Department of Food and Nutrition, Kookmin University, Seoul, 02707, Republic of Korea; Department of Food Science and Technology, University of California, Davis, CA, USA.
Department of Food Science and Technology, University of California, Davis, CA, USA; Division of Applied Food System, Major in Food Science & Technology, Seoul Women's University, Seoul, 01797, Republic of Korea.
Food Microbiol. 2022 Apr;102:103869. doi: 10.1016/j.fm.2021.103869. Epub 2021 Sep 20.
We investigated the synergistic antimicrobial activity of erythorbyl laurate (EL) and mild heating co-treatment on the Gram-positive Listeria innocua and Gram-negative Escherichia coli O157:H7 bacteria. EL (2 mM) and mild heating (55 °C for 3 min) resulted in 3.1 and 0.5 log colony forming units (CFU)/mL reductions in the number of L. innocua, respectively, compared to a 6.4 log CFU/mL reduction induced by the combined treatment of EL and mild heating in saline. EL (10 mM) and mild heating (55 °C for 3 min) resulted in 1.3 and 0.7 log CFU/mL reductions in the number of E. coli O157:H7, respectively, compared to a 6.2 log CFU/mL reduction with the combined treatment in saline. EL, a membrane-active compound, showed a strong synergistic effect with mild heating, possibly due to enhanced disruption of the bacterial cell membrane. The synergistic antibacterial effect was evaluated using inoculated English peas (Pisum sativum) and this combined treatment (2 mM EL and mild heating against L. innocua and 10 mM EL and mild heating against E. coli O157:H7) resulted in more than 7 log reductions in the numbers of L. innocua and E. coli O157:H7, inoculated on the surface of fresh peas. The treatments did not show significant difference in the color or texture of treated peas compared to the non-treated controls. This is the first report illustrating synergistic activity of EL and mild heating for both the gram positive (L. innocua) and the gram negative (E. coli O157:H7) bacteria on food. Overall, this research will illustrate the development of more effective and rapid antibacterial surface disinfection method for application in the processing of minimally processed foods.
我们研究了月桂酰基丙氨酸酯（EL）和温和加热协同处理对革兰氏阳性李斯特菌和革兰氏阴性大肠杆菌 O157:H7 细菌的协同抗菌活性。与 EL 和温和加热联合处理在盐水中导致的 6.4 对数 CFU/mL 减少相比，EL（2 mM）和温和加热（55°C 加热 3 分钟）分别导致 L. innocua 的数量减少 3.1 和 0.5 对数 CFU/mL。EL（10 mM）和温和加热（55°C 加热 3 分钟）分别导致 E. coli O157:H7 的数量减少 1.3 和 0.7 对数 CFU/mL，而与 EL 和温和加热联合处理在盐水中导致的 6.2 对数 CFU/mL 减少相比。EL 是一种膜活性化合物，与温和加热表现出强烈的协同作用，可能是由于增强了细菌细胞膜的破坏。使用接种的英国豌豆（Pisum sativum）评估了协同抗菌作用，这种联合处理（2 mM EL 和温和加热处理李斯特菌和 10 mM EL 和温和加热处理大肠杆菌）导致接种在新鲜豌豆表面的李斯特菌和大肠杆菌数量减少了 7 个以上对数。与未经处理的对照相比，处理后的豌豆在颜色和质地方面没有显示出显著差异。这是第一个报告，说明 EL 和温和加热对革兰氏阳性（李斯特菌）和革兰氏阴性（大肠杆菌 O157:H7）细菌在食品上的协同活性。总的来说，这项研究将说明开发更有效和快速的抗菌表面消毒方法，用于加工轻微加工的食品。
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