Public Health Department, Ministry of Agriculture and Rural Affairs, General Directorate of Protection and Control, Bakanliklar, Ankara, Turkey.
Meat Sci. 2010 Oct;86(2):283-8. doi: 10.1016/j.meatsci.2010.04.016. Epub 2010 Apr 29.
Antibacterial activity of soy protein edible films (SPEF) incorporated with 1, 2, 3, 4 and 5% oregano (OR) or thyme (TH) essential oils was evaluated against Escherichia coli, E. coli O157:H7, Staphylococcus aureus, Pseudomonas aeruginosa and Lactobacillus plantarum by the inhibition zone test. Effects of SPEF containing 5% OR and TH or a mixture of OR+TH (ORT) were also tested on fresh ground beef during refrigerated storage (at 4 degrees C). OR and TH incorporated SPEF exhibited similar antibacterial activity against all bacteria in inhibition zone test. While E. coli, E. coli O157:H7 and S. aureus were significantly inhibited by antimicrobial films, L. plantarum and P. aeruginosa appeared to be the more resistant bacteria. SPEF with OR, ORT, and TH did not have significant effects on total viable counts, lactic acid bacteria and Staphylococcus spp. when applied on ground beef patties whereas reductions (p<0.05) in coliform and Pseudomonas spp. counts were observed.
采用抑菌圈试验测定了添加 1%、2%、3%、4%和 5%牛至（OR）或百里香（TH）精油的大豆蛋白可食用膜（SPEF）对大肠杆菌、大肠杆菌 O157:H7、金黄色葡萄球菌、铜绿假单胞菌和植物乳杆菌的抗菌活性。还测试了含有 5%OR 和 TH 或 OR+TH（ORT）混合物的 SPEF 在冷藏（4°C）期间对新鲜绞碎牛肉的影响。抑菌圈试验表明，添加 OR 和 TH 的 SPEF 对所有细菌均表现出相似的抗菌活性。虽然抗菌膜能显著抑制大肠杆菌、大肠杆菌 O157:H7 和金黄色葡萄球菌，但植物乳杆菌和铜绿假单胞菌似乎更具耐药性。当将 OR、ORT 和 TH 涂覆在牛肉饼上时，SPEF 对总活菌数、乳酸菌和葡萄球菌属没有显著影响，而大肠菌群和假单胞菌属的数量则减少（p<0.05）。
