Thomas L V, Davies E A, Delves-Broughton J, Wimpenny J W
Cardiff School of Biosciences, Cardiff University, UK.
J Appl Microbiol. 1998 Dec;85(6):1013-22. doi: 10.1111/j.1365-2672.1998.tb05266.x.
Nisin in combination with the sucrose fatty acid esters, sucrose palmitate (P-1570 and P-1670) or sucrose stearate (S-1570 and S-1670) was tested against a range of Gram-negative and Gram-positive bacteria. Initial liquid culture investigation showed that the sugar ester P-1670 resulted in a synergist enhancement of the bacteriostatic activity of nisin against Gram-positive bacteria and not Gram-negative bacteria. Some enhancement of the bactericidal activity of nisin against Listeria monocytogenes was also observed. This increased nisin inhibitory effect was confirmed on solid media using plates with gradients of pH and NaCl. Synergism was observed with all four sucrose fatty acid esters, which enhanced the antimicrobial activity of nisin against several strains of L. monocytogenes, Bacillus cereus (both cells and spores), Lactobacillus plantarum and Staphylococcus aureus. The combination of nisin and the sucrose fatty acid esters showed no inhibition of Gram-negative bacteria (Salmonella enteritidis, Salm. typhimurium and Pseudomonas aeruginosa).
研究了乳酸链球菌素与蔗糖脂肪酸酯（蔗糖棕榈酸酯，即P - 1570和P - 1670，以及蔗糖硬脂酸酯，即S - 1570和S - 1670）联合使用对一系列革兰氏阴性菌和革兰氏阳性菌的抗菌效果。最初的液体培养研究表明，糖酯P - 1670能协同增强乳酸链球菌素对革兰氏阳性菌而非革兰氏阴性菌的抑菌活性。同时也观察到乳酸链球菌素对单核细胞增生李斯特菌的杀菌活性有所增强。在含有pH梯度和NaCl梯度的固体培养基平板上，证实了乳酸链球菌素这种增强的抑制作用。观察到所有四种蔗糖脂肪酸酯均有协同作用，它们增强了乳酸链球菌素对几种单核细胞增生李斯特菌、蜡样芽孢杆菌（包括细胞和芽孢）、植物乳杆菌和金黄色葡萄球菌菌株的抗菌活性。乳酸链球菌素与蔗糖脂肪酸酯的组合对革兰氏阴性菌（肠炎沙门氏菌、鼠伤寒沙门氏菌和铜绿假单胞菌）没有抑制作用。
