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首页> 外文期刊>Food microbiology >Lysozyme as a barrier to growth of Bacillus anthracis strain Sterne in liquid egg white, milk and beef
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Lysozyme as a barrier to growth of Bacillus anthracis strain Sterne in liquid egg white, milk and beef

机译：溶菌酶对液体蛋白，牛奶和牛肉中炭疽芽孢杆菌斯特恩菌株生长的阻碍

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摘要

In this study, we investigated the role oflysozyme on the viability of Bacillus cereus. Bacillus subtilis. Bacillus pumilus and Bacillus anth rods (Sterne) in egg white (EW), ground beef and milk. At 35 °C in EW, growth rates (GR) for B. cereus, B. subtilis, B. pumilus and B. anthracis were 0.005, -0.018, -0.028 and -0.029 OD6oo/h, respectively. Heat-treating EWat 55 and 60 °C reduced the inactivating effect of EW by 3.1 and 10.5-fold, respectively. Addition oflysozyme (2 mg/ml) to 60 oC-treated EW increased the inactivation rate 5.76-fold, indicating involvement oflysozyme in B. anthracis inactivation. B. anthracis inactivation was influenced by pH, as shown by a progressive increase in inactivation rate from 0.25 to -4.42 logs CFU/h over a pH range of 6.0-8.5. Adding 2 mg/ml lysozyme to milk and ground beef also suppressed the growth of B. anthracis 3.3 and 6.5-fold, respectively. These data indicate that lysozyme, as a natural component of EW or potential additive in other foods, could reduce biothreat risks presented by bioterror agents.
机译：在这项研究中，我们调查了溶菌酶对蜡样芽孢杆菌活力的影响。枯草芽孢杆菌。短小芽孢杆菌和炭疽芽孢杆菌杆（Sterne），蛋清，牛肉和牛奶。在35°C的EW下，蜡状芽孢杆菌，枯草芽孢杆菌，短小芽孢杆菌和炭疽芽孢杆菌的生长速率（GR）分别为OD600 / h，0.005，-0.018，-0.028和-0.029 OD600 / h。在55和60°C下对EW进行热处理的效果分别降低了EW的3.1倍和10.5倍。在60 oC处理的EW中添加溶菌酶（2 mg / ml），可使灭活率增加5.76倍，表明溶菌酶参与了炭疽芽孢杆菌的灭活。炭疽芽孢杆菌的失活受到pH的影响，在6.0-8.5的pH范围内，失活速率从0.25 CFU / h逐渐增加到-4.42 log CFU / h。在牛奶和牛肉中添加2 mg / ml溶菌酶也分别抑制了炭疽芽孢杆菌的生长3.3倍和6.5倍。这些数据表明，溶菌酶作为EW的天然成分或在其他食品中的潜在添加剂，可以降低生物恐怖剂带来的生物威胁风险。

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  • 来源
    《Food microbiology》 |2011年第6期|p.1231-1234|共4页
  • 作者

    Kidon Sung; Saeed A. Khan; Mohamed S. Nawaz; Carl E. Cerniglia; Mark L Tamplin; Robert W. Phillips; Lynda Collins Kelley;

  • 作者单位

    Division of Microbiology, National Center for Toxicological Research, Jefferson, AR 72079, USA;

    Division of Microbiology, National Center for Toxicological Research, Jefferson, AR 72079, USA;

    Division of Microbiology, National Center for Toxicological Research, Jefferson, AR 72079, USA;

    Division of Microbiology, National Center for Toxicological Research, Jefferson, AR 72079, USA;

    Food Safety Centre, Tasmanian Institute of Agricultural Research, University of Tasmania, Hobart, TAS 7001, Australia;

    United States Department of Agriculture (USDA), Russell Research Center (RRC), Athens, CA 30605, USA;

    United States Department of Agriculture (USDA), Russell Research Center (RRC), Athens, CA 30605, USA;

  • 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

    bacillus anthracis; lysozyme; spore; egg white; inactivation;

    机译：炭疽杆菌;溶菌酶;孢子;卵白;灭活;

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