Viedma Pilar Martinez, Abriouel Hikmate, Ben Omar Nabil, López Rosario Lucas, Valdivia Eva, Gálvez Antonio
Area de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, Jaén, Spain.
J Food Prot. 2009 Apr;72(4):881-4. doi: 10.4315/0362-028x-72.4.881.
The low pH and acid content found in sports and energy drinks are a matter of concern in dental health. Raising the pH may solve this problem, but at the same time increase the risks of spoilage or presence of pathogenic bacteria. In the present study, commercial energy drinks were adjusted to pH 5.0 and challenged with Listeria monocytogenes (drinks A to F), Staphylococcus aureus, Bacillus cereus, and Bacillus licheniformis (drink A) during storage at 37 degrees C. L. monocytogenes was able to grow in drink A and survived in drinks D and F for at least 2 days. Addition of enterocin AS-48 (1 microg/ml final concentration) rapidly inactivated L. monocytogenes in all drinks tested. S. aureus and B. cereus also survived quite well in drink A, and were completely inactivated by 12.5 microg/ml enterocin AS-48 after 2 days of storage or by 25 microg/ml bacteriocin after 1 day. B. licheniformis was able to multiply in drink A, but it was completely inactivated by 5 microg/ml enterocin AS-48 after 2 days of storage or by 12.5 microg/ml bacteriocin after 1 day. Results from the present study suggest that enterocin AS-48 could be used as a natural preservative against these target bacteria in less acidic sport and energy drinks.
运动饮料和能量饮料中发现的低pH值和酸性成分是口腔健康方面令人担忧的问题。提高pH值可能会解决这个问题，但同时会增加变质或存在致病细菌的风险。在本研究中，将市售能量饮料的pH值调至5.0，并在37摄氏度储存期间用单核细胞增生李斯特菌（饮料A至F）、金黄色葡萄球菌、蜡样芽孢杆菌和地衣芽孢杆菌（饮料A）进行挑战试验。单核细胞增生李斯特菌能够在饮料A中生长，并在饮料D和F中存活至少2天。添加肠球菌素AS-48（终浓度为1微克/毫升）能迅速使所有测试饮料中的单核细胞增生李斯特菌失活。金黄色葡萄球菌和蜡样芽孢杆菌在饮料A中也存活得相当好，在储存2天后，12.5微克/毫升的肠球菌素AS-48或储存1天后25微克/毫升的细菌素可使其完全失活。地衣芽孢杆菌能够在饮料A中繁殖，但在储存2天后，5微克/毫升的肠球菌素AS-48或储存1天后12.5微克/毫升的细菌素可使其完全失活。本研究结果表明，肠球菌素AS-48可作为一种天然防腐剂，用于防止酸性较低的运动饮料和能量饮料中的这些目标细菌。
