蓝蔚青,杨歆,王蒙,梅俊,谢晶

• 1:上海海洋大学食品学院
• 2:上海水产品加工及贮藏工程技术研究中心
• 3:食品科学与工程国家级实验教学示范中心(上海海洋大学)

摘要(Abstract)：

【目的】探究壳聚糖处理对腐生葡萄球菌(Staphylococcus saprophytic)的作用机制。【方法】通过光密度值结合菌液澄清度法综合确定壳聚糖对腐生葡萄球菌的最小抑菌浓度(Minimum Inhibitory Concentration,MIC),分析其在MIC与2MIC的壳聚糖作用下的微生物生长曲线、电导率值、碱性磷酸酶(Alkaline Phosphatase,AKP)含量、过氧化氢酶(Catalase,CAT)含量、苹果酸脱氢酶(Malatedehydrogenase,MDH)含量与生物膜生成量等指标变化,并结合扫描电镜(ScanningElectronMicroscopy,SEM)观察其作用后对菌体细胞形态变化影响,综合评价壳聚糖处理对腐生葡萄球菌的作用机制。【结果与结论】壳聚糖对腐生葡萄球菌的MIC为1.25 mg/mL;菌体经MIC和2MIC处理后,其正常生长受到抑制,细胞壁被破坏,细胞膜通透性改变,CAT与MDH含量降低,其作用效果与壳聚糖浓度正相关;SEM结果显示,与对照CK组对比,腐生葡萄球菌经MIC壳聚糖处理后,菌体形状不规则,表面皱褶;经2MIC壳聚糖处理后,菌体表面产生泡状物且黏附明显,表明壳聚糖使腐生葡萄球菌菌体细胞壁受损,菌体生长受到抑制,胞内保护酶与三羧酸循环中的关键酶活性降低,细胞代谢能力随之下降,细胞膜结构完整度受到破坏,最终导致菌体死亡。

关键词(KeyWords)： 壳聚糖;腐生葡萄球菌;作用机制

Abstract:

Keywords:

基金项目(Foundation): “十三五”国家重点研发计划重点专项(2019YFD0901602);; 现代农业产业技术体系建设专项(CARS-47-G26);; 上海水产品加工及贮藏工程技术研究中心能力提升项目(19DZ2284000)

作者(Author): 蓝蔚青,杨歆,王蒙,梅俊,谢晶

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