吕志飞,连战,王如娜,冯昱宁,陈静,刘新利

• 1:齐鲁工业大学(山东省科学院)生物工程学院
• 2:齐鲁工业大学(山东省科学院)山东微生物工程重点实验室

摘要(Abstract)：

研究内酯型槐糖脂对食品病原菌金黄色葡萄球菌的抑制作用对开发槐糖脂食品添加剂具有重要意义。通过管碟法、试管二倍稀释法、液体培养抑制测定OD值法、微量棋盘稀释法研究内酯型槐糖脂单独使用和内酯型槐糖脂-乳酸链球菌素联合使用对金黄色葡萄球菌的抑制活性。结果显示:内酯型槐糖脂和乳酸链球菌素浓度为10mg/mL时,抑菌圈直径分别为10.50,21.30mm,最小抑菌浓度分别为32,0.5μg/mL,最小杀菌浓度分别为64,1μg/mL,短时间内(1h)表现出较强的抑制活性随后下降并趋于平稳,联合使用表现出无关作用(FIC=1.5)。研究表明:内酯型槐糖脂单独使用和内酯型槐糖脂-乳酸链球菌素联合使用对金黄色葡萄球菌具有很强的抑制作用,槐糖脂-乳酸链球菌素联合使用不表现出拮抗作用,有望开发成槐糖脂食品添加剂和复合食品添加剂。

关键词(KeyWords)： 内酯型槐糖脂;乳酸链球菌素;金黄色葡萄球菌;抑菌活性;药物相互作用

Abstract:

Keywords:

基金项目(Foundation): 齐鲁工业大学博士基金(0412041684)

作者(Author): 吕志飞,连战,王如娜,冯昱宁,陈静,刘新利

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