Song Xiaoqiu, Sun Yue, Zhang Qian, Yang Xiaobo, Zheng Feng, He Shoukui, Wang Yifei
School of Perfume and Aroma Technology, Shanghai Institute of Technology, Haiquan Road 100, Shanghai 201418, China.
Microorganisms. 2019 Jan 11;7(1):18. doi: 10.3390/microorganisms7010018.
Utilization of sublethal concentrations of cinnamon essential oil (CEO) for food preservation has been proposed. However, exposure to stressful, sublethal growth conditions may induce bacterial tolerance to homologous or heterologous stressing agents. Hence, the ability of CEO to stimulate bacterial stress response was evaluated in the current work. was exposed to 1/4 and 1/2 of the minimum inhibitory concentration (MIC, 500 μL/L) of CEO for 18 h. It was found that overnight habituation to CEO failed to induce direct tolerance and cross-tolerance to lactic acid (pH 4.5), NaCl (10 g/100 mL) and high temperature (45 °C) in . Likewise, cells subjected to successive habituation with increasing amounts (1/16 MIC to 2× MIC) of CEO developed no direct tolerance. Taken together, CEO has no inductive effect on the acquisition of stress tolerance in .
有人提出使用亚致死浓度的肉桂精油（CEO）进行食品保鲜。然而，暴露于压力性亚致死生长条件下可能会诱导细菌对同源或异源应激剂产生耐受性。因此，在当前工作中评估了CEO刺激细菌应激反应的能力。将其暴露于CEO最低抑菌浓度（MIC，500 μL/L）的1/4和1/2下18小时。结果发现，对CEO进行过夜适应性处理未能诱导其对乳酸（pH 4.5）、NaCl（10 g/100 mL）和高温（45°C）产生直接耐受性和交叉耐受性。同样，用逐渐增加量（1/16 MIC至2×MIC）的CEO进行连续适应性处理的细胞也未产生直接耐受性。综上所述，CEO对细菌获得应激耐受性没有诱导作用。
