Pawar D D, Malik S V, Bhilegaonkar K N, Barbuddhe S B
Division of Veterinary Public Health, Indian Veterinary Research Institute, Izatnagar 243 122, India.
Meat Sci. 2000 Nov;56(3):215-9. doi: 10.1016/s0309-1740(00)00043-7.
Antilisterial activity of nisin (Nisaplin), alone at concentrations of 400 and 800 IU/g and in combination with 2% sodium chloride was incorporated in raw buffalo meat mince. Samples of the raw meat mince were inoculated with 10(3) colony forming units (cfu)/g of L. monocytogenes and stored at 4°C for 16 days and at 37°C for 36 h. Initial estimates of pH, extract release volume, mesophilic and psychrophilic counts were found to be 5.74, 48 ml, 3.5×10(5) and 1.0×10(5) cfu/g of meat, respectively. The growth of L. monocytogenes in the treated groups was significantly (P<0.05) inhibited compared to the control group. The degree of inhibition increased with increasing concentration of nisin and decreasing storage temperature. Addition of 2% sodium chloride in combination with nisin increased the efficacy of nisin at both storage temperatures. The pH in the treated groups remained significantly lower (P<0.01) than in the control groups at both 4 and 37°C.
将浓度为400和800国际单位/克的乳酸链球菌素（尼生素）单独以及与2%氯化钠组合添加到生水牛碎肉中。将生碎肉样品接种10³ 菌落形成单位（cfu）/克的单核细胞增生李斯特菌，并在4°C下储存16天，在37°C下储存36小时。初始pH值、提取物释放量、嗜温菌和嗜冷菌计数分别为5.74、48毫升、3.5×10⁵ 和1.0×10⁵ cfu/克肉。与对照组相比，处理组中单核细胞增生李斯特菌的生长受到显著（P<0.05）抑制。抑制程度随着乳酸链球菌素浓度的增加和储存温度的降低而增加。在两个储存温度下，2%氯化钠与乳酸链球菌素组合添加提高了乳酸链球菌素的功效。在4°C和37°C时，处理组的pH值均显著低于（P<0.01）对照组。
