食品与发酵工业 >

2022 , Vol. 48 >Issue 5: 68 - 74

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029643

研究报告

酿酒黄水对希瓦氏菌和假单胞菌抑菌机理的研究

  • 刘海晴 ,
  • 李万鹏 ,
  • 王奕飞 ,
  • 吴德光 ,
  • 武文华 ,
  • 孙溪
展开
  • 1(天津农学院 食品与生物工程学院,天津,300384)
    2(茅台学院 酿酒工程系,贵州 仁怀,564507)
    3(中粮天科生物工程(天津)有限公司,天津,300457)
硕士研究生(孙溪讲师为通信作者,E-mail:sunxi@tjau.edu.cn)

网络出版日期: 2022-04-06

基金资助

国家自然科学基金项目(31701569);天津市青年拔尖人才项目(TJTZJH-QNBJRC-1-19);贵州省基础研究计划(基金)项目([2020]1Y150);贵州省教育厅青年科技人才成长项目(KY[2018]445)

收起

Antibacterial mechanism of yellow water from liquor against Shewanella and Pseudomonas

  • LIU Haiqing ,
  • LI Wanpeng ,
  • WANG Yifei ,
  • WU Deguang ,
  • WU Wenhua ,
  • SUN Xi
Expand
  • 1(College of Food and Bioengineering,Tianjin Agricultural University,Tianjin 300384,China)
    2(Department of Brewing Engineering,Moutai Institute,Renhuai 564507,China)
    3(COFCO TECH Bioengineering(Tianjin) Co.Ltd.,Tianjin 300457,China)

Online published: 2022-04-06

Fold

摘要

希瓦氏菌与假单胞菌是鱼类的主要致腐菌。为探索酿酒黄水对鱼类的保鲜作用,测定了酿酒黄水对2种致腐菌的最低抑菌浓度(minimum inhibitory concentration,MIC),以及处理前后2种致腐菌的细胞膜完整性、通透性及碱性磷酸酶(alkline phosphatase,AKP)活性。研究结果显示,3.13％与1.56％体积分数的黄水可以明显抑制希瓦氏菌和假单胞菌的生长;MIC黄水处理后,两者的核酸合成量明显减少,细胞内及细胞膜间隙分别释放的紫外吸收物质与AKP活性明显上升,同时扫描电镜显示处理后菌体表面凹陷甚至破裂。酿酒黄水是具有潜力的鱼类保鲜剂,该研究可为鱼类加工贮藏过程中新型保鲜剂研发提供理论支持和技术指导。

关键词： 酿酒黄水; 希瓦氏菌; 假单胞菌; 抑菌; 细胞膜

本文引用格式

刘海晴 , 李万鹏 , 王奕飞 , 吴德光 , 武文华 , 孙溪 . 酿酒黄水对希瓦氏菌和假单胞菌抑菌机理的研究[J]. 食品与发酵工业, 2022 , 48(5) : 68 -74 . DOI: 10.13995/j.cnki.11-1802/ts.029643

Abstract

Shewanella and Pseudomonas are the main reasons for the decay of aquatic fish. To explore the effect of yellow water from liquor (YWL) on decay in fish, the minimum inhibitory concentration (MIC) of YWL for these two strains, as well as their cell membrane integrity, permeability, and AKP enzyme activity before and after treatment, were determined. A concentration of 3.13% and 1.56% YWL significantly inhibited the growth of Shewanella and Pseudomonas fluorescens, respectively. The ability of these bacteria to synthesize nucleic acid was significantly reduced after treatment with yellow water at the MIC. The ultraviolet absorbing substances and AKP enzyme activity released from the cell and cell membrane space also significantly increased, and inspection with scanning electron microscopy showed that the surface of bacteria after treatment was sunken or even broken. Thus, YWL is a potential fish preservative. This study provides theoretical support and technical guidance for the research and development of new preservatives during fish processing and storage.

Key words： yellow water from liquor; Shewanella; Pseudomonas; bacteriostasis; cell membrane

参考文献

[1] 朱开宪,赵金松,胡春玲.黄水的预处理及成分含量测定研究[J].酿酒科技,2016(8):105-107;112.
ZHU K X,ZHAO J S,HU C L.The pretreatment of yellow water and the measurement of its components[J].Liquor-Making Science & Technology,2016(8):105-107;112.
[2] 郭璟.白酒发酵副产物黄水的综合利用研究[D].西安:西北大学,2010.
GUO J.Study on comprehensive utilization of wine fermentation byproduct[D].Xi'an:Northwest University,2010.
[3] 张雯,卞丹,王芳婷,等.大黄鱼源腐败菌的腐败能力与粘附性研究[J].中国食品学报,2019,19(1):117-124.
ZHANG W,BIAN D,WANG F T,et al.The ability of spoilage and adhesion of spoilage bacteria isolated from large yellow croaker(Pseudosciaena crocea)[J].Journal of Chinese Institute of Food Science and Technology,2019,19(1):117-124.
[4] 郭全友,杨宪时,许钟,等.冷藏养殖大黄鱼细菌相组成和优势腐败菌鉴定[J].水产学报,2006,30(6):824-830.
GUO Q Y,YANG X S,XU Z,et al.Bacterial flora and identification of dominated spoilage organisms on cultured Pseudosciaena crocea at chilled storage[J].Journal of Fisheries of China,2006,30(6):824-830.
[5] 苏红,申亮,毕诗杰,等.复合生物保鲜剂结合冰温贮藏对红鳍东方鲀的保鲜效果[J].水产学报,2019,43(3):688-696.
SU H,SHEN L,BI S J,et al.Preservation effect of complex biological preservative combined with ice temperature storage on Takifugu rubripes[J].Journal of Fisheries of China,2019,43(3):688-696.
[6] 张新林,谢晶,钱韻芳,等.不同温度条件下三文鱼中荧光假单胞菌生长预测模型的建立[J].食品科学,2017,38(21):74-79.
ZHANG X L,XIE J,QIAN Y F,et al.Predictive growth model for Pseudomonas fluorescence in salmon at different temperatures[J].Food Science,2017,38(21):74-79.
[7] 励建荣,杨兵,李婷婷.水产品优势腐败菌及其群体感应系统研究进展[J].食品科学,2015,36(19):255-259.
LI J R,YANG B,LI T T.Advances in quorum sensing of dominant spoilage bacteria from aquatic products[J].Food Science,2015,36(19):255-259.
[8] SHARMA A,BAJPAI V K,BAEK K H.Determination of antibacterial mode of action of Allium sativum essential oil against foodborne pathogens using membrane permeability and surface characteristic parameters[J].Journal of Food Safety,2013,33(2):197-208.
[9] AL-ADHAM I S I,ASHOUR H,AL-KAISSI E,et al.Studies on the kinetics of killing and the proposed mechanism of action of microemulsions against fungi[J].International Journal of Pharmaceutics,2013,454(1):226-232.
[10] 杨昆,王欢,高洁,等.抗菌肽BCp12对大肠杆菌壁膜及DNA损伤的机制[J].食品科学,2021,42(19):114-121.
YANG K,WANG H,GAO J,et al.The mechanism of antimicrobial peptide BCp12 on E.coli wall membrane and DNA damage[J].Food Science,2021,42(19):114-121.
[11] 盛杰.酿酒黄水抑菌特性的研究[D].天津:天津科技大学,2016.
SHENG J.Study on antimicrobial activity of yellow water-wine fermentation[D].Tianjin:Tianjin University of Science & Technology,2016.
[12] 缪玉佳,陈杰豪,梁天雨,等.冬凌草甲素对嗜水气单胞菌体外抑菌效果及作用机制[J].水产学报,2021,45(11):1 899-1 908.
MIAO Y J,CHEN J H,LIANG T Y,et al.Antibacterial mechanism of oridonin against Aeromonas hydrophila in vitro[J].Journal of Fisheries of China,2021,45(11):1 899-1 908.
[13] 赵丽.大豆种皮多糖的乳化特性及机制研究[D].锦州:渤海大学,2016.
ZHAO L.Studies on emulsifying properties of soy hull polysaccharide and related mechanisms[D].Jinzhou,China:Bohai University,2016.
[14] 雷燕,李瀚林,曾凡坤,等.不同单一酸化剂及复合酸化剂体外抑菌能力比较研究[J].现代畜牧兽医,2021(7):28-31.
LEI Y,LI H L,ZENG F K,et al.Comparative in vitro study on antibacterial activity of different single acidifiers and compound acidifiers[J].Modern Journal of Animal Husbandry and Veterinary Medicine,2021(7):28-31.
[15] PEARLIN B V,MUTHUVEL S,GOVIDASAMY P,et al.Role of acidifiers in livestock nutrition and health:A review[J].Journal of Animal Physiology and Animal Nutrition,2020,104(2):558-569.
[16] RICHARDS J D,GONG J,DE LANGE C F M.The gastrointestinal microbiota and its role in monogastric nutrition and health with an emphasis on pigs:Current understanding,possible modulations,and new technologies for ecological studies[J].Canadian Journal of Animal Science,2005,85(4):421-435.
[17] 盛杰,纪海玉,徐亚超,等.酿酒黄水对枯草芽胞杆菌的抑菌机制研究[J].食品工业科技,2017,38(21):126-129;136.
SHENG J,JI H Y,XU Y C,et al.Study on anti-bacterial mechanism of yellow water from liquor fermentation on Bacillus subtilis[J].Science and Technology of Food Industry,2017,38(21):126-129;136.
[18] BAJPAI V K,SHARMA A,BAEK K H.Antibacterial mode of action of Cudrania tricuspidata fruit essential oil,affecting membrane permeability and surface characteristics of food-borne pathogens[J].Food Control,2013,32(2):582-590.
[19] PINTO N D C C,CAMPOS L M,EVANGELISTA A C S,et al.Antimicrobial Annona muricata L.(soursop) extract targets the cell membranes of Gram-positive and Gram-negative bacteria[J].Industrial Crops and Products,2017,107:332-340.
[20] TANG C L,CHEN J L,ZHANG L X,et al.Exploring the antibacterial mechanism of essential oils by membrane permeability,apoptosis and biofilm formation combination with proteomics analysis against methicillin-resistant Staphylococcus aureus[J].International Journal of Medical Microbiology,2020,310(5):151435.
[21] MEI C C,WANG X,CHEN Y C,et al.Antibacterial activity and mechanism of Litsea cubeba essential oil against food contamination by Escherichia coli and Salmonella enterica[J].Journal of Food Safety,2020,40(4):e12809.
[22] LONG M,WANG J,ZHUANG H,et al.Performance and mechanism of standard nano-TiO2(P-25) in photocatalytic disinfection of foodborne microorganisms-Salmonella typhimurium and Listeria monocytogenes[J].Food Control,2014,39:68-74.
[23] 周倩倩,方士元,梅俊,等.丁香酚对腐败希瓦氏菌和荧光假单胞菌的抑制机理[J].食品科学,2020,41(9):1-6.
ZHOU Q Q,FANG S Y,MEI J,et al.Inhibitory mechanism of eugenol on Shewanella putrefaciens and Pseudomonas fluorescens[J].Food Science,2020,41(9):1-6.
[24] HSOUNA A B,TRIGUI M,MANSOUR R B,et al.Chemical composition,cytotoxicity effect and antimicrobial activity of Ceratonia siliqua essential oil with preservative effects against Listeria inoculated in minced beef meat[J].International Journal of Food Microbiology,2011,148(1):66-72.
[25] WANG F,WEI F Y,SONG C X,et al.Dodartia orientalis L.essential oil exerts antibacterial activity by mechanisms of disrupting cell structure and resisting biofilm[J].Industrial Crops and Products,2017,109:358-366.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司