Departamento Ingeniería de Alimentos y del Equipamiento Agrícola, Universidad Politécnica de Cartagena, Spain.
Food Sci Technol Int. 2013 Aug;19(4):357-64. doi: 10.1177/1082013212455185. Epub 2013 May 31.
The aim of this study was to evaluate the combined effect of a previous mild heat treatment (15 min at 55 ) with the use of antimicrobials, nisin and carvacrol, on the growth of Salmonella enteritidis and Salmonella senftenberg. Natural antimicrobials, alone or combined with a previous mild heat treatment, affected the growth of these two serovars in Tryptone Soy Broth at 37 . Increasing concentrations of carvacrol had a significant effect on both growth rate and lag phase duration of both strains. The time to reach stationary phase was almost doubled in the case of S. enteritidis when a concentration of 0.77 mM in carvacrol was added. For S. senftenberg the effect was smaller. The effect of nisin and of heat, applied individually, was lower for both microorganisms. A combination of 1.2 µM nisin with 0.77 mM carvacrol significantly delayed the growth of heat treated cells, compared to the control without antimicrobials, showing additive effects.
本研究旨在评估先前温和热处理（55°C 下 15 分钟）与使用抗菌剂——乳链菌肽和香芹酚联合应用对肠炎沙门氏菌和森夫顿沙门氏菌生长的综合影响。天然抗菌剂单独或与先前的温和热处理联合应用，会影响这两种血清型在 37°C 的胰蛋白胨大豆肉汤中的生长。香芹酚浓度的增加对两种菌株的生长速率和迟滞期持续时间都有显著影响。当添加浓度为 0.77mM 的香芹酚时，肠炎沙门氏菌达到稳定期的时间几乎延长了一倍。对于森夫顿沙门氏菌，效果较小。单独应用乳链菌肽和热对两种微生物的作用较小。1.2µM 乳链菌肽与 0.77mM 香芹酚的组合对热处理细胞的生长有显著的延迟作用，与无抗菌剂的对照相比，表现出相加效应。
