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首页> 外文期刊>Food microbiology >Influence of application sequence and timing of eugenol and lauric arginate (LAE) on survival of spoilage organisms
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Influence of application sequence and timing of eugenol and lauric arginate (LAE) on survival of spoilage organisms

机译：丁香酚和精氨酸月桂酸酯（LAE）的施用顺序和时间对腐败菌存活的影响

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摘要

The effectiveness of sequential applications of the antimicrobials eugenol and lauric arginate (LAE) was investigated against Staphylococcus carnosus, Listeria innocua, Escherichia coli K12, and Pseudomonas fluorescens. The antimicrobials were applied simultaneously at half of their minimum lethal concentrations (MLC) or sequentially at t = 0 h and t = 3,4, 6 or 8 h. Bacterial survival was determined by direct plate counts. Survivals kinetic were fitted to a growth and mortality model to obtain characteristic parameters that described time-dependent changes from growth to mortality or vice versa. The most effective was a simultaneous exposure of both antimicrobials to the spoilage organisms at the beginning of the incubation period. Efficiency decreases depending on order and timing of the two antimicrobials were observed upon sequential treatments. These were most effective when antimicrobials where applied within a short time period (3-4 h) and when eugenol was first applied against S. carnosus and P. fluorescens. No sequence effects were observed for L. innocua, and sequential treatments proved to be ineffective against E. coli K12. These results were attributed to cells adapting to the first applied antimicrobial. In some cases, this provided protection against the second antimicrobial rendering the overall treatment less effective.
机译：研究了依次使用抗菌剂丁香酚和精氨酸月桂酸酯（LAE）对肉食葡萄球菌，无病李斯特菌，大肠杆菌K12和荧光假单胞菌的有效性。将抗菌剂以其最小致死浓度（MLC）的一半同时施用，或在t = 0 h和t = 3,4、6或8 h时依次施用。细菌存活率通过直接平板计数来确定。生存动力学适用于生长和死亡率模型，以获得描述从生长到死亡或随时间变化的时间依赖性变化的特征参数。最有效的方法是在孵化期开始时将两种抗菌素同时暴露于腐败菌。效率降低取决于顺序治疗后观察到的两种抗菌药物的顺序和时机。当在短时间内（3-4小时）应用抗微生物药，以及首次将丁子香酚用于肉毒链球菌和荧光假单胞菌时，这些药物最为有效。没有观察到无毒利什曼原虫的序列效应，并且顺序治疗被证明对大肠杆菌K12无效。这些结果归因于细胞适应于首次应用的抗菌剂。在某些情况下，这提供了针对第二种抗菌剂的保护，使整体治疗效果降低。

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  • 来源
    《Food microbiology》 |2017年第6期|210-218|共9页
  • 作者

    Yudith Manrique; Monika Gibis; Herbert Schmidt; Jochen Weiss;

  • 作者单位

    Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599, Stuttgart, Germany;

    Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599, Stuttgart, Germany;

    Department of Food Microbiology and Hygiene, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 28, 70599, Stuttgart, Germany;

    Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599, Stuttgart, Germany;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Eugenol; Ethyl lauroyl arginate; Sequential; Survival kinetics; Growth and mortality model;

    机译：丁香酚;月桂酰精氨酸乙酯;顺序生存动力学;生长与死亡率模型;

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