中文摘要：

从腐败食品分离筛选金黄色葡萄球菌，研究食品添加剂对金黄色葡萄球菌生物被膜的影响。按国标方法鉴定金黄色葡萄球菌。在不同质量浓度的防腐剂和乳化剂作用的情况下，用96孔板法检测金黄色葡萄球菌生物被膜形成情况。结果表明：在添加低质量浓度防腐剂山梨酸钾和苯甲酸钠后，金黄色葡萄球菌成膜能力受抑制，当两者质量浓度均≥0．4g／L时无成膜作用，且山梨酸钾抑制成膜趋势比苯甲酸钠明显；添加单甘酯后，质量浓度3g／L成膜率最低，而双甘酯质量浓度4g／L成膜率最低，两者比较，在质量浓度2~4g／L范围内单甘酯抑制成膜比双甘酯好；对于蔗糖酯类乳化剂，在质量浓度0．3~4g／L范围SE7和SE13都显现抑制成膜作用，而SEll整体出现成膜率下降趋势；非离子型表面活性剂吐温-80、Span-60对金黄色葡萄球菌成膜影响不同，与两者自身亲水亲油性相关。因此，这几类食品添加剂对金黄色葡萄球菌生物被膜具有一定抑制作用。

英文摘要：

To investigate the effect of food additives on biofilm formation （BF）, Staphylococcus aureus （S.aureus） from spoiled food were isolated and identified. BF of this strain was tested in 96-well microplates in the presence of food additives. The results showed that BF of the strains was inhibited by low concentrations of preservatives （potassium sorbate and sodium benzoate）. No biofilm was formed when the concentration of anticorrosive reached 0.4 g/L or higher. The BF inhibiting capacity of potassium sorbate was much greater than that of sodium benzoate. Generally, glycol mannate sulfate had greater BF inhibiting action than diacylglycerol at concentrations of 2--4g/L. Glycol mannate sulfate and diacylglycerol had maximum BF inhibiting capacity at concentrations of 3 g/L and 4 g/L, respectively. For sucrose ester emulsifier, SE7 and SE13 inhibited BF at concentrations of 0.3 -- 4 g/L, while SE11 inhibited BF at all concentrations tested. Nonionic surfactants such as Span-60 and Tween-80 showed different effects on BF of S.aureus, which might be related to their amphipathic property. In summary, all these tested food additives had inhibitory effect on biof＇flm formation of food-borne S. aureus. This study will provide references for the prevention and control of bacteria biofilm formation.