This study investigated the antimicrobial mechanism of phytic acid (PA) and its antibacterial effects in combination with ethanol. The MIC of PA on Escherichia coli ATCC 11229, Staphylococcus aureus ATCC 6538P, Bacillus subtilis ATCC 6633, and Salmonella Typhimurium CICC 27483 were 0.24, 0.20, 0.26, and 0.28% (w/w), respectively. E. coli ATCC 11229 and S. aureus ATCC 6538P were selected to investigate the mechanism of PA by analyzing its effects at 1/2MIC and at MIC on the cell morphology, intracellular ATP, and cell membrane integrity. Environmental scanning electron microscope images revealed that PA was able to change the cell morphology and disrupt the intercellular adhesion. PA retarded bacterial growth and caused cell membrane dysfunction, which was accompanied by decreased intracellular ATP concentrations. Flow cytometry analysis further revealed that almost all the bacterial cells were damaged after treatment with PA at its MIC for 2 h. Moreover, PA has a synergistic antimicrobial ability when used in combination with ethanol. These results suggested that PA is effective in inhibiting growth of foodborne pathogens mainly by the mechanism of cell membrane damage and to provide a theoretical basis for the development of natural antimicrobial agents in the food industry.

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植酸对食源性病原菌的抗菌作用及其作用方式的研究

本研究探讨了植酸（PA）的抗菌机理及其与乙醇联合的抗菌作用。大肠杆菌ATCC 11229，金黄色葡萄球菌ATCC 6538P，枯草芽孢杆菌ATCC 6633和鼠伤寒沙门氏菌CICC 27483的PA MIC分别为0.24、0.20、0.26和0.28％（w / w）。选择大肠杆菌ATCC 11229和金黄色葡萄球菌ATCC 6538P通过分析PA在1 / 2MIC和MIC对细胞形态，细胞内ATP和细胞膜完整性的影响来研究PA的机制。环境扫描电子显微镜图像显示，PA能够改变细胞形态并破坏细胞间粘附。PA抑制细菌生长并引起细胞膜功能障碍，并伴有细胞内ATP浓度降低。流式细胞仪分析进一步表明，PA在其MIC处处理2小时后，几乎所有细菌细胞均受到破坏。而且，当与乙醇组合使用时，PA具有协同的抗菌能力。这些结果表明，PA主要通过细胞膜损伤的机理有效抑制食源性病原体的生长，并为食品工业中天然抗菌剂的开发提供了理论基础。