文章詳目資料
中國畜牧學會會誌
加入收藏
下載文章
中文摘要
本試驗旨在探討不同濃度的單一酸化劑在體外的最低抑菌濃度。將甲酸、乙酸、丙酸、丁 酸、丙酸鈣、丁酸鈉和磷酸分別稀釋為 0, 0.25, 0.5, 1, 1.5, 2, 2.5%；磷酸鈣稀釋為 0, 0.25, 0.5, 1, 1.5, 2%；檸檬酸及乳酸分別稀釋為 0, 0.5, 1, 1.5, 2, 3%，每處理四重複。各種濃度 的酸化劑分別接種大腸桿菌和沙門氏菌，以 37℃ 培養箱培養四小時，以模擬胃腸消化的 時間。四小時後，做各處理濃度九倍的連續稀釋，各濃度取 25 微升的稀釋液滴在培養基 上，將所有培養基放置到 37℃ 恆溫箱等待過夜（18〜24 小時）。通過測定培養基中細菌 數量來確定不同單一酸化劑濃度對大腸桿菌和沙門氏菌的生長的抗菌作用。結果顯示，不 同單一酸化劑對大腸桿菌的最小抑菌濃度（MIC）為甲酸 < 乳酸 < 丁酸、檸檬酸、丙酸、 丙酸鈉、丁酸鈉、磷酸；不同單一酸化劑對沙門氏菌的最小抑菌濃度（MIC）為甲酸 < 丙 酸、丙酸鈣 < 乙酸、丁酸、乳酸 < 磷酸 < 檸檬酸、磷酸鈣 < 丁酸鈉。
英文摘要
The objective of the study was to investigate the minimum inhibitory concentration (MIC) of different levels of single acidifiers in vitro. Formic acid, acetic acid, propionic acid, butyric acid, calcium propionate, sodium butyrate, and phosphoric acid were diluted to 0, 0.25, 0.5, 1, 1.5, 2, 2.5%; calcium phosphate was diluted to 0, 0.25, 0.5, 1, 1.5, 2%; citric acid and lactic acid were diluted to 0, 0.5, 1, 1.5, 2, 3%, respectively. Each treatment had 4 replications. Escherichia coli and Salmonella spp. were inoculated to the acidifiers with various concentrations and incubated at 37℃ for 4 hr to simulate the time of gastrointestinal digestion. Each treatment was then continuously diluted 9-fold, 25 μl of diluted broth were added into the culture medium and the mixture was incubated at 37℃ overnight (18-24 hr). The antibacterial effect of acidifier concentrations on the growth of Escherichia coli and Salmonella spp. was determined by measuring the bacteria count in the culture medium. Results showed that the MIC of Escherichia coli by formic acid < lactic acid < butyric acid, citric acid, propionic acid, sodium propionate, sodium butyrate, phosphoric acid; the MIC of Salmonella spp. by formic acid < propionic acid and calcium propionate < acetic acid, butyric acid and lactic acid < phosphoric acid < citric acid and calcium phosphate < sodium butyrate.