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本文引用的文献

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Effect of pH, Acidulant, Time, and Temperature on the Growth and Survival of Listeria monocytogenes.pH值、酸化剂、时间和温度对单核细胞增生李斯特菌生长与存活的影响
J Food Prot. 1989 Aug;52(8):571-573. doi: 10.4315/0362-028X-52.8.571.
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Food-borne pathogens, health and role of dietary phytochemicals.
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The effect of phosphate, nitrogen and sucrose on the production of phenolics and solasodine in callus cultures of solanum laciniatum.磷酸盐、氮和蔗糖对多枝茄愈伤组织中酚类物质和澳洲茄碱产生的影响。
Plant Cell Rep. 1983 Aug;2(4):205-8. doi: 10.1007/BF00270105.
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Sensitization of Listeria monocytogenes to low pH, organic acids, and osmotic stress by ethanol.乙醇使单核细胞增生李斯特菌对低pH值、有机酸和渗透压应激敏感。
Appl Environ Microbiol. 2001 Apr;67(4):1594-600. doi: 10.1128/AEM.67.4.1594-1600.2001.
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Multistate outbreak of listeriosis--United States, 2000.2000年美国李氏杆菌病的多州爆发
MMWR Morb Mortal Wkly Rep. 2000 Dec 22;49(50):1129-30.
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Plant products as antimicrobial agents.植物产品作为抗菌剂。
Clin Microbiol Rev. 1999 Oct;12(4):564-82. doi: 10.1128/CMR.12.4.564.
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Antibiotic resistance of Salmonella spp. and Listeria spp. isolates from traditionally made fresh sausages in Greece.
J Food Prot. 1998 Oct;61(10):1378-80. doi: 10.4315/0362-028x-61.10.1378.
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Inhibition of Listeria monocytogenes and Aeromonas hydrophila by plant extracts in refrigerated cooked beef.植物提取物对冷藏熟牛肉中单核细胞增生李斯特菌和气单胞菌的抑制作用
J Food Prot. 1998 Mar;61(3):307-12. doi: 10.4315/0362-028x-61.3.307.
9
Sporadic case of listeriosis associated with the consumption of a Listeria monocytogenes-contaminated 'Camembert' cheese.散发型李斯特菌病病例，与食用受产单核细胞李斯特菌污染的“卡芒贝尔”奶酪有关。
J Infect. 1997 Sep;35(2):195-7. doi: 10.1016/s0163-4453(97)91974-5.
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Bioactivity of selected plant essential oils against Listeria monocytogenes.所选植物精油对单核细胞增生李斯特菌的生物活性。
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利用牛至和蔓越莓植物化学物质协同作用抑制鱼类和肉类系统中的单核细胞增生李斯特菌。

Inhibition of Listeria monocytogenes in fish and meat systems by use of oregano and cranberry phytochemical synergies.

作者信息

Lin Y T, Labbe R G, Shetty Kalidas

机构信息

Chenoweth Laboratory, Department of Food Science, University of Massachusetts, 100 Holdsworth Way, Amherst, MA 01003, USA.

出版信息

Appl Environ Microbiol. 2004 Sep;70(9):5672-8. doi: 10.1128/AEM.70.9.5672-5678.2004.

DOI:10.1128/AEM.70.9.5672-5678.2004
PMID:15345457
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC520903/
Abstract

Optimized phenolics from oregano and cranberry extracts were evaluated for antimicrobial activity against Listeria monocytogenes in laboratory media and in beef and fish. The antimicrobial activity increased when oregano and cranberry extracts were mixed at a ratio of 75% oregano and 25% cranberry (wt/wt) with 0.1 mg of phenolic per disk or ml, and the efficacy was further enhanced by lactic acid. The inhibition by phytochemical and lactic acid synergies was most effective when beef and fish slices were stored at 4 degrees C.

摘要

对牛至和蔓越莓提取物中的优化酚类物质进行了评估，以研究其在实验室培养基以及牛肉和鱼肉中对单核细胞增生李斯特菌的抗菌活性。当牛至和蔓越莓提取物按75%牛至和25%蔓越莓（重量/重量）的比例混合，每片或每毫升含0.1毫克酚类物质时，抗菌活性增强，并且乳酸进一步提高了其功效。当牛肉片和鱼片在4摄氏度下储存时，植物化学物质和乳酸协同作用产生的抑制效果最为显著。