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首页> 外文期刊>Food microbiology >Inhibitory effect of combinations of caprylic acid and nisin on Listeria monocytogenes in queso fresco
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Inhibitory effect of combinations of caprylic acid and nisin on Listeria monocytogenes in queso fresco

机译：辛酸和乳酸链球菌素组合对壁画中单核细胞增生李斯特菌的抑制作用

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摘要

Queso fresco (QF), a fresh Hispanic cheese has been linked to outbreaks and recalls caused by Listeria contamination. The use antimicrobial treatments may be a potential solution. The goal of this research was to test the addition of nisin (N), caprylic acid (CA) and trans-cinnamaldehyde (CN) as anti-listerial ingredients in QF. QF batches were inoculated with approx. 10~4 CFU/g of 5- or 6-strain mixtures of Listeria monocytogenes and treated with antimicrobials. Samples were stored at 4 ℃ for three weeks and Listeria counts were determined by plating on PALCAM agar. The impact on the QFs natural indicator microorganisms was also assessed during refrigerated storage. All N and CA combinations (≥0.4 g/kg each) were effective against L. monocytogenes and reduced the final counts by at least 3 log CFU/g after 20 days of storage compared to controls. The levels of most strain mixtures were reduced immediately after treatment and their numbers remained below 10~3 CFU/g during storage. CN (1.2 g/kg) was bacteriostatic against L. monocytogenes, but it did not reduce initial counts. The addition of CN to the combination of N and CA did not enhance their antimicrobial effect Results indicated that combinations of N and CA could control L. monocytogenes in QF with little impact on the natural flora of the cheese, providing a solution to control post processing L. monocytogenes contamination of QF.
机译：Queso壁画（QF）是一种新鲜的西班牙奶酪，与李斯特菌污染引起的爆发和召回有关。使用抗菌治疗可能是一个潜在的解决方案。这项研究的目的是测试在QF中添加乳酸链球菌素（N），辛酸（CA）和反式肉桂醛（CN）作为抗李斯特成分。 QF批次接种了约10〜4 CFU / g单核细胞增生李斯特菌5或6菌株混合物，并用抗微生物剂处理。将样品在4℃下保存三周，并通过在PALCAM琼脂上铺板确定李斯特菌计数。在冷藏过程中还评估了对QFs天然指示微生物的影响。与对照组相比，所有N和CA组合（每种≥0.4 g / kg）对单核细胞增生李斯特菌均有效，并且在储存20天后最终计数至少降低了3 log CFU / g。处理后，大多数菌株混合物的含量立即降低，并且在储存过程中其数量保持在10〜3 CFU / g以下。 CN（1.2 g / kg）对单核细胞增生李斯特菌具有抑菌作用，但并未减少初始计数。在N和CA的组合中添加CN不会增强其抗菌效果。结果表明，N和CA的组合可以控制QF中的单核细胞增生李斯特菌，而对奶酪的天然菌群影响很小，为控制后加工提供了解决方案QF的单核细胞增生李斯特菌污染。

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