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首页> 外文期刊>Food microbiology >Inactivation Of Geobacillus Stearothermophilus In Canned Food And Coconut Milk Samples By Addition Of Enterocin As-48
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Inactivation Of Geobacillus Stearothermophilus In Canned Food And Coconut Milk Samples By Addition Of Enterocin As-48

机译：通过添加肠球蛋白As-48使罐头食品和椰奶样品中的嗜热脂肪地芽孢杆菌失活

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摘要

The cyclic bacteriocin enterocin AS-48 was tested on a cocktail of two Geobacillus stearothermophilus strains in canned food samples (corn and peas), and in coconut milk. AS-48 (7 μg/g) reduced viable cell counts below detection levels in samples from canned corn and peas stored at 45 ℃ for 30 days. In coconut milk, bacterial inactivation by AS-48 (1.75 μg/ml) was even faster. In all canned food and drink samples inoculated with intact C. stearothermophilus endospores, bacteriocin addition (1.75 μg per g or ml of food sample) rapidly reduced viable cell counts below detection levels and avoided regrowth during storage. After a short-time bacteriocin treatment of endospores, trypsin addition markedly increased C. stearothermophilus survival, supporting the effect of residual bacteriocin on the observed loss of viability for endospores. Results from this study support the potential of enterocin AS-48 as a biopreservative against C. stearothermophilus.
机译：在罐装食品样品（玉米和豌豆）和椰奶中，在两种嗜热地热芽孢杆菌菌株的混合物上测试了环状细菌素肠球菌素AS-48。 AS-48（7μg/ g）在45℃下保存30天的玉米和豌豆罐头样品中的活细胞计数降至检测水平以下。在椰奶中，AS-48（1.75μg/ ml）的细菌灭活速度甚至更快。在接种完整的嗜热链球菌内生孢子的所有罐头食品和饮料样品中，添加细菌素（每克或每毫升食品样品1.75微克）可将活细胞计数迅速降低至检测水平以下，并避免了储存期间的再生。在短时间内用细菌素处理内生孢子后，添加胰蛋白酶可显着增加嗜热链球菌的存活，从而支持残留细菌素对所观察到的内生菌活力丧失的影响。这项研究的结果支持肠球蛋白AS-48作为抗嗜热链球菌的生物防腐剂的潜力。

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