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Inactivation of murine norovirus and feline calicivirus during oyster fermentation

机译：牡蛎发酵过程中鼠诺如病毒和猫杯状病毒的灭活

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摘要

Fermented seafood is popular in Asian countries. This study examined the survival of feline calicivirus (FCV) and murine norovirus (MNV) during oyster fermentation. Oysters spiked with FCV and MNV were fermented with 5% or 10% salt at 18 ℃ for 15 days, and MNV and FCV titers, lactic acid bacteria (LAB) populations, pH, and enzymatic activity were measured at 0,1, 3, 5, 7,10, and 15 days post-fermentation (DPF). Reductions in MNV and FCV were greater in 5% Nad-supplemented oysters than in 10% NaCl-supplemented oysters. In 5% NaCl oysters, MNV and FCV titers significantly decreased by 1.60 log and 3.01 log, respectively, at 15 DPF. Populations of LAB increased from 3.62 log_(10) colony-forming units/g at 0 DPF to 8.77 log_(10) colony-forming units/g at 15 DPF during oyster fermentation supplemented with 5% NaCl supplementation, and the pH decreased gradually from 5.38 at 0 DPF to 4.17 at 15 DPF. During oyster fermentation, α-amylase, proteinase, and lipase were produced at higher levels in 5% salted oysters than in 10% salted oysters (P ＜ 0.01). We concluded that many of the antimicrobial factors produced in fermented oysters could contribute to a reduction in foodborne viruses.
机译：发酵海鲜在亚洲国家很受欢迎。这项研究检查了牡蛎发酵过程中猫杯状病毒（FCV）和鼠诺如病毒（MNV）的存活率。将掺有FCV和MNV的牡蛎在18℃下用5％或10％的盐发酵15天，并分别在0.1、3、3、5、5、6和10的条件下测量MNV和FCV的滴度，乳酸菌（LAB）种群，pH和酶活性，发酵后5、7、10和15天（DPF）。 5％Nad补充的牡蛎的MNV和FCV的减少大于10％NaCl补充的牡蛎的。在15 DPF下，在5％NaCl牡蛎中，MNV和FCV滴度分别显着降低了1.60 log和3.01 log。在牡蛎发酵过程中，添加5％NaCl的牡蛎发酵过程中，LAB的种群数量从0 DPF时的3.62 log_（10）菌落形成单位/ g增加到15 DPF时的8.77 log_（10）菌落形成单位/ g，pH值从0 DPF时为5.38，15 DPF时为4.17。在牡蛎发酵过程中，5％的牡蛎中的α-淀粉酶，蛋白酶和脂肪酶的含量比10％的牡蛎中的高（P ＜0.01）。我们得出的结论是，发酵牡蛎中产生的许多抗菌因子可能有助于减少食源性病毒。

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  • 来源
    《Food microbiology》 |2014年第12期|81-86|共6页
  • 作者

    Dong Joo Seo; Min Hwa Lee; Jina Seo; Sang-Do Ha; Changsun Choi;

  • 作者单位

    Department of Food and Nutrition, Chung-Ang University, Ansung-Si, Gyounggi, South Korea;

    Department of Food and Nutrition, Chung-Ang University, Ansung-Si, Gyounggi, South Korea;

    Department of Food and Nutrition, Chung-Ang University, Ansung-Si, Gyounggi, South Korea;

    School of Food Science and Technology, Chung-Ang University, Ansung-Si, Gyounggi, South Korea;

    Department of Food and Nutrition, School of Food Science and Technology, Chung-Ang University, Ansung-Si, Gyounggi-do 456-756, South Korea School of Food Science and Technology, Chung-Ang University, Ansung-Si, Gyounggi, South Korea;

  • 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

    Murine norovirus; Feline calicivirus; Oyster; Fermentation; Lactic acid bacteria;

    机译：鼠诺如病毒;猫杯状病毒;牡蛎;发酵;乳酸菌;

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