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首页> 外文期刊>Food microbiology >Growth patterns of Escherichia coli O157:H7 in ground beef treated with nisin, chelators, organic acids and their combinations immobilized in calcium alginate gels
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Growth patterns of Escherichia coli O157:H7 in ground beef treated with nisin, chelators, organic acids and their combinations immobilized in calcium alginate gels

机译：用乳链菌肽，螯合剂，有机酸及其固定在藻酸钙凝胶中的组合处理的绞细牛肉中大肠杆菌O157：H7的生长模式

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摘要

The effects of antimicrobial substances including nisin, acetic acid, lactic acid, potassium sorbate and chelators (disodium ethylenediamine tetraacetic acid [EDTA] and sodium hexametaphosphate [HMP]), alone or in combination and, with or without immobilization in calcium alginate gels, on the growth of Escherichia coli O157:H7 in ground beef were investigated. Results showed that acetic acid and potassium sorbate could inhibit the growth of E. coli O157:H7 effectively at 10℃ and at 30℃. Both EDTA and HMP did not halt the growth of E. coli O157:H7. In an antimicrobial system immobilized with calcium alginate, most of the antimicrobials could not inhibit the growth of E. coli O157:H7 in ground beef at 10℃ and at 30℃, with the exception of acetic acid and lactic acid. Immobilization did not enhance the effectiveness of acetic acid against E. coli O157:H7 in ground beef at 10℃ and at 30℃ (P > 0.05) but it did enhance the effectiveness of lactic acid at 10℃. In a system combining different antimicrobials, treatment with nisin /EDTA or nisin/potassium sorbate at 10℃ revealed a significantly lower population change of E. coli O157:H7 compared to samples treated with nisin, EDTA or potassium sorbate alone. The use of calcium alginate immobilization further enhanced the effectiveness of the combination system of nisin/EDTA, nisin/acetic acid and nisin/potassium sorbate on the growth of E. coli O157:H7 in ground beef at 10℃ but it was not effective at 30℃.
机译：包括乳链菌肽，乙酸，乳酸，山梨酸钾和螯合剂（乙二胺四乙酸二钠[EDTA]和六偏磷酸钠[HMP]）在内的抗菌物质的单独或组合作用，以及是否固定在海藻酸钙凝胶中研究了碎牛肉中大肠杆菌O157：H7的生长。结果表明，乙酸和山梨酸钾可以在10℃和30℃有效抑制大肠杆菌O157：H7的生长。 EDTA和HMP均未阻止大肠杆菌O157：H7的生长。在固定有海藻酸钙的抗菌体系中，除乙酸和乳酸外，大多数抗菌剂均无法抑制10℃和30℃下大肠杆菌O157：H7在生牛肉中的生长。固定化在10℃和30℃下并没有增强乙酸对碎牛肉中大肠杆菌O157：H7的效力（P> 0.05），但在10℃时却增强了乳酸的效力。在组合了多种抗菌剂的系统中，与单独使用乳链菌肽，EDTA或山梨酸钾处理的样品相比，在10℃下用乳链菌肽/ EDTA或乳链菌肽/山梨酸钾处理可显着降低大肠杆菌O157：H7的种群变化。海藻酸钙的固定化进一步提高了乳酸链球菌素/ EDTA，乳酸链球菌素/乙酸和乳酸链球菌素/山梨酸钾联合体系对大肠杆菌O157：H7在10℃下牛肉中的生长的有效性，但对30℃。

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