常温酸乳制品抑制金黄色葡萄球菌生长作用研究

Inhibition effects on the growth of Staphylococcus aureus in room temperature yogurt products

中文关键词:  常温酸乳  金黄色葡萄球菌  pH  乳酸链球菌素  生长抑制

英文关键词:room temperature yogurt  Staphylococcus aureus  pH  Nisin Z  growth inhibition

中文摘要:

      目的 探索解析常温酸乳对金黄色葡萄球菌的生长抑制作用。方法 模拟金黄色葡萄球菌污染常温酸乳样品, 考察金黄色葡萄球菌在酸乳中不同温度条件下的生长情况; 分别通过盐酸、乳酸、乙酸调制培养基, 考察pH对金黄色葡萄球菌生长抑制的影响, 并采用高分辨质谱技术分析酸乳中乳抑菌素的存在情况。结果 金黄色葡萄球菌在36 ℃条件下生长至5~7 d后检测为阴性, 在25 ℃条件下生长至14~21 d后检测为阴性; 金黄色葡萄球菌生长受不同酸(pH)的抑制影响, 抑制程度为: 盐酸(pH 4.47)<乳酸(pH 4.96)<乙酸(pH 5.54); 酸乳中发现有乳酸链球菌素Z存在。结论 常温酸乳中的有机酸及乳酸链球菌素成分等因素对金黄色葡萄球菌的生长有抑制作用, 金黄色葡萄球菌在常温酸乳中不能长期存活。

英文摘要:

      Objective To explore and analyze inhibition effection the growth of Staphylococcus aureus in room temperature yogurt. Methods The contamination of yogur samples with Staphylococcus aureus were simulated and the growth of Staphylococcus aureus was investigated in yogur under different temperature conditions; the effect of pH on the growth inhibition of Staphylococcus aureus was investigated by preparing culture media with hydrochloric acid, lactic acid, and acetic acid, and the presence of Nisin in yogur was analyzed using high-resolution mass spectrometry technology. Results Staphylococcus aureus were tested negative after 5–7 days at 36 ℃, and after 14–21 days at 25 ℃; the growth of Staphylococcus aureus was inhibited by different acid pH, with the degree of inhibition being hydrochloric acid (pH 4.47)