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乳业科学与技术 ›› 2014, Vol. 37 ›› Issue (5): 1-3.DOI: 10.15922/j.cnki.jdst.2014.05.001

• 基础研究 •    下一篇

L-乳酸、D-乳酸对3种食源性致病菌的抑制作用

高彩霞, 吴正钧   

  1. 光明乳业股份有限公司,乳业生物技术国家重点实验室,上海 200436
  • 出版日期:2014-10-30 发布日期:2022-02-11

Antibacterial Activity of L-and D-Lactic Acid against Three Foodborne Pathogenic Bacteria

GAO Cai-xia, WU Zheng-jun   

  1. (State Key Laboratory of Dairy Biotechnology, Bright Dairy & Food Co. Ltd., Shanghai 200436, China)
  • Online:2014-10-30 Published:2022-02-11

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摘要： 选用金黄色葡萄球菌(S.aureus)、大肠杆菌(E.coli ATCC 43889)、福氏志贺菌(Shigella flexneri CMCC 51334)3株常见的食源性致病菌,用于测定L-乳酸、D-乳酸的最小抑菌浓度(minimum inhibitory concentration,MIC)及最小杀菌浓度(minimum bactericidal concentration,MBC),并比较L-乳酸、D-乳酸对3株食源性致病菌抑菌效果差异.结果表明:L-乳酸、D-乳酸对3株食源性致病菌均有不同程度的抑制作用,金黄色葡萄球菌MIC0.1 mg/mL、MBC 3.2 mg/mL,大肠杆菌MIC 0.1 mg/mL、MBC 1.6 mg/mL,福氏志贺菌MIC 0.1 mg/mL、MBC3.2mg/mL.在所选3株指示菌浓度105～106 CFU/mL、乳酸0.2 mg/mL质量浓度下,L-乳酸的抑菌效果显著高于D-乳酸.

关键词: L-乳酸；D-乳酸；食源性致病菌；抑菌作用

Abstract: Three common foodborne pathogenic bacteria, Staphylococcus aureus, Escherichia coli and Shigella flexneri, were selected for assessing the antibacterial activity of L- and D-lactic acid as indicated by minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). The growth of all these foodborne pathogens was inhibited in the presence of L- or D-lactic acid. Both showed an MIC of 0.1 mg/mL for all the pathogens and an MBC of 3.2, 1.6 and 3.2 mg/mL for Staphylococcus aureus, Escherichia coli and Shigella flexneri, respectively. L-lactic acid more significantly inhibited the three indicator strains at a density of 105–106 CFU/mL than its D-isomer when present at a concentration of 0.2 mg/mL.

Key words: L-lactic acid; D-lactic acid; foodborne pathogenic bacteria; antibacterial activity

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