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首页> 外文期刊>Poultry Science >Influence of nisin and selected meat additives on the antimicrobial effect of ovotransferrin against Listeria monocytogenes
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Influence of nisin and selected meat additives on the antimicrobial effect of ovotransferrin against Listeria monocytogenes

机译：乳链菌肽和精选肉类添加剂对卵转铁蛋白对单核细胞增生性李斯特菌的抗菌作用的影响

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The objective of this study was to determine the effect of nisin and selected meat additives (salt, lactate, lactate diacetate combination, and polyphosphate) on the antimicrobial activities of ovotransferrin (OTF) against the growth of Listeria monocytogenes. A Bioscreen C turbidometer (Oy Growth Curves AB Ltd., Helsinki, Finland) was used to evaluate the effect of various concentrations of nisin and individual meat additives on the antilisterial activity of OTF in brain heart infusion (BHI) broth. The concentrations of OTF, meat additives, nisin, and their combinations that proved most inhibitory to L. monocytogenes were selected and their antilisterial effects were tested using frankfurters. Frankfurters were inoculated with L. monocytoyenes (similar to 6.0 log(10) cfu/frankfurter); treated with OTF, meat additives, and nisin singly or in combination; and held under vacuum at 4, 10, or 25 degrees C. At 40 mg/mL, OTF strongly suppressed (3.46 log at 4 h and 2.59 log at 12 h) the growth of L. monocytogenes in BM broth compared with the control. A combination of OTF (40 mg/mL) and nisin (1,000 IU) inhibited the growth of L. monocytogenes in BHI and in frankfurters held at 25 degrees C below the detection limit (1 cfu/mL) at 12 h. However, the antimicrobial effect of OTF (40 mg/mL) alone was not observed in frankfurters at all temperatures used in this study. Nisin (1,000 IU), OTF (40 mg/mL), and nisin (1,000 IU) combination completely inhibited the growth of L. monocytogenes in frankfurters at all temperatures during 3 d. Salt at 0.5 and 1%, lactate at 0.78 and 1.56%, and lactate (1.56%) + diacetate (0.01%) did not alter the inhibitory effect of OTF against the pathogen in BHI, but salt at 2% or polyphosphate at 0.05% negated the growth inhibitory effect of OTF against L. monocytogenes. This study demonstrated that combination of OTF and nisin was effective in controlling L. monocytogenes.
机译：这项研究的目的是确定乳链菌肽和选定的肉类添加剂（盐，乳酸盐，乳酸二乙酸盐组合和多磷酸盐）对卵转铁蛋白（OTF）的抗单核细胞增生性李斯特菌生长的抗菌作用。使用Bioscreen C浊度计（Oy Growth Curves AB Ltd.，芬兰赫尔辛基）来评估各种浓度的乳链菌肽和各种肉类添加剂对脑心浸液（BHI）肉汤中OTF的抗李斯特菌活性的影响。选择OTF，肉类添加剂，乳链菌肽及其组合物的浓度，证明它们对单核细胞增生李斯特菌具有最大的抑制作用，并使用法兰克福香肠测试了它们的抗李斯特菌作用。法兰克福香肠接种了单核细胞增生李斯特氏菌（类似于6.0 log（10）cfu /法兰克福）。单独或组合用OTF，肉类添加剂和乳链菌肽处理;并保持在4、10或25摄氏度的真空下。与对照相比，在40 mg / mL时，OTF强烈抑制了BM肉汤中单核细胞增生李斯特氏菌的生长（4h为3.46 log，12 h为2.59 log）。 OTF（40 mg / mL）和乳链菌肽（1,000 IU）的组合抑制了BHI和12 h低于检测极限（1 cfu / mL）的法兰克福香肠中单核细胞增生李斯特菌的生长。但是，在这项研究中使用的所有温度下，法兰克福香肠都未观察到单独的OTF（40 mg / mL）的抗菌作用。乳链菌肽（1,000 IU），OTF（40 mg / mL）和乳链菌肽（1,000 IU）的组合在3 d的所有温度下完全抑制了法兰克福香肠中单核细胞增生李斯特菌的生长。盐为0.5和1％，乳酸盐为0.78和1.56％，乳酸盐（1.56％）+双乙酸盐（0.01％）不会改变OTF对BHI中病原体的抑制作用，但盐为2％或多磷酸盐为0.05％否定了OTF对单核细胞增生李斯特菌的生长抑制作用。这项研究表明，OTF和乳链菌肽的组合可有效控制单核细胞增生李斯特氏菌。

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