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首页> 外文期刊>Food microbiology >Evaluation of biocontrol capacity of Pseudomonas graminis CPA-7 against foodborne pathogens on fresh-cut pear and its effect on fruit volatile compounds
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Evaluation of biocontrol capacity of Pseudomonas graminis CPA-7 against foodborne pathogens on fresh-cut pear and its effect on fruit volatile compounds

机译：评价假单胞菌CPA-7对鲜切梨食源性病原菌的生防能力及其对果实挥发性成分的影响

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摘要

The application of microorganisms to control the growth of foodborne pathogens is an alternative to the use of chemical additives. In this work, Pseudomonas graminis CPA-7 was tested as a biocontrol agent against Salmonella enterica and Listeria monocytogenes on fresh-cut pear under conditions that simulate its commercial application at 5 +/- 1 degrees C (under a modified atmosphere and antioxidant solution). The quality of the fresh-cut fruit, including the ethanol and acetaldehyde contents and the volatile profile, was determined. After the storage period, the L. monocytogenes population was reduced by 1-log unit by the presence of CPA-7; however, CPA-7 was not found to have antagonistic activity against S. enterica. The fruit quality (total soluble solids content and titratable acidity) was not negatively affected by CPA-7. The ethanol and acetaldehyde contents increased during the shelf-life of the fruit regardless of the presence of CPA-7. Some volatile compounds were key factors for discriminating samples from the two groups (the control group and the group that was inoculated with CPA-7). Some components are common in the volatile profile of pear (methyl acetate, 3-methylbutyl acetate, 1-butanol, 1-hexanol, and hexanal), and thus increases in their contents could enhance consumers flavour perception. (c) 2018 Elsevier Ltd. All rights reserved.
机译：应用微生物来控制食源性病原体的生长是使用​​化学添加剂的替代方法。在这项工作中，在模拟其在5 +/- 1摄氏度下商业化应用的条件下（在改良的气氛和抗氧化剂溶液中）模拟了鲜切梨上的假单胞菌CPA-7作为抗肠道沙门氏菌和单核细胞增生李斯特菌的生物防治剂。 。确定了鲜切水果的质量，包括乙醇和乙醛的含量以及挥发性成分。储存期过后，由于CPA-7的存在，单核细胞增生李斯特菌种群减少了1个对数单位。然而，未发现CPA-7对肠炎链球菌具有拮抗活性。 CPA-7对果实质量（可溶性固形物总量和可滴定酸度）没有负面影响。无论CPA-7是否存在，乙醇和乙醛的含量在水果的货架期内都会增加。一些挥发性化合物是区分两组（对照组和CPA-7接种组）样品的关键因素。梨的挥发性成分中常见一些成分（乙酸甲酯，乙酸3-甲基丁酯，1-丁醇，1-己醇和己醛），因此增加其含量可增强消费者的风味感。 （c）2018 Elsevier Ltd.保留所有权利。

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