中文摘要：

研究茶多酚、柠檬醛、肉桂醛在亚抑菌浓度下对食源性金黄色葡萄球菌和肠炎沙门氏菌生物被膜形成能力的影响。采用二倍稀释法确定三种物质的最小抑菌浓度，在亚抑菌浓度下作用于10株金黄色葡萄球菌和10株肠炎沙门氏菌，用微孔板法检测两种细菌生物被膜形成情况。结果表明茶多酚、柠檬醛、肉桂醛在亚抑菌浓度下对金黄色葡萄球菌和肠炎沙门氏菌均有不同程度的抑制作用，差异有统计学意义（P〈0．05），且随着各物质浓度的加大抑制作用也增强，荼多酚对革兰氏阳性茼金黄色葡萄球菌成膜抑制能力比对革兰氏阴性菌肠炎沙门氏菌的成膜抑制能力要强，差异有统计学意义（P〈0．05）。柠檬醛和肉桂醛对两种不同细菌的成膜抑制能力没有差异。

英文摘要：

To investigate the effect of subinhibitory concentration of tea polyphenols, citral and cinnamaldehyde on biofilm formation of staphylococcus aureus and Salmonella enteritidis. Dilution method is used to determine minimum inhibitory eoncentration（MIC） of tea polyphenols, citral and einnamaldehyde against staphylococcus anreus and Salmonella enteritidis. Biofilm formation of 10 strains of staphylococcus aureus and 10 strains of Salmonella enteritidis are tested by microtiter-plate method at the subinhibitory concentration of the three products. The results indicate that tea polyphenols, eitral and cinnamaldehyde obviously inhibit the biofilm formation of two food-borne pathogenic bacterium（ P〈0. 05）. The inhibition is enhanced with the increase of the concentration of tea polyphenols, citral and cinnamaldehyde. Biofilm inhibition effect on staphylococcus aureus of tea polyphenols is stronger than Salmonella enteritidis （ P〈0. 05）. There is no significant difference between inhibition effect on staphylococcus aureus and Salmonella enteritidis for eitral and einnamaldehyde.