首页|ε-聚赖氨酸对液化沙雷氏菌抑菌效果的初步研究

ε-聚赖氨酸对液化沙雷氏菌抑菌效果的初步研究

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以最小抑菌浓度(Minimal inhibitory concentration,MIC)、生长曲线、细胞膜通透性(电导率、胞外核酸、胞外蛋白质量含量)、细胞酶活性(过氧化氢酶、碱性磷酸酶、超氧化物歧化酶)及菌株形态等指标综合评判ε-聚赖氦酸对液化沙雷氏菌的影响,初步研究ε-聚赖氦酸对液化沙雷氏菌的抑菌机制.结果表明,ε-聚赖氨酸对液化沙雷氏菌的MIC为0.5 mg/mL,生长曲线表明ε-聚赖氨酸有效抑制了液化沙雷氏菌的生长;电导率、胞外核酸、胞外蛋白、碱性磷酸酶活力等指标趋势上升表明ε-聚赖氨酸使细胞结构受到破坏,影响细胞酶动态平衡;菌体的超氧化物歧化酶活力与过氧化氢酶活力均降低,其能使液化沙雷氏菌的正常代谢受到破坏,影响菌体正常生长;扫描电镜对细胞形态观察发现菌体扭曲变形,丧失正常形态.研究初步证实E-聚赖氨酸能抑制液化沙雷氏菌的生长.
Preliminary Study on Inhibitory Effect of ε-Polysine on Serratia liquefaciens
The effects of ε-polysine on Serratia liquefaciens were evaluated by minimal inhibitory concentration(MIC),growth curve,cell membrane permeability(conductivity,extracellular nucleic acid,extracellular protein mass content),cell enzyme activity(catalase,alkaline phosphatase,superoxide dismutase)and bacterial morphology,and the inhibitory mechanism of ε-polysine on Serratia liquefaciens was studied.The results showed that the MIC of ε-polysine to Serratia liquefaciens was 0.5 mg/mL,and the growth.curve showed that ε-polysine effectively inhibited the growth of Serratia liquefaciens.The increase of conductivity,extracellular nucleic acid,extracellular protein and alkaline phosphatase activity indicated that ε-polylysine destroyed cell structure and affected cell enzyme homeostasis.The activity of superoxide dismutase and catalase in the bacteria was decreased,which could damage the normal metabolism of Serratia liquefaciens and affect the normal growth of the bacteria.The observation of cell morphology by scanning electron microscope showed that the bacteria were distorted and lost their normal shape.It was confirmed that ε-polysine could inhibit the growth of Serratia liquefaciens.

ε-polylysineSerratia liquefaciensantibacterial effect

黄伟英、刘晓婷、林倩蓉、于立梅、陈海光、刘巧瑜、王小玉

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仲恺农业工程学院轻工食品学院,广东省岭南特色食品科学与技术重点实验室,农业农村部岭南特色食品绿色加工与智能制造重点实验室,现代农业工程创新研究院,广东广州 510225

拱北海关技术中心,广东珠海 519015

ε-聚赖氦酸 液化沙雷氏菌 抑菌效果

广东省重点领域研发计划广东省普通高等学校特色创新类项目珠海市社会发展领域科技计划仲恺农业工程学院研究生科技创新基金韶关市翁源县家禽产业园项目广东省普通高等学校重点领域专项(科技服务乡村振兴)

2020B02020800022022KTSCX056ZH22036201210017PWCKJCX2023008GDSCYY2021-0212022ZDZX4015

2024

食品科技
北京市粮食科学研究所

食品科技

CSTPCD北大核心
影响因子：0.622
ISSN：1005-9989
年,卷(期)：2024.49(1)
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