State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, PR China; Key Laboratory of Meat Processing, MARA, PR China; Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, 210095 Nanjing, Jiangsu, PR China.
State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, PR China; Key Laboratory of Meat Processing, MARA, PR China; Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, 210095 Nanjing, Jiangsu, PR China.
Food Chem. 2024 Jan 1;430:137002. doi: 10.1016/j.foodchem.2023.137002. Epub 2023 Jul 26.
Microbial contamination is a crucial problem that is difficult to solve for the meat industry. Therefore, this study explored the antibacterial efficacy of phenyllactic acid (PLA) against Pseudomonas lundensis (PL) and Brochothrix thermosphacta (BT) solely and in combination (PL + BT). It also provided insights into its synergistic preservation effect during inoculation in chilled (4 °C) fresh pork loins under air (AP) and modified atmosphere packaging (MAP). The minimum inhibitory concentration (MIC) of PLA was 10 mg/mL. Growth kinetics, scanning electron microscopy (SEM), zeta potential, and cell viability investigations showed that PLA treatment exhibited reduced bacterial growth, aided morphological alterations, and leakage in cell membrane integrity in vitro. Nonetheless, PLA and MAP (70 %N/30 %CO) showed an excellent synergistic antibacterial ability against spoilage indicators(total glucose, pH, TVB-N, and TBARS), bacterial counts than AP, without impairing organoleptic acceptability. These results demonstrate the broad antibacterial efficacy of PLA as a biopreservative for the meat industry.
微生物污染是肉类行业难以解决的关键问题。因此，本研究探索了苯乳酸（PLA）对类产碱假单胞菌（PL）和生孢梭菌（BT）单独及联合（PL+BT）的抗菌效果。同时，还研究了其在空气（AP）和改良气氛包装（MAP）下冷藏（4°C）新鲜猪里脊肉接种过程中的协同保鲜效果。PLA 的最小抑菌浓度（MIC）为 10mg/mL。生长动力学、扫描电子显微镜（SEM）、Zeta 电位和细胞活力研究表明，PLA 处理在体外表现出降低细菌生长、促进形态改变和细胞膜完整性泄漏的作用。尽管如此，PLA 和 MAP（70%N/30%CO）对总葡萄糖、pH 值、TVB-N 和 TBARS 等变质指标以及细菌计数的协同抑菌能力均优于 AP，且不影响感官可接受性。这些结果表明 PLA 作为肉类工业的生物防腐剂具有广泛的抗菌效果。
