Motlagh A M, Holla S, Johnson M C, Ray B, Field R A
Food Microbiology Laboratory, Animal Science Department, University of Wyoming, Laramie, Wyoming 82071.
J Food Prot. 1992 May;55(5):337-343. doi: 10.4315/0362-028X-55.5.337.
The effectiveness of pediocin AcH, a bacteriocin produced by Pediococcus acidilactici H, in reducing population levels and growth of Listeria monocytogenes strains and Listeria ivanovii in sterile ground beef, sausage mix, cottage cheese, ice cream, and reconstituted dry milk was examined. Predetermined numbers of Listeria cells and concentrations of pediocin AcH were added to the foods suspended in water and the final volumes made to 10 ml. Listeria in the pediocin AcH treated and control samples during storage at 4 and 10°C were enumerated as CFU on tryptic soy agar. Results indicated that: (a) the maximum bactericidal action of pediocin AcH occurred within 1 h and was not interfered with by the foods; (b) Listeria strains differed in sensitivity to pediocin AcH; (c) reduction in CFU was greater with higher levels of pediocin AcH and as the initial cell number of Listeria spp. decreased; and (d) the surviving cells in pediocin AcH treated food samples multiplied in the presence of residual pediocin AcH during storage at 4 and 10°C.
研究了嗜酸乳杆菌H产生的细菌素pediocin AcH在无菌绞碎牛肉、香肠混合物、农家干酪、冰淇淋和复原奶粉中降低单核细胞增生李斯特氏菌菌株和伊氏李斯特菌数量水平及生长的效果。将预先确定数量的李斯特氏菌细胞和pediocin AcH浓度添加到悬浮于水中的食品中，并将最终体积调至10毫升。在4℃和10℃储存期间，对经pediocin AcH处理和对照样品中的李斯特氏菌以胰蛋白胨大豆琼脂上的菌落形成单位（CFU）进行计数。结果表明：（a）pediocin AcH的最大杀菌作用在1小时内发生，且不受食品干扰；（b）李斯特氏菌菌株对pediocin AcH的敏感性不同；（c）pediocin AcH水平越高且李斯特氏菌属的初始细胞数越少，CFU的减少幅度越大；（d）在4℃和10℃储存期间，经pediocin AcH处理的食品样品中的存活细胞在残留的pediocin AcH存在下会繁殖。
