous work demonstrated that the addition of 30 ml of 3% H2O2 prevented bacterial contamination of urinary drainage bags for up to 8 h in patients with urinary infections (greater than 10(5) colony-forming units per ml). Survival curves of a variety of organisms in filter-sterilized urine with various concentrations of H2O2 (0.6 to 0.01%) were constructed. Organisms with high cellular catalase activity (Staphylococcus aureus, Serratia marcescens, and Proteus mirabilis) required 30 to 60 min of exposure to 0.6% H2O2 for a reduction of 10(8) to less than 1 colony-forming unit per ml, whereas Escherichia coli, Streptococcus sp., and Pseudomonas sp. required only 15 min of exposure. The efficacy of H2O2 in urine was maintained despite exposure to room temperature for 5 days and reinoculation with bacterial suspensions. H2O2 is inexpensive and relatively nontoxic, and these data suggest that periodic instillation of H2O2 into urinary drainage bags may eliminate a source of bladder bacteriuria and environmental contamination.     

THE EFFECT OF TEMPERATURE ON INFECTION WITH STRAINS OF CUCUMBER MOSAIC VIRUS

Cucumber mosaic virus strains differed in their ability to multiply in plants at 37° C. Some strains multiplied in inoculated leaves and produced systemic symptoms in plants at this temperature; plants systemically infected with one such strain remained infected after prolonged treatment at 37° C. Other strains did not appear to multiply in inoculated leaves at 37° C. and heat treatment was successful in freeing plants from infection with these. Tests with one strain of each type showed both to be rapidly inactivated in expressed sap at 37° C.
Strains of cucumber mosaic virus forming small necrotic local lesions in leaves of french bean var. Canadian Wonder, produced many fewer lesions in plants kept after inoculation at 25° C. for 24 hr. and then at 15° C. than in plants kept continuously at the lower temperature.