Baillo Ayelen A, Cisneros Lucia, Villena Julio, Vignolo Graciela, Fadda Silvina
Laboratory of Technology of Meat and Meat Products, Centro de Referencia para Lactobacilos (CERELA-CONICET), San Miguel de Tucuman T4000ILC, Argentina.
Laboratory of Immunobiotechnology, Centro de Referencia para Lactobacilos (CERELA-CONICET), San Miguel de Tucuman T4000ILC, Argentina.
Foods. 2023 Jan 4;12(2):231. doi: 10.3390/foods12020231.
Human infection by Enterohemorrhagic (EHEC) constitutes a serious threat to public health and a major concern for the meat industry. Presently, consumers require safer/healthier foods with minimal chemical additives, highlighting the need for sustainable solutions to limit and prevent risks. This work evaluated the ability of two antagonistic lactic acid bacteria (LAB) strains, CRL681 and CRL35, and their combination in order to inhibit EHEC in beef (ground and vacuum sealed meat discs) at 8 °C during 72 h. The effect of lower lactic acid (LA) concentrations was evaluated. Meat color was studied along with how LAB strains interfere with the adhesion of to meat. The results indicated a bacteriostatic effect on EHEC cells when mixed LAB strains were inoculated. However, a bactericidal action due to a synergism between 0.6% LA and LAB occurred, producing undetectable pathogenic cells at 72 h. Color parameters (a*, b* and L*) did not vary in bioprotected meat discs, but they were significantly modified in ground meat after 24 h. In addition, LAB strains hindered EHEC adhesion to meat. The use of both LAB strains plus 0.6% LA, represents a novel, effective and ecofriendly strategy to inactivate EHEC in meat.
肠出血性大肠杆菌（EHEC）感染人类对公共卫生构成严重威胁，也是肉类行业的主要担忧。目前，消费者需要含有最少化学添加剂的更安全/更健康的食品，这凸显了需要可持续的解决方案来限制和预防风险。这项工作评估了两种拮抗菌株CRL681和CRL35及其组合在8℃下72小时内抑制牛肉（绞碎并真空密封的肉盘）中EHEC的能力。评估了较低乳酸（LA）浓度的影响。研究了肉的颜色以及乳酸菌菌株如何干扰EHEC对肉的粘附。结果表明，接种混合乳酸菌菌株时对EHEC细胞有抑菌作用。然而，由于0.6%的LA与乳酸菌之间的协同作用，产生了杀菌作用，在72小时时未检测到致病细胞。生物保护肉盘中的颜色参数（a*、b和L）没有变化，但绞碎肉在24小时后有显著改变。此外，乳酸菌菌株阻碍了EHEC对肉的粘附。使用这两种乳酸菌菌株加0.6%的LA，是一种在肉中灭活EHEC的新颖、有效且环保的策略。
