Rúa Javier, López-Rodríguez Iván, Sanz Javier, Del Valle Fernández Pilar, Garcia Maria Del Camino, Garcia Armesto Maria Rosario
Department of Molecular Biology University of León León Spain.
Food Science and Food Technology Institute León Spain.
Food Sci Nutr. 2019 Nov 10;7(12):3986-3992. doi: 10.1002/fsn3.1260. eCollection 2019 Dec.
The minimal inhibitory concentration (MIC) of an aqueous extract of with reported functional properties (PLX) was determined on two strains of () belonging to serogroups commonly associated with foodborne illnesses ( O157:H7 ATCC 700728 and O111 isolate 172) in vegetable products and two control strains for antimicrobial tests assays ( ATCC 25922 and - ATCC 29212).
Mean MIC values at standard pH (7.4) in broth for the strains tested ranged from 4,444 µg/ml (35ºC) to 1,250 µg/ml (10ºC) and to 182 µg/ml (4ºC). At pH 5.5, conditions resembling those of melon juice, MIC was about 2 times higher at 35 and 10ºC compared with 4ºC. The MIC of was similar or slightly lower than those of at the conditions tested. In melon juice fortified with PLX (2,500 µg/ml, maximum sensorial acceptable limit), the three strains of maintained their viability although none showed growth potential after 4 days at 4ºC.
PLX could be added to melon juice to control O157:H7 and O111 during refrigerated storage, reducing the risk of microbiological contamination in this food.
对两种属于通常与食源性疾病相关血清群的大肠杆菌（O157:H7 ATCC 700728和O111分离株172）在蔬菜产品中的菌株以及两种用于抗菌测试分析的对照菌株（ATCC 25922和 - ATCC 29212）测定了具有报道功能特性的水提取物（PLX）的最低抑菌浓度（MIC）。
在所测试的菌株中，肉汤在标准pH（7.4）下的平均MIC值范围为4444μg/ml（35℃）至1250μg/ml（10℃）以及182μg/ml（4℃）。在pH 5.5（类似于甜瓜汁的条件）下，与4℃相比，35℃和10℃时的MIC约高2倍。在所测试的条件下，PLX的MIC与其他物质的MIC相似或略低。在添加了PLX（2500μg/ml，感官可接受的最大限量）的甜瓜汁中，三种大肠杆菌菌株保持了它们的活力，尽管在4℃下放置4天后没有一个显示出生长潜力。
可以将PLX添加到甜瓜汁中，以在冷藏储存期间控制O157:H7大肠杆菌和O111大肠杆菌，降低这种食品中微生物污染的风险。
