Inhibitory Effect of Astaxanthin Crystals on Shewanella sp.and Candida albicans
The paper selected two common spoilage bacteria,Shewanella sp.and Candida.albicans,to study the antibacterial effect of astaxanthin from various aspects,including bacteriostatic activity,minimum inhibitory concentration(MIC),minimum bactericidal concentration(MBC),temporal bactericidal curve,and its application in food preservation.The results showed that astaxanthin crystals from Haematococcus pluvialis had certain inhibitory effect on Shewanella sp.and C.albicans.30 mg/mL of astaxanthin had a circle diameter of 17 mm against Shewanella sp.,which was highly sensitive,while the circle diameter of C.albicans was 13 mm,which was moderately sensitive.The MIC was the same for both,64 μg/mL.The MBC was 128 µg/mL for Shewanella sp.and 256 μg/mL for C.albicans.The fungicidal curves of both Shewanella sp.and C.albicans showed a decreasing trend when the crystalline concentration of astaxanthin was 4 MIC.Cooked meat was soaked in various concentrations of astaxanthin solution,it was found that the total bacterial count increased with increasing astaxanthin concentration from 1 d to 5 d,and had a sharp increase in the number of colonies at 7 d and 9 d.Organoleptically,by the 9th day,the flesh hardened,and had a distinct odour of decay.
万方数据
维普
