植物乳杆菌素UG1在体外和食品中对蜡样芽孢杆菌ATCC 14579的抑制作用
Inhibition of Bacillus cereus ATCC 14579 by plantaricin UG1 in vitro and in food.
作者信息
Enan G
机构信息
Zagazig University, Faculty of Science, Department of Botany and Microbiology, Egypt.
出版信息
Nahrung. 2000 Oct;44(5):364-7. doi: 10.1002/1521-3803(20001001)44:5<364::AID-FOOD364>3.0.CO;2-0.
The inhibition of Bacillus cereus ATCC 14579 viable growth by Lactobacillus plantarum UG1 bacteriocin (plantaricin UG1) in vitro and in food (pasteurized milk and minced meat) was studied. The inhibitory effect against B. cereus food-borne pathogen noticed in this study was due to plantaricin UG1, but not due to lactic acid produced by the L. plantarum UG1 culture. Plataricin UG1 negative clone did not affect viable growth of B. cereus in both broth and meat or pasteurized milk. The inhibitory effect of L. plantarum UG1 and its bacteriocion was apparently more in liquid systems (BHI broth & pasteurized milk) than in minced meat. The inhibitory effect of plantaricin UG1 against B. cereus was dependent on its concentration. The 22880 AU/ml concentration appeared to be an ideal preservative against B. cereus ATCC 14579 in liquid systems.
研究了植物乳杆菌UG1细菌素（plantaricin UG1）在体外以及在食品（巴氏杀菌牛奶和碎肉）中对蜡样芽孢杆菌ATCC 14579活菌生长的抑制作用。本研究中观察到的对蜡样芽孢杆菌食源性病原体的抑制作用是由于plantaricin UG1，而非植物乳杆菌UG1培养物产生的乳酸。Plataricin UG1阴性克隆在肉汤、肉类或巴氏杀菌牛奶中均不影响蜡样芽孢杆菌的活菌生长。植物乳杆菌UG1及其细菌素在液体系统（BHI肉汤和巴氏杀菌牛奶）中的抑制作用明显强于碎肉。plantaricin UG1对蜡样芽孢杆菌的抑制作用取决于其浓度。22880 AU/ml的浓度似乎是液体系统中对抗蜡样芽孢杆菌ATCC 14579的理想防腐剂。
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