文章基本信息

标题：Monascus pigments against Escherichia coli
本地全文：下载
作者：Guo-Ping Zhao ; Ying-Qiu Li ; Jie Yang 等
期刊名称：Czech Journal of Food Sciences
印刷版ISSN：1212-1800
电子版ISSN：1805-9317
出版年度：2016
卷号：34
期号：3
页码：197-203
DOI：10.17221/430/2015-CJFS
出版社：Czech Academy of Agricultural Sciences
摘要：The antibacterial characteristics of orange pigment, which is one of the Monascus pigments, against Escherichia coli were investigated. Orange pigment exhibited strong antibacterial activity against E. coli evidenced by an increase in the diameter of inhibition zone with orange pigment treatment. The concentration of 2.5 mg/ml was the minimum inhibitory concentration of orange pigment against E. coli. Scanning electron microscopy revealed that orange pigment could damage bacterial cells, eventually resulting in cell death. The increase in the electric conductivity of bacterial cell suspensions suggested that the cytoplasmic membrane was broken by treatment with orange pigment. The result of orange pigment incorporation into egg PC further demonstrated the interaction between orange pigment and the phospholipid led to the disruption of bacterial membrane.
关键词：inhibition zone; minimum inhibitory concentration; antibacterial activity; electric conductivity; membrane disruption