天然调味料对鱿鱼腐败菌的抑菌作用研究

以鱿鱼自然腐败菌为指示菌,研究大葱、生姜、大蒜提取液以及陈醋的抑菌作用。结果表明:大蒜水溶性和醇溶性提取液、陈醋对鱿鱼腐败菌有强抑菌作用,生姜仅醇溶性提取液有抑菌活性,而大葱水溶性和醇溶性提取液抑菌活性不明显。经测定大蒜水溶性提取液对鱿鱼腐败菌的最小杀菌浓度(MBC)和最小抑菌浓度(MIC)分别为原蒜液和原蒜液稀释4倍,陈醋的MBC和MIC分别为原醋液稀释16倍和32倍。在60~100℃下加热10~40 min,大蒜液的抑菌活性随着加热温度升高和加热时间的延长而降低,而陈醋的抑菌活性则在加热温度高于70℃,加热时间超过30 min后显著提高。不同比例的姜液、蒜液和陈醋混合液对鱿鱼腐败菌的抑菌效果不同,当复配液中陈醋相对含量高,而姜、蒜液相对含量低时抑菌效果好。

Antibacterial Activity of Natural Sauces on the Spoilage Bacteria from Squid

In this paper, the natural spoilage bacteria from squid were used as indicative strains. The antibacterial activities of extracts from green Chinese onion, ginger, garlic, as well as vinegar, were investigated respectively. Results showed that the water-soluble and alcohol-soluble garlic extracts and vinegar displayed strong antibacterial activities. The alcohol-soluble ginger extracts demonstrated antibacterial activity. Whereas, the inhibiting activity of green Chinese onion extracts including water-soluble and alcohol-soluble was not obviously observed. The minimum bactericidal concentration（MBC） and minimum inhibitory concentration（MIC） of garlic extracts were the raw extracts and 4 fold dilutions of raw ones, respectively. By comparison, the MBC and MIC of vinegar extracts were 16 fold and 32 fold dilutions, respectively. In addition, the antibacterial activity of garlic extracts was decreased with increased heating temperature（ranged from 60 to 100 ℃） and prolonged heating time（ranged from 10 to 40 min）. However, the inhibition zone diameter of vinegar was significantly increased when heated at over 70 ℃ for more than 30 min. As for the mixture of various ratios of ginger, garlic extracts and vinegar, the compound solution showed different antibacterial activities. The strong antibacterial activities were obtained when the solution had relative high vinegar content and low ginger and garlic contents.