Yucel Nihal, Aslim Belma, Ozdoğan Hakan
Department of Biology, Faculty of Art and Science, Gazi University, Ankara, Turkey.
J Med Food. 2009 Aug;12(4):919-23. doi: 10.1089/jmf.2008.0144.
In this study a total of 30 raw meat samples obtained from Ankara, Turkey were screened for the presence of Bacillus species. Among the meat samples analyzed, the predominant species isolated was Bacillus circulans; other Bacillus species were identified as Bacillus firmus, Bacillus lentus, Bacillus megaterium, Bacillus licheniformis, Bacillus mycoides, Bacillus sphaericus, and Bacillus cereus. Minced meat samples were more contaminated with Bacillus species than sliced beef sample. From these samples, 242 Bacillus species isolates were obtained, which were investigated for proteolytic and lipolytic activity, associated with meat spoilage. Interestingly, some Bacillus strains produced the highest values of proteolytic/lipolytic activities. Nineteen Bacillus strains were selected among the 242 isolates according to their proteolytic/lipolytic activity with a clear zone diameter of > or =6 mm. The essential oil of Satureja wiedemanniana (Lalem) Velen was also tested against these 19 Bacillus species that had proteolytic and lipolytic activity. The essential oil yield obtained from the aerial parts of the plant was 0.35% (vol/wt). The inhibition zones of the essential oil obtained against all the Bacillus species were in the range of 5.0-12.0 mm. The oil showed high antimicrobial activities against B. licheniformis M 6(26), M 11(16), and M 12(1) strains. B. licheniformis 12(1) showed high lipolytic activity (18.0 mm). Also, B. licheniformis M 6(26) and M 11(16) showed high proteolytic activity (16.0 and 14.0 mm). These results may suggest that an essential oil of S. wiedemanniana can be used as a natural preservative in meat against spoilage bacteria.
在本研究中，对从土耳其安卡拉获取的总共30份生肉样本进行了芽孢杆菌属细菌的筛查。在分析的肉样中，分离出的主要菌种是环状芽孢杆菌；其他芽孢杆菌属菌种被鉴定为坚强芽孢杆菌、迟缓芽孢杆菌、巨大芽孢杆菌、地衣芽孢杆菌、蕈状芽孢杆菌、球形芽孢杆菌和蜡样芽孢杆菌。碎肉样本比切片牛肉样本受芽孢杆菌属细菌的污染更严重。从这些样本中获得了242株芽孢杆菌属细菌分离株，并对其与肉类腐败相关的蛋白水解和脂肪水解活性进行了研究。有趣的是，一些芽孢杆菌菌株产生了最高值的蛋白水解/脂肪水解活性。根据其蛋白水解/脂肪水解活性（透明圈直径≥6毫米），从242株分离株中挑选出了19株芽孢杆菌菌株。还测试了威德薄荷（Lalem）Velen的精油对这19种具有蛋白水解和脂肪水解活性的芽孢杆菌属菌种的作用。从该植物地上部分获得的精油产量为0.35%（体积/重量）。所获得的精油对所有芽孢杆菌属菌种的抑菌圈范围为5.0 - 12.0毫米。该精油对M 6(26)、M 11(16)和M 12(1)地衣芽孢杆菌菌株显示出高抗菌活性。地衣芽孢杆菌12(1)显示出高脂肪水解活性（18.0毫米）。此外，地衣芽孢杆菌M 6(26)和M 11(16)显示出高蛋白水解活性（16.0和14.0毫米）。这些结果可能表明，威德薄荷精油可作为肉类中对抗腐败细菌的天然防腐剂。
