Austin-Watson Clytrice, Grant Ar'Quette, Brice Michline
Department of Biological Sciences, Delaware State University, Dover, DE 19901, USA.
Department of Human Ecology, Delaware State University, Dover, DE 19901, USA.
Foods. 2013 Oct 21;2(4):478-487. doi: 10.3390/foods2040478.
Modern consumers are interested in the use of non-chemical methods to control pathogens when heat sterilization is not an option. Such is the case with teewurst sausage, a raw spreadable sausage and a popular German commodity. Although was not found in teewurst, the optimal microbial growing conditions of teewurst coupled with the ubiquity of in nature, makes the possibility of contamination of products very possible. This pilot study was conducted to examine teewurst's native micro-flora's ability to suppress the outgrowth of at 10 °C using standard plate counts and PCR-DGGE. Traditional plating methods showed growth significantly decreased when in competition with the teewurst's native micro-flora ( < 0.05). The native micro-flora of the teewurst suppressed the overall growth of by an average of two logs, under these conditions. Denaturing Gradient Gel Electrophoresis (DGGE) amplicons with unique banding patterns were extracted from DGGE gel for identification. and were identified as a part of the teewurst's native micro-flora. Although the native micro-flora did not decrease to below limits of detection, it was enough of a decrease to warrant further investigation.
当无法进行热灭菌时，现代消费者对使用非化学方法控制病原体很感兴趣。德国特色生香肠teewurst就是这样一种情况，它是一种可涂抹的生香肠，也是一种受欢迎的德国商品。尽管在teewurst中未检测到[具体病原体名称未给出]，但teewurst的最佳微生物生长条件以及该病原体在自然界中的普遍存在，使得产品被污染的可能性非常大。本初步研究旨在使用标准平板计数法和PCR-DGGE检测teewurst原生微生物群落抑制[具体病原体名称未给出]在10℃下生长的能力。传统平板培养方法显示，当与teewurst的原生微生物群落竞争时，[具体病原体名称未给出]的生长显著下降（P<0.05）。在这些条件下，teewurst的原生微生物群落平均抑制了[具体病原体名称未给出]的总体生长两个对数级。从DGGE凝胶中提取具有独特条带模式的变性梯度凝胶电泳（DGGE）扩增子进行鉴定。[具体微生物名称未给出]和[具体微生物名称未给出]被鉴定为teewurst原生微生物群落的一部分。尽管原生微生物群落没有将[具体病原体名称未给出]的数量降低到检测限以下，但下降幅度足以值得进一步研究。
