Vijayakumar Paul Priyesh, Muriana Peter M
Department of Animal and Food Science, University of Kentucky, 213 W.P. Garrigus Building, Lexington, KY 40546-0215, USA.
Robert M. Kerr Food & Agricultural Products Centre, Oklahoma State University, 109 FAPC Building, Monroe Street, Stillwater, OK 74078-6055, USA.
Foods. 2017 Mar 14;6(3):22. doi: 10.3390/foods6030022.
Bacteriocin-producing (Bac⁺) lactic acid bacteria (LAB) comprising selected strains of , , , and and were examined for inhibition of during hotdog challenge studies. The Bac⁺ strains, or their cell-free supernatants (CFS), were grouped according to mode-of-action (MOA) as determined from prior studies. Making a mixture of as many MOAs as possible is a practical way to obtain a potent natural antimicrobial mixture to address contamination of RTE meat products (i.e., hotdogs). The heat resistance of the bacteriocins allowed the use of pasteurization to eliminate residual producer cells for use as post-process surface application or their inclusion into hotdog meat emulsion during cooking. The use of Bac⁺ LAB comprising 3× MOAs directly as co-inoculants on hotdogs was not effective at inhibiting However, the use of multiple MOA Bac⁺ CFS mixtures in a variety of trials demonstrated the effectiveness of this approach by showing a >2-log decrease of in treatment samples and 6-7 log difference vs.
These data suggest that surface application of multiple mode-of-action bacteriocin mixtures can provide for an Alternative 2, and possibly Alternative 1, process category as specified by USDA-FSIS for control of on RTE meat products.
对包括所选的嗜酸乳杆菌、干酪乳杆菌、植物乳杆菌、罗伊氏乳杆菌以及唾液乳杆菌的产细菌素（Bac⁺）乳酸菌（LAB）进行了热狗挑战试验，以检测其对单核细胞增生李斯特菌的抑制作用。根据先前研究确定的作用模式（MOA），将Bac⁺菌株或其无细胞上清液（CFS）进行分组。尽可能混合多种作用模式是获得有效天然抗菌混合物以解决即食（RTE）肉类产品（即热狗）中单核细胞增生李斯特菌污染问题的一种实用方法。细菌素的耐热性使得可以利用巴氏杀菌来消除残留的产生菌细胞，以便在加工后进行表面应用或在烹饪过程中将其添加到热狗肉糜中。将包含三种作用模式的Bac⁺乳酸菌直接作为共接种剂用于热狗，对抑制单核细胞增生李斯特菌无效。然而，在各种试验中使用多种作用模式的Bac⁺ CFS混合物，通过显示处理样品中单核细胞增生李斯特菌减少超过2个对数级且与对照组有6至7个对数级的差异，证明了这种方法的有效性。
这些数据表明，多种作用模式的细菌素混合物的表面应用可以提供美国农业部食品安全检验局（USDA - FSIS）规定的用于控制即食肉类产品中单核细胞增生李斯特菌的替代2类，甚至可能是替代1类加工类别。
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