Studies On The Antibacterial Effects Of Mosla Chinensis Maxim Volatile Oil And Its Main Composition And The Preparation Of Volatile Oil Microcapsule

[Background] In the past, people mostly used the synthesis antiseptics, butsome synthesis antiseptics may induce the cancer, abnormity and foodpoisoning. Along with the improvement of society and enhancement of living standardof people, set a higher request to the safe, natural and nutritional additives. In viewof the fact that, seeking the highly effective and natural food antiseptics is one of mostimportant topic in food science and applications biology.[Objects] Investigate the antibacterial activities of MCMVO and its maincomposition on common food-origin bacteria and spoilage bacteria of chilledmeat; Preliminary study the mechanism of antibacterial effects ofMCMVO; Investigate the preparation craft of MCMVO microcapsule.[Methods] Compared the antibacterial activities of MCMVO on commonfood-origin bacteria and spoilage bacteria of chilled meat to commonly used foodpreservatives with the cup method in vitro; Investigate the mechanism of antibacterialeffects of MCMVO and thymol by contrasting the effects of growth curves, proteinutilization of Staphylococcus aureus and the germination spores of Aspergillus flavuslink, and the images of the Staphylococcus aureus under TEM and Aspergillusflavuslink under SEM effected by thymol;Investigate the preparation craft of MCMVOmicrocapsule by spray drying.[Results] 1. The MCMVO has certain antibacterial activities on the growth offood-origin bacterias .The minimal inhibitory and bacteriocidal concentrations forStaphylococcus aureus, Streptococcus pneumoniae and Salmonella S. enterica were0.3125mg/mL, 0.625 mg/mL.2. The MCMVO, thymol and carvacrol has certain anti-fungi effects on the food-originfungi.3. The Micrococcus, Pseudomonas and Staphylococcal were isolated from the chilledmeat. The MIC of MVMCO on that three spoilage bacteria were 0.3125,0.625,2.5mg/mL, and MBC were 0.625,1.25,5mg/mL.4. The thymol, carvacrol and MCMVO can inhibit the protein exploitation of Staphylococcus aureus. The cell membrane partially appears crevice and obviouscytoplasm-wall separation,and the cytoplasm was partially agglutinated.5. The thymol can inhibit the germination of Aspergillus flavus link's spores. Thesurface of spores became smoothly and hollowly, and the mycel appears retortion, fewbranch and smoothly too.6. The preparing craft of MCMVO microcapsule as follow: The proportion of coreand wall material was 1mL: 6g; The concentration of emulsifier was 0.05ï¼…; Theconcentration of slurry was 30g/L.[Conclusions] 1. The MCMVO and its main chemical compositon have certaininhibitory effects on the growth of common food-origin bacteria.2. The MCMVO and its main chemical compositon have certain inhibitory activitieson the growth of spoilage bacteria in the chilled meat.3. The MCMVO and its main chemical compositon can inhibit the growth of bacteria,the protein utilization and the germination of spores.4. The craft of MCMVO microcapsule by spray drying is simple and is suitable forproduction of industrialization.