十八种辛香料对五种食源性致病菌的抑菌研究(英文)

本实验研究18种辛香料对五种食源性病原菌:单增李斯特菌,大肠杆菌O157∶H7,肠炎沙门氏菌,副溶血性弧菌和金黄色葡萄球菌的抑制作用。辛香料以60℃蒸馏水浸提。研究各种辛香料的最低抑菌浓度(80~5 mg/mL)以及经100℃处理15 m in和121℃处理15 m in的稳定性。结果表明,大部分辛香料具有良好的抑菌效果,尤其是丁香和桂皮对副溶血弧菌和金黄色葡萄球菌的最低抑菌浓度为5 mg/mL。经热处理部分香料失去了抑制作用,如八角,茴香,五香粉,海南白和黑胡椒,但大多数香料保持抑菌效果。这些结果表明,香料可抑制感染海产品的病原菌,同时在加工香料的过程中应该避免高温处理。

Antibacterial Activity of Eighteen Edible Spice Extracts on Five Food-borne Bacteria

The antimicrobial effects of eighteen spices were screened against five food-borne bacterial strains: Listeria monocytogenes,Escherichia coli O157 : H7,Salmonella enteritidis,Vibrio parahaemolyticus,and Staphylococcus aureus.Spices were extracted by hot water(60 ℃).The minimum inhibitory concentrations(MICs)of extracts were determined by the agar dilution method ranged from 80 to 5 mg/mL;The stability of extracts were measured by heat treatment(100℃-15 min;121 ℃-15 min).The results showed that most spices have nice antibacterial activity,especially clove and cinnamon powder;The lowest MIC was 5 mg/mL observed in clove and Cassia twig powder act on V.parahaemolyticus and Staphylococcus aureus.By heat treatment,part of the spices apparently lost its inhibitory effect,such as star anise,fermel,spiced powder,Hainan white and black pepper,but the majority of spices keep their antibacterial effect.These results suggest that the spices can be practical for protecting seafood from the risk of contamination by food-borne pathogens and avoid high temperature treatment during processing the spices.