香芹酚是一种存在于精油中的天然化合物,对多种微生物具有抗菌作用。该研究旨在研究香芹酚对蜡样芽孢杆菌的抑菌作用及其在白腐乳后发酵过程中的应用。研究中测定了香芹酚对2种蜡样芽孢杆菌的最小抑菌浓度(minimum inhibitory concentration, MIC)和最小杀菌浓度(minimum bactericidal concentration, MBC),分别为0.312 5 mg/mL和0.625 0 mg/mL,第24 h的抑菌率分别为94.06%和94.07%。同时考察了香芹酚对菌落形成、孢子萌发、分子泄露和细胞形态的影响,并通过在白腐乳后发酵阶段添加香芹酚来评估其应用效果。结果显示,在最小抑菌浓度下,香芹酚显著降低了孢子的萌发率,并导致蜡样芽孢杆菌细胞形态的改变和细胞膜的破坏,引起核酸、蛋白质和酶的泄露。此外,香芹酚处理组的白腐乳菌落总数、蜡样芽孢杆菌数和孢子数分别减少了84.62%、47.37%和93.15%。因此,香芹酚有望作为一种有效的抑菌剂,用于控制腐乳中的蜡样芽孢杆菌。
Carvacrol, a natural compound found in essential oils, has demonstrated antimicrobial properties against various microorganisms.The objective of this study was to investigate the bacteriostatic effects of carvacrol on Bacillus cereus and its application in the post-fermentation process of white sufu.The minimum inhibitory and minimum bactericidal concentrations of carvacrol against two Bacillus cereus species were determined to be 0.312 5 mg/mL and 0.625 0 mg/mL, respectively, and the inhibition rates at 24 h were 94.06% and 94.07%, respectively.The study also investigated the effects of carvacrol on colony formation, spore germination, cellular nucleic acid, protein leakage, enzyme activity, and cell morphology. Carvacrol was also added to the white sufu during the post-fermentation stage to evaluate its effectiveness.The results showed that carvacrol, at the minimum inhibitory concentration, significantly reduced the spore germination rate and led to changes in the morphology of Bacillus cereus cells and disruption of cell membranes, causing leakage of nucleic acids, proteins and enzymes.Additionally, the total number of colonies, the number of Bacillus cereus, and the number of spores of white sufu in the carvacrol-treated group were reduced by 84.62%, 47.37%, and 93.15%, respectively.Therefore, carvacrol exhibits strong potential as an effective bacteriostatic agent for controlling Bacillus cereus in white sufu.
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