Jia Chun-Feng, Yu Wang-Ning, Zhang Bo-Lin
1College of Biochemical Engineering and Environmental Engineering, Baoding University, Baoding, 071000 China.
2College of Medicine, Hebei University of Engineering, Affiliated Hospital, Handan, 056002 China.
Food Sci Biotechnol. 2019 Dec 3;29(5):657-665. doi: 10.1007/s10068-019-00712-7. eCollection 2020 May.
In this work, the fermentation conditions and the antibacterial characteristics of leaves vinegar (EV) were studied. By single factor orthogonal test, it was found that under optimal fermentation conditions (bran addition 10%, sugar addition 8%, leaven addition 0.3% and acetic acid bacteria solution 12%), the acetic acid content and CA content of EV were 45.5 ± 2.8 mg/mL and 0.98 ± 0.08 mg/mL, respectively. Then, by the disc diffusion method, it was concluded that the antibacterial effect of EV was significantly higher than that of leaves enzymatic hydrolysate and Zhenjiang aromatic vinegar (<0.05). An investigation into action mode of EV against indicated that, under the combined action of CA and acetic acid, EV exerted its antibacterial effect by damaging bacterial cell wall and cell membrane, increasing the cell permeability which resulted in the structural lesions and release of cell components, thus led to cell death.
本研究对叶醋（EV）的发酵条件和抗菌特性进行了研究。通过单因素正交试验发现，在最佳发酵条件下（麸皮添加量10%、糖添加量8%、酵母添加量0.3%、醋酸菌液12%），叶醋的醋酸含量和儿茶素含量分别为45.5±2.8mg/mL和0.98±0.08mg/mL。然后，通过纸片扩散法得出，叶醋的抗菌效果显著高于叶酶解产物和镇江香醋（P<0.05）。对叶醋抗菌作用方式的研究表明，在儿茶素和醋酸的共同作用下，叶醋通过破坏细菌细胞壁和细胞膜，增加细胞通透性，导致细胞结构损伤和细胞成分释放，从而导致细胞死亡来发挥抗菌作用。
