使用乳酸链球菌素与有机酸联合对鲜切番茄（）上的单核细胞增生李斯特菌ATCC 7644进行生物防治。
Biocontrol of Listeria monocytogenes ATCC 7644 on fresh-cut tomato () using nisin combined with organic acids.
作者信息
Oladunjoye Adebola Olubukola, Singh Suren, Ijabadeniyi Oluwatosin Ademola
机构信息
Department of Biotechnology and Food Technology, Durban University of Technology, Durban, 4001 South Africa.
出版信息
Food Sci Biotechnol. 2016 Oct 31;25(5):1491-1496. doi: 10.1007/s10068-016-0231-3. eCollection 2016.
The biocontrol of on fresh-cut tomato using nisin and organic acids was investigated. Fresh-cut samples inoculated with 10 CFU/mL of , treated with nisin (5,000 IU/mL), a combination of nisin and organic acids (acetic and citric acids at 3 and 5% each), with chlorine at 200 ppm as a control, and stored for six days at 4, 10, and 25°C were used to evaluate certain physicochemical qualities (pH, titratable acidity, soluble solid content, vitamin C content, and color). Nisin treatment significantly (<0.05) reduced bacterial population by 1.91-3.07 log CFU/mL. Nisin-citric acid combination provided 2.65-3.29 log CFU/mL reduction, while nisin-acetic acid combination provided 2.93-4.15 log CFU/mL reduction. The control treatment provided <1-2 fold log reductions. Slight variations in physicochemical properties of fresh-cut tomato were observed. Nisin and organic acids can be used to improve the microbial safety of fresh-cut tomato.
研究了用乳酸链球菌素和有机酸对鲜切番茄进行生物防治。接种了10 CFU/mL[具体微生物名称未给出]的鲜切样品，分别用乳酸链球菌素（5000 IU/mL）、乳酸链球菌素与有机酸的组合（乙酸和柠檬酸各为3%和5%）处理，以200 ppm的氯作为对照，并在4、10和25°C下储存6天，用于评估某些理化性质（pH值、可滴定酸度、可溶性固形物含量、维生素C含量和颜色）。乳酸链球菌素处理显著（<0.05）降低了细菌数量，降低幅度为1.91 - 3.07 log CFU/mL。乳酸链球菌素 - 柠檬酸组合使细菌数量降低了2.65 - 3.29 log CFU/mL，而乳酸链球菌素 - 乙酸组合使细菌数量降低了2.93 - 4.15 log CFU/mL。对照处理使细菌数量降低了不到1 - 2倍对数。观察到鲜切番茄的理化性质有轻微变化。乳酸链球菌素和有机酸可用于提高鲜切番茄的微生物安全性。
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