CAJ | 학술논문

本实验研究18种辛香料对五种食源性病原菌:单增李斯特菌,大肠杆菌 O157:H7,肠炎沙门氏菌,副溶血性弧菌和金黄色葡萄球菌的抑制作用.辛香料以60℃蒸馏水浸提.研究各种辛香料的最低抑菌浓度(80～5 mg/mL)以及经100℃处理15 min和121 ℃处理15 min的稳定性.结果表明,大部分辛香料具有良好的抑菌效果,尤其是丁香和桂皮对副溶血弧菌和金黄色葡萄球菌的最低抑菌浓度为5 mg/mL.经热处理部分香料失去了抑制作用,如八角,茴香,五香粉,海南白和黑胡椒,但大多数香料保持抑菌效果.这些结果表明,香料可抑制感染海产品的病原菌,同时在加工香料的过程中应该避免高温处理.
본실험연구18충신향료대오충식원성병원균:단증리사특균,대장간균 O157:H7,장염사문씨균,부용혈성호균화금황색포도구균적억제작용.신향료이60℃증류수침제.연구각충신향료적최저억균농도(80～5 mg/mL)이급경100℃처리15 min화121 ℃처리15 min적은정성.결과표명,대부분신향료구유량호적억균효과,우기시정향화계피대부용혈호균화금황색포도구균적최저억균농도위5 mg/mL.경열처리부분향료실거료억제작용,여팔각,회향,오향분,해남백화흑호초,단대다수향료보지억균효과.저사결과표명,향료가억제감염해산품적병원균,동시재가공향료적과정중응해피면고온처리.
The antimicrobial effects of eighteen spices were screened against five food-borne bacterial strains: Listeria monocytogenes,Escherichia coli O157 : H7,Salmonella enteritidis,Vibrio parahaemolyticus,and Staphylococcus aureus.Spices were extracted by hot water(60 ℃).The minimum inhibitory concentrations(MICs)of extracts were determined by the agar dilution method ranged from 80 to 5 mg/mL;The stability of extracts were measured by heat treatment(100℃-15 min;121 ℃-15 min).The results showed that most spices have nice antibacterial activity,especially clove and cinnamon powder;The lowest MIC was 5 mg/mL observed in clove and Cassia twig powder act on V.parahaemolyticus and Staphylococcus aureus.By heat treatment,part of the spices apparently lost its inhibitory effect,such as star anise,fermel,spiced powder,Hainan white and black pepper,but the majority of spices keep their antibacterial effect.These results suggest that the spices can be practical for protecting seafood from the risk of contamination by food-borne pathogens and avoid high temperature treatment during processing the spices.