Gänzle M G, Weber S, Hammes W P
Universität Hohenheim, Institut für Legensmitteltechnologie, Stuttgart, Germany.
Int J Food Microbiol. 1999 Feb 18;46(3):207-17. doi: 10.1016/s0168-1605(98)00205-0.
The effect of food components and ecological factors on the activities of nisin, sakacin P and curvacin A was evaluated. Lactobacillus curvatus, Listeria innocua, Salmonella and Escherichia coli including E. coli O157:H7 were used as target organisms. Lecithin, casein, and divalent cations were antagonists of the bacteriocins at 0.1%, 0.1% and 10 mmol l(-1), respectively. A decrease in pH as well as the presence of EDTA, propyl-parabene or NaCl at concentrations of 0-1 mmol y(-1), 0-0.16 g l(-1), and 0-6% (w/w), respectively, increased the activity of all bacteriocins. These compounds as well as a pH < 5.5 rendered the Gram-negative target organisms sensitive against bacteriocins. Of practical importance is the respective effect of NaCl at concentrations > 5% which are achieved in fermentation and ripening processes, e.g. in production of fermented sausages. A characteristic response was observed for each of the bacteriocins. It is suggested that bacteriocins of lactic acid bacteria are effective against a wide range of microorganisms including E. coli O157:H7 if applied in combination with other preservative principles prevailing in foods.
评估了食品成分和生态因素对乳酸链球菌素、米酒乳杆菌素P和弯曲乳杆菌素A活性的影响。以弯曲乳杆菌、无害李斯特菌、沙门氏菌和包括大肠杆菌O157:H7在内的大肠杆菌作为目标微生物。卵磷脂、酪蛋白和二价阳离子分别在0.1%、0.1%和10 mmol l(-1)时为细菌素的拮抗剂。pH值降低以及分别在0 - 1 mmol y(-1)、0 - 0.16 g l(-1)和0 - 6% (w/w)浓度下存在的EDTA、对羟基苯甲酸丙酯或氯化钠，会增加所有细菌素的活性。这些化合物以及pH < 5.5会使革兰氏阴性目标微生物对细菌素敏感。在发酵和成熟过程（如发酵香肠生产）中可达到的> 5%浓度的氯化钠的各自影响具有实际重要性。每种细菌素都观察到了特征性反应。有人提出，如果与食品中普遍存在的其他防腐原理联合应用，乳酸菌细菌素对包括大肠杆菌O157:H7在内的多种微生物有效。
