三种不同抑菌圈试验法在牛至油抑菌评价中的应用研究
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摘要
纸片扩散法、牛津杯法和打孔法为抑菌圈试验中常见的三种方法,以牛至油和一株霉菌为研究对象,比较了三种方法的优缺点。抑菌圈直径、质量和菌落长势检测显示,抑菌圈直径随着孢子液浓度的增加而减小,在5~20μL范围内随着牛至油剂量的增加而增大。研究结果表明,抑菌圈法试验的最适孢子液浓度为10~5~10~6 CFU/mL,相比于纸片扩散法和牛津杯法,打孔法获得的抑菌圈重复性好、质量高。
The disc diffusion method, the Oxford cup method and the drilling method are three common methods used in inhibition zone test. In this study, the oregano oil and Penicillium oxalicum were used as the research objects, the advantages and disadvantages of three methods were compared. The results showed that the diameter of inhibition zone decreased with the increase of liquid concentration of spore, and increased with its dose in the range of 5-20 μL. The results also indicated that the optimum concentration of spore in the inhibition zone test was 105-106 CFU/mL. Compared with the disc diffusion method and Oxford cup method, the inhibition zone obtained by the drilling method had good repeatability and showed high quality.
The disc diffusion method, the Oxford cup method and the drilling method are three common methods used in inhibition zone test. In this study, the oregano oil and Penicillium oxalicum were used as the research objects, the advantages and disadvantages of three methods were compared. The results showed that the diameter of inhibition zone decreased with the increase of liquid concentration of spore, and increased with its dose in the range of 5-20 μL. The results also indicated that the optimum concentration of spore in the inhibition zone test was 105-106 CFU/mL. Compared with the disc diffusion method and Oxford cup method, the inhibition zone obtained by the drilling method had good repeatability and showed high quality.
引文
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[2]BAYRAMOGLU B,SAHIN S,SUMNU G,et al.Solvent-free microwave extraction of essential oil from oregano[J].J Food Eng,2008,88(4):535-540.
[3]昝俊峰,陈艳霞,陈平,等.不同产地牛至挥发性成分的SPME/GC/MS法分析[J].时珍国医国药,2013,24(1):37-39.
[4]DE SOUZA E L,DE BARROS J C,DE OLIVERIRA C E,et al.Influence of origanum vulgare L.Essential oil on enterotoxin production,membrane permeability and surface characteristics of Staphylococcus aureus[J].Int J Food Microbiol,2010,137(2-3):308-311.
[5]王新伟,杜会云,宋玉函,等.牛至油、香芹酚、柠檬醛和肉桂醛抗真菌研究[J].食品科技,2011,36(2):193-197.
[6]邵芳芳,尹卫平,梁菊,等.重要的植物多酚及其抗氧化性能的研究概况[J].西北药学杂志,2010,25(1):66-68.
[7]KINTZIOS S,PAPAGEORIOU K,YIAKOUMETTIS I,et al.Evaluation of the antioxidants activities of four slovene medical plant species by traditional and novel biosensory assay[J].JPharm Biomed Anal,2010,53(3):773-776.
[8]MANZANILLA E G,PEREZ J F,MARTIN M,et al.Effect of plant extracts and formic acid on the intestinal equilibrium of earlyweaned pigs[J].J Anim Sci,2004,82(11):3210-3218.
[9]王秋梅.牛至油对肉仔鸡生长性能和细胞免疫功能的影响[J].畜牧与饲料科学,2008,7(3):13-16.
[10]谭才邓,朱美娟,杜淑霞,等.抑菌试验中抑菌圈法的比较研究[J].食品工业,2016,37(11):122-125.
[11]KALEMBA D,KUNICKA A.Antibacterial and antifungal properties of essential oils[J].Current Medicinal Chemistry,2003,10(10):813-829.
[12]张婷婷,翟齐啸,金星,等.具有拮抗空肠弯曲杆菌能力鸡源乳酸菌的筛选及特性[J].微生物学通报,2017,44(1):118-125.
[13]高磊,田永强,潘彦彪.牛至油对几种蔬菜致病真菌的抑菌作用及其抗性研究[J].农学学报,2014,4(7):89-91.
[14]吴克刚,罗敏,魏浩.八种植物精油对肠道常见微生物体外抑菌效果的研究[J].现代食品科技,2017,33(6):1-10.
[15]吴克刚,崔绮嫦,董艳,等.芳香植物精油对食品常见腐败微生物抗菌活性的研究[J].现代食品科技,2017,33(4):1-8.
[16]唐欢,周理坤,王春,等.植物精油对文物表面来源黄曲霉的抑菌活性研究[J].香料香精化妆品,2015(5):36-39.