Department of Nutrition and Health Sciences, Kainan University No.1, Luzhu Township, Taoyuan County, Taiwan.
J Food Sci. 2012 Jan;77(1):M15-9. doi: 10.1111/j.1750-3841.2011.02446.x. Epub 2011 Nov 10.
To explore the possibility of using Oenococcus oeni to inhibit foodborne pathogens, and to characterize antimicrobial compounds produced by O. oeni, 24 strains of O. oeni were tested for their ability to inhibit growth of foodborne pathogens, Escherichia coli O157:H7, Salmonella enteritidis, and Listeria monocytogenes by using the spot-on-lawn method. Of the 24 strains, 17 strains were able to inhibit all 3 pathogens in this study. Proteases, catalase, and buffer solutions were used for determining the type of inhibitory compounds produced from 4 selected strains with stronger inhibitory activity. Antimicrobial activity of 2 strains against the pathogens was completely inactivated by buffer solution, and other 2 strains against E. coli O157:H7 were partially removed. The antimicrobial compound was not sensitive to selected proteases and catalase.
There is little information available about using O. oeni for human pathogens control. The results of this study revealed such discovery and potential applications for pathogen control.
为了探索利用酒香酵母抑制食源性病原体的可能性，并对酒香酵母产生的抗菌化合物进行特征描述，采用点植法检测了 24 株酒香酵母抑制食源性病原体大肠杆菌 O157:H7、肠炎沙门氏菌和单增李斯特菌生长的能力。在这 24 株菌中，有 17 株能够抑制本研究中的所有 3 种病原体。蛋白酶、过氧化氢酶和缓冲液用于确定 4 株抑菌活性较强的选定菌株所产生的抑菌化合物的类型。2 株菌对病原体的抑菌活性完全被缓冲液失活，而另外 2 株菌对大肠杆菌 O157:H7 的抑菌活性部分被去除。抗菌化合物对所选蛋白酶和过氧化氢酶不敏感。
关于利用酒香酵母控制人类病原体的信息很少。本研究的结果揭示了这种发现和用于病原体控制的潜在应用。
