›› 2015, Vol. 42 ›› Issue (1): 136-139.doi: 10.16431/j.cnki.1671-7236.2015.01.021

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Study on Anti-bacterial Mechanism of Anji White Tea against Flavobacterium columnaris

LV Na1,2, WEI Wei1, GU Shuai1, PANG Chao1, LI Xue-jiao1, GUO Chang1   

  1. 1. College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China;
    2. College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China
  • Received:2014-08-13 Online:2015-01-20 Published:2015-02-06

Abstract: The anti-bacterial mechanism of Anji white tea against Flavobacterium columnaris was investigated by determining the changes in electric conductivity rate and UV-absorbing compounds of bacterial culture medium treated by the extraction of Anji white tea.The changes in phosphorous metabolism and soluble sugar concentration of bacteria were also detected.Results showed that the electric conductivity rate and soluble sugar concentration of microbial broth increased.The bacterial suspension of UV-absorbing compounds also increased with time prolonged.These results indicated that the extraction from Anji white tea could damage the structure of cell membrane, which resulted in the increasing of permeability of cell membrane and release of intracellular components.Besides, the consumption of phosphorous decreased after treated with extraction of Anji white tea, which seriously influenced the synthesis of important cell components, such as nucleic acid and phospholipid, the energy metabolism was inhibited and finally led to the loss of normal physiological function of bacterium.The study indicated that Anji white tea inhibited Flavobacterium columnaris growth by damaging the structure of cell membrane and interrupting bacteria phosphorous metabolism.

Key words: Flavobacterium columnaris; Anji white tea; anti-bacterial mechanism

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