在核黄素存在的情况下，405纳米发光二极管（LED）对烟熏三文鱼表面的[具体对象未给出]的抗菌活性。
Antimicrobial activity of 405 nm light-emitting diode (LED) in the presence of riboflavin against on the surface of smoked salmon.
作者信息
Kim Min-Jeong, Da Jeong Min, Zheng Qianwang, Yuk Hyun-Gyun
机构信息
Food Safety Risk Assessment Division, Food Safety Evaluation Department, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety, 187 Osong saengmyeong 2-ro, Cheongju-si, Chungbuk, 28159 Republic of Korea.
School of Food Science and Technology, Chung-Ang University, 4726, Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi-do 17546 Republic of Korea.
出版信息
Food Sci Biotechnol. 2021 Mar 12;30(4):609-618. doi: 10.1007/s10068-021-00895-y. eCollection 2021 Apr.
This study investigated the antimicrobial activity of 405 nm light-emitting diode (LED) with and without riboflavin against in phosphate buffered saline (PBS) and on smoked salmon at different storage temperatures and evaluated its impact on food quality. The results show that riboflavin-mediated LED illumination in PBS 25 °C significantly inactivated cells by 6.2 log CFU/mL at 19.2 J/cm, while illumination alone reduced 1.9 log CFU/mL of populations at 57.6 J/cm. populations on illuminated smoked salmon decreased by 1.0-2.2 log CFU/cm at 1.27-2.76 kJ/cm at 4, 12, and 25 °C, regardless of the presence of riboflavin. Although illumination with and without riboflavin caused the lipid peroxidation and color change in smoked salmon, this study demonstrates the potential of a 405 nm LED to preserve the smoked salmon products, reducing the risk of listeriosis.
本研究调查了添加和不添加核黄素的405纳米发光二极管（LED）在磷酸盐缓冲盐水（PBS）中以及在不同储存温度下对烟熏三文鱼的抗菌活性，并评估了其对食品质量的影响。结果表明，在25℃的PBS中，添加核黄素的LED光照在19.2 J/cm²时可使细胞显著失活，失活程度达6.2 log CFU/mL，而仅光照在57.6 J/cm²时可使群体数量减少1.9 log CFU/mL。在4℃、12℃和25℃下，无论是否存在核黄素，光照烟熏三文鱼上的群体数量在1.27 - 2.76 kJ/cm²时减少了1.0 - 2.2 log CFU/cm²。尽管添加和不添加核黄素的光照都会导致烟熏三文鱼发生脂质过氧化和颜色变化，但本研究证明了405纳米LED在保存烟熏三文鱼产品方面的潜力，降低了李斯特菌病的风险。
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