大肠杆菌在蔓越莓汁存在的情况下导致培养基酸化。
Media acidification by Escherichia coli in the presence of cranberry juice.
作者信息
Johnson Brandy J, Lin Baochuan, Rubin Robert A, Malanoski Anthony P
机构信息
Center for Bio/Molecular Science & Engineering, Code 6900, Naval Research Laboratory, Washington, DC 20375, USA.
出版信息
BMC Res Notes. 2009 Nov 12;2:226. doi: 10.1186/1756-0500-2-226.
BACKGROUND
The inhibition of Escherichia coli growth in the presence of Vaccinium macrocarpon has been extensively described; however, the mechanisms of this activity are not well characterized.
FINDINGS
Here, E. coli was grown in media spiked with cranberry juice. The growth rate and media pH were monitored over more than 300 generations. The pH of the growth media was found to decrease during cell growth. This result was unique to media spiked with cranberry juice and was not reproduced through the addition of sugars, proanthocyanidins, or metal chelators to growth media.
CONCLUSION
This study demonstrated that factors other than sugars or proanthocyanidins in cranberry juice result in acidification of the growth media. Further studies are necessary for a complete understanding of the antimicrobial activity of cranberry products.
背景
在蔓越莓存在的情况下大肠杆菌生长受到抑制已被广泛描述；然而，这种活性的机制尚未得到充分表征。
研究结果
在此，大肠杆菌在添加了蔓越莓汁的培养基中生长。对超过300代的生长速率和培养基pH值进行了监测。发现细胞生长过程中生长培养基的pH值下降。这一结果是添加蔓越莓汁的培养基所特有的，通过向生长培养基中添加糖、原花青素或金属螯合剂无法重现。
结论
本研究表明，蔓越莓汁中除糖或原花青素之外的因素会导致生长培养基酸化。为全面了解蔓越莓产品的抗菌活性，还需要进一步研究。
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