Department of Food Science, Nutrition and Health Promotion, Box 9805, Mississippi State University, Mississippi State 39762, USA.
J Dairy Sci. 2010 Oct;93(10):4518-25. doi: 10.3168/jds.2010-3270.
Lauric arginate (LAE) at concentrations of 200 ppm and 800 ppm was evaluated for its effectiveness in reducing cold growth of Listeria monocytogenes in whole milk, skim milk, and Queso Fresco cheese (QFC) at 4°C for 15 to 28 d. Use of 200 ppm of LAE reduced 4 log cfu/mL of L. monocytogenes to a nondetectable level within 30 min at 4°C in tryptic soy broth. In contrast, when 4 log cfu/mL of L. monocytogenes was inoculated in whole milk or skim milk, the reduction of L. monocytogenes was approximately 1 log cfu/mL after 24 h with 200 ppm of LAE. When 800 ppm of LAE was added to whole or skim milk, the initial 4 log cfu/mL of L. monocytogenes was nondetectable following 24 h, and no growth of L. monocytogenes was observed for 15 d at 4°C. With surface treatment of 200 or 800 ppm of LAE on vacuum-packaged QFC, the reductions of L. monocytogenes within 24 h at 4°C were 1.2 and 3.0 log cfu/g, respectively. In addition, the overall growth of L. monocytogenes in QFC was decreased by 0.3 to 2.6 and by 2.3 to 5.0 log cfu/g with 200 and 800 ppm of LAE, respectively, compared with untreated controls over 28 d at 4°C. Sensory tests revealed that consumers could not determine a difference between QFC samples that were treated with 0 and 200 ppm of LAE, the FDA-approved level of LAE use in foods. In addition, no differences existed between treatments with respect to flavor, texture, and overall acceptability of the QFC. Lauric arginate shows promise for potential use in QFC because it exerts initial bactericidal activity against L. monocytogenes at 4°C without affecting sensory quality.
月桂酰精氨酸酯（LAE）在 200ppm 和 800ppm 的浓度下，被评估在 4°C 下对全脂牛奶、脱脂牛奶和 Queso Fresco 奶酪（QFC）中李斯特菌的冷生长的抑制效果，持续时间为 15 至 28 天。在 4°C 下，200ppm 的 LAE 在 30 分钟内将 4 对数 cfu/mL 的李斯特菌减少到无法检测的水平，而在同样条件下，当接种 4 对数 cfu/mL 的李斯特菌时，200ppm 的 LAE 在 24 小时内仅将李斯特菌减少约 1 对数 cfu/mL。当在全脂或脱脂牛奶中添加 800ppm 的 LAE 时，初始 4 对数 cfu/mL 的李斯特菌在 24 小时内无法检测到，并且在 4°C 下 15 天内没有观察到李斯特菌的生长。用 200 或 800ppm 的 LAE 对真空包装的 QFC 进行表面处理，在 4°C 下 24 小时内李斯特菌的减少量分别为 1.2 和 3.0 对数 cfu/g。此外，与未经处理的对照组相比，在 4°C 下，200 和 800ppm 的 LAE 分别使 QFC 中李斯特菌的总生长减少了 0.3 至 2.6 和 2.3 至 5.0 对数 cfu/g，持续 28 天。感官测试表明，消费者无法确定经过 0 和 200ppm 的 LAE 处理的 QFC 样品之间存在差异，而 LAE 在食品中的使用是经过 FDA 批准的。此外，处理之间在 QFC 的风味、质地和总体可接受性方面没有差异。LAE 有望在 QFC 中使用，因为它在 4°C 下对李斯特菌具有初始杀菌活性，而不会影响感官质量。
