Chung K T, Dickson J S, Crouse J D
Roman L. Hruska U.S. Meat Animal Research Center, U.S. Department of Agriculture, Clay Center, Nebraska 68933.
Appl Environ Microbiol. 1989 Jun;55(6):1329-33. doi: 10.1128/aem.55.6.1329-1333.1989.
Nisin had an inhibitory effect on gram-positive bacteria (Listeria monocytogenes, Staphylococcus aureus, and Streptococcus lactis) but did not have an inhibitory effect on gram-negative bacteria (Serratia marcescens, Salmonella typhimurium, and Pseudomonas aeruginosa) attached to meat. Nisin delayed bacterial growth on meats which were artificially inoculated with L. monocytogenes or Staphylococcus aureus for at least 1 day at room temperature. If the incubation temperature was 5 degrees C, growth of L. monocytogenes was delayed for more than 2 weeks, and growth of Staphylococcus aureus did not occur. We also found that the extractable activity of nisin decreased rapidly when the meats were incubated at ambient temperatures and that this decrease was inversely related to the observed inhibitory effect. These findings disclosed that nisin delays the growth of some gram-positive bacteria attached to meat. However, nisin alone may not be sufficient to prevent meat spoilage because of the presence of gram-negative and other nisin-resistant gram-positive bacteria.
乳酸链球菌素对革兰氏阳性菌（单核细胞增生李斯特菌、金黄色葡萄球菌和乳酸链球菌）有抑制作用，但对附着在肉类上的革兰氏阴性菌（粘质沙雷氏菌、鼠伤寒沙门氏菌和铜绿假单胞菌）没有抑制作用。乳酸链球菌素可延缓在室温下人工接种了单核细胞增生李斯特菌或金黄色葡萄球菌的肉类上细菌的生长至少1天。如果培养温度为5摄氏度，单核细胞增生李斯特菌的生长会延迟超过2周，且金黄色葡萄球菌不会生长。我们还发现，当肉类在环境温度下培养时，乳酸链球菌素的可提取活性迅速下降，且这种下降与观察到的抑制作用呈负相关。这些发现表明，乳酸链球菌素可延缓附着在肉类上的一些革兰氏阳性菌的生长。然而，由于存在革兰氏阴性菌和其他对乳酸链球菌素耐药的革兰氏阳性菌，仅靠乳酸链球菌素可能不足以防止肉类变质。
