期刊论文

Study on the Antibacterial Effects of Saponin from Different Sources on Common Food-borne Pathogens

中文

食品工业科技

1002-0306

2022

03

120-127

10.13386/j.issn1002-0306.2021050173

中央引导地方科技发展专项资金（2020ZYT002）； 长株潭标志性工程计划（2019XK2002）； 湖南省科技创新领军人才（2020RC4026）； 湖南省科技厅创新平台与人才计划项目（2018TP1029）；

本校为第一机构

为研究不同来源皂素对常见食源性致病菌的抑菌作用，开发皂素在食品领域的应用。以三种不同来源（皂角壳、绿茶、油茶籽）皂素为研究对象，采用牛津杯法和二倍稀释法分别测定其抑菌圈大小、最小抑菌浓度（MIC）和最小杀菌浓度（MBC）。结果表明，三种不同来源皂素对枯草芽孢杆菌、金黄色葡萄球菌、沙门氏菌和大肠杆菌这四种常见食源性致病菌均有抑菌作用。其中，皂角壳来源皂素的抑菌效果最佳，通过二倍稀释法研究表明其对于两种革兰氏阳性菌枯草芽孢杆菌和金黄色葡萄球菌的MIC均为4 mg/mL，MBC分别为16 mg/mL和8 mg/mL；对两种革兰氏阴性菌沙门氏菌和大肠杆菌的MIC分别为4 mg/mL和8 mg/mL，MBC...

The purpose of this experiment is to study the antibacterial effect of saponins from different sources on common food borne pathogens, and to develop the application of saponins in the field of food.The size of inhibition zone, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of saponins from three different sources (Gleditsia sinensis shell, green tea and Camellia oleifera seed) were determined by Oxford cup method and double dilution method, respectively. The results showed that the three saponins from different sources all had antibacterial effect on four ...