Xing Min, Liu Shun, Yu Yaping, Guo Ling, Wang Yao, Feng Yage, Fei Peng, Kang Huaibing, Ali Md Aslam
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China.
Henan International Joint Laboratory of Food Green Processing and Quality Safety Control, Henan University of Science and Technology, Luoyang, China.
Front Microbiol. 2022 Mar 8;13:846622. doi: 10.3389/fmicb.2022.846622. eCollection 2022.
The research was conducted to elucidate the antibacterial performance and mode of action of male flower extract (EUMFE) against and its application as a natural preservative in cooked beef. The antibacterial activity was evaluated by determining the diameter of inhibition zone (DIZ), minimum inhibitory concentration (MIC), and minimum bactericide concentration (MBC). The changes in membrane potential, contents of bacterial DNA and protein, integrity and permeability of the cell membrane, and cell morphology were analyzed to reveal the possible mode of action. The effect of EUMFE on the counts of , pH, color, total volatile basic nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARS) of the cooked beef stored at 4°C for 9 days were studied. The results showed that the DIZ, MIC, and MBC of EUMFE against were 12.58 ± 0.23 mm, 40 mg/mL, and 80 mg/mL, respectively. The mode of action of EUMFE against included hyperpolarization of cell membrane, decrease in bacterial DNA and protein contents, destruction of cell membrane integrity, increase in cell membrane permeability, and damage of cell morphology. After treatments with EUMFE, the growth of and lipid oxidation in cooked beef were significantly inhibited ( < 0.05). The pH and TVB-N values of cooked beef treated with EUMFE were significantly reduced as compared to control group ( < 0.05). The color of cooked beef samples containing EUMFE showed decreased L* and b* values, and increased a* and ΔE* values. Therefore, our findings showed that EUMFE had a good antibacterial effect on , and provided a theoretical basis for the application of EUMFE as a natural preservative in the preservation of cooked beef.
本研究旨在阐明雄花提取物（EUMFE）对[具体细菌名称未给出]的抗菌性能和作用方式，以及其作为天然防腐剂在熟牛肉中的应用。通过测定抑菌圈直径（DIZ）、最低抑菌浓度（MIC）和最低杀菌浓度（MBC）来评估抗菌活性。分析膜电位、细菌DNA和蛋白质含量、细胞膜完整性和通透性以及细胞形态的变化，以揭示可能的作用方式。研究了EUMFE对4℃储存9天的熟牛肉中[具体细菌名称未给出]的数量、pH值、颜色、总挥发性盐基氮（TVB-N）和硫代巴比妥酸反应性物质（TBARS）的影响。结果表明，EUMFE对[具体细菌名称未给出]的DIZ、MIC和MBC分别为12.58±0.23mm、40mg/mL和80mg/mL。EUMFE对[具体细菌名称未给出]的作用方式包括细胞膜超极化、细菌DNA和蛋白质含量降低、细胞膜完整性破坏、细胞膜通透性增加以及细胞形态损伤。用EUMFE处理后，熟牛肉中[具体细菌名称未给出]的生长和脂质氧化受到显著抑制（P<0.05）。与对照组相比，用EUMFE处理的熟牛肉的pH值和TVB-N值显著降低（P<0.05）。含有EUMFE的熟牛肉样品的颜色显示L和b值降低，a和ΔE值增加。因此，我们的研究结果表明，EUMFE对[具体细菌名称未给出]具有良好的抗菌作用，并为EUMFE作为天然防腐剂在熟牛肉保鲜中的应用提供了理论依据。
