醇蒸汽在体外和蔬菜表面的抗菌活性
Daisuke Kyoui1, Yuka Saito1, Akifumi Takahashi1
1Laboratory of Food Microbiology, Department of Food Science and Technology, College of Bioresource Sciences, Nihon University, 1866 Kameino, Fujisawa 2520880, Kanagawa, Japan.
Foods (Basel, Switzerland)
|August 26, 2023
概括
1-Hexanol蒸汽显示抗菌作用对抗阴性细菌,并降低了蔬菜如卷心菜和胡卜中的细菌数量. 然而,它也导致了白菜的变色,这表明需要进一步的研究来实现实际应用.
科学领域:
- 微生物学 微生物学
- 食品科学 食品科学 食品科学
- 植物科学 植物科学
背景情况:
- 醇是一种挥发性酒精,也是植物精油 (EO) 的组成部分,其蒸汽相抗菌活性在很大程度上未被研究.
- 了解醇蒸汽的抗菌性质对于食品保存和了解EO功能至关重要.
研究的目的:
- 为了评估1-,2-和3-hexanol蒸汽对与食物相关的细菌的抗菌活性.
- 为了评估1-hexanol蒸汽对蔬菜中的细菌数量的影响.
主要方法:
- 暴露七种与食物相关的细菌在亚格介质上的1,2,或3hexanol蒸汽.
- 在暴露于1-hexanol蒸气后,测量了卷心菜,胡卜和茄子中的总活力细菌数量.
主要成果:
- 1-Hexanol蒸汽对格拉姆阴性细菌表现出抗菌作用,但对格拉姆阳性细菌没有.
- 2-和3-醇异构体没有显示抗菌活性.
- 1-Hexanol蒸汽降低了卷心菜和胡卜中的细菌数量,并抑制了茄子的生长,特定度在72至168小时内在卷心菜中显示出细菌静止作用.
- 观察到白菜的变色是暴露于1-hexanol蒸汽的副作用.
结论:
- 1-hexanol具有作为食品应用中的蒸汽相抗菌剂的潜力.
- 需要进行进一步的研究,以优化其使用并减轻蔬菜变色等副作用.
- 这些发现有助于理解精油成分的抗菌活性.
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