鲍鱼壳煅烧物抗菌活性初步研究

颜莹芬; 章超桦; 卢虹玉; 郑惠娜; 曹文红; 秦小明

doi:10.13386/j.issn1002-0306.2016.10.023

鲍鱼壳煅烧物抗菌活性初步研究

广东海洋大学食品科技学院,广东省水产品加工与安全重点实验室,水产品深加工广东普通高等学校重点实验室,国家贝类加工技术研发分中心(湛江)

基金项目:

国家现代农业产业技术体系(CAR-48-07B)；

详细信息

作者简介:
颜莹芬(1979-),女,硕士研究生,研究方向:海洋生物资源利用,E-mail:yc3873795@126.com。;

章超桦(1956-),男,博士,教授,研究方向:海洋生物资源综合利用研究,E-mail:zhangch2@139.com。;

中图分类号: TS254.9
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出版历程
- 收稿日期: 2015-12-21

The preliminary study on antibacterial activity of abalone shell calcinate

College of Food Science and Technology,Guangdong Ocean University,Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety,Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution,National Research and Development Branch Center for Shellfish Processing (Zhanjiang)

摘要

摘要: 研究鲍鱼壳煅烧物对几种常见致病菌的体外抗菌活性。采用滤纸片法和牛津杯双层琼脂扩散法测试不同温度段鲍鱼壳煅烧物对受试菌的抑制作用,并用琼脂梯度稀释法确定最小抑菌浓度(MIC)。结果表明:当煅烧温度段≥800℃,鲍鱼壳煅烧物对几种常见致病菌均有较强的抑制作用,尤其对金黄色葡萄球菌和铜绿假单鲍菌具有显著的抑制作用(p<0.05),MIC分别为1 mg/m L和0.5 mg/m L;并且在一定温度范围内,其对受试菌的抑制能力均随煅烧温度的升高而显著增加,在1100℃煅烧温度上抗菌效果最好。
- 鲍鱼壳 /
- 抗菌活性 /
- 最小抑菌浓度(MIC) /
- 煅烧温度
Abstract: The antibacterial activities of abalone shell calcinate against the common pathogenic bacteria were studied.Both of filter paper and Oxford cup double agar diffusion methods were used to detect the constrain on the specific bacteria of different temperature rangesbalone shell calcinate,while the minimal inhibitory concentration( MIC) was determined by agar gradient dilution method.The results showed that abalone shell calcinate inhibited strongly against those common pathogenic bacteria in the calcining temperature ranges ≥ 800 ℃,especially significantly for Staphylococcus aureus and Pseudomonas aeruginosa( p < 0.05). MIC was 1 mg / m L and0.5 mg / m L. And within a certain temperature range,the inhibition ability increased with the calcining temperatures,with the optimal antimicrobial calcining temperature at 1100 ℃.
- abalone shell /
- antibacterial activity /
- minimal inhibitory concentration(MIC) /
- calcining temperature

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