Department of Food Engineering, Faculty of Engineering, Hitit University, Çorum, Turkey.
Department of Food Engineering, Faculty of Engineering, Süleyman Demirel University, Isparta, Turkey.
Int J Food Microbiol. 2021 May 2;345:109154. doi: 10.1016/j.ijfoodmicro.2021.109154. Epub 2021 Mar 11.
A novel killer toxin produced by yeast Metschnikowia pulcherrima was purified and added into ready to cook meatballs to enhance their microbial safety and extension of their shelf life. The agent was added into ready to cook meatballs at two different concentrations (1%-K1 and 2%-K2). The results of those two groups were compared to the control group (K0) lacking the killer toxin. Physical, chemical and microbiological analyses were carried out in meat dough and all analyses were repeated at two day intervals during 10 day-storage at +4 °C. Addition of inhibitor compound in meat dough decreased the numbers of total aerobic mesophillic bacteria, yeast and molds and lactic acid bacteria. Staphylococci/Micrococci, coliform bacteria and total psychrotrophic bacterial counts of the samples were determined as well. Results showed that all indicators of microbial deterioration were found to be higher in K1 group than K2 group, revealing that there was an inverse correlation between the concentration of killer toxin and the number of microorganisms causing spoilage. In addition to 1 log decrease in the number of microorganisms in toxin added groups, the high TBARS values of the control group also showed the effectiveness of the toxin. Toxic effect analysis results showed that the killer toxin had no toxic effect on L929 mouse fibroblast cells after 24h exposure.
一株新型产杀伤毒素酵母——美丽异常麦角菌的分离与鉴定及其在调理肉丸中的应用。该杀伤毒素被添加到调理肉丸中，分别设置了两个不同的浓度（1%-K1 和 2%-K2）。并与不添加杀伤毒素的对照组（K0）进行比较。在调理肉馅中进行了物理、化学和微生物分析，并在+4°C 下储存 10 天，每隔两天重复所有分析。在肉馅中添加抑制剂化合物可以降低总需氧中温细菌、酵母和霉菌以及乳酸菌的数量。还测定了葡萄球菌/微球菌、大肠菌群和总嗜冷菌的数量。结果表明，K1 组的所有微生物恶化指标均高于 K2 组，这表明杀伤毒素的浓度与引起变质的微生物数量之间存在反比关系。除了添加毒素组的微生物数量减少 1 个对数级之外，对照组的高 TBARS 值也表明了毒素的有效性。毒性分析结果表明，在 24 小时暴露后，杀伤毒素对 L929 小鼠成纤维细胞没有毒性作用。
