Stevens Kelly A, Sheldon Brian W, Klapes N Arlene, Klaenhammer Todd R
Department of Food Science, North Carolina State University, Raleigh, North Carolina, 27695-7624.
Southeast Center for Dairy Foods Research, Box 7624, North Carolina State University, Raleigh, North Carolina, 27695-7624.
J Food Prot. 1992 Oct;55(10):763-766. doi: 10.4315/0362-028X-55.10.763.
A method using nisin and a chelating agent to inactivate Salmonella species and other gram-negative bacteria has been developed. The objective of this study was to determine the effect of treatment conditions on the application of this method. Ten gram-negative organisms were used in this study, including six Salmonella species commonly associated with foodborne illness. Organisms were selected on the basis of sensitivity to nisin and a chelating agent. The following parameters were examined: (a) chelating agent, (b) nisin concentration, (c) incubation temperature, and (d) protein interference. Chelating agents included EDTA, ethylenebis (oxyethylene-nitrilo) tetraacetic acid, citric acid monohydrate, and sodium phosphate dibasic. The most effective treatment consisted of 50 to 100 μg/ml nisin applied in combination with 20 mM EDTA or citric acid monohydrate at a temperature range of 30 to 42°C. All of the chelators examined exhibited some inhibitory activity. The addition of bovine serum albumin to the treatments containing nisin and EDTA did not result in a significant decrease in inhibitory action.
已开发出一种使用乳酸链球菌素和螯合剂来灭活沙门氏菌属及其他革兰氏阴性菌的方法。本研究的目的是确定处理条件对该方法应用效果的影响。本研究使用了十种革兰氏阴性菌，包括六种通常与食源性疾病相关的沙门氏菌。根据对乳酸链球菌素和螯合剂的敏感性来选择菌株。研究考察了以下参数：（a）螯合剂，（b）乳酸链球菌素浓度，（c）培养温度，以及（d）蛋白质干扰。螯合剂包括乙二胺四乙酸（EDTA）、亚乙基双（氧乙烯基腈）四乙酸、一水柠檬酸和磷酸氢二钠。最有效的处理方法是在30至42°C的温度范围内，将50至100μg/ml的乳酸链球菌素与20mM的EDTA或一水柠檬酸联合使用。所检测的所有螯合剂均表现出一定的抑制活性。在含有乳酸链球菌素和EDTA的处理中添加牛血清白蛋白，并未导致抑制作用显著降低。
