Rúa Javier, Sanz-Gómez Javier, Maestro Sheila, Caro Irma, García-Armesto María Rosario
Department of Molecular Biology, University of León, 24007 León, Spain.
Institute of Food Science and Technology (ICTAL), La Serna 58, 24007 León, Spain.
Foods. 2024 May 24;13(11):1643. doi: 10.3390/foods13111643.
Chicken meat and its derivatives are easily alterable. They are a nutritionally healthy food, and their consumption has seen a remarkable increase worldwide in recent years. At the same time, consumer demand for the use of natural products to control microbial growth is increasing. In this context, the antimicrobial capacity of a commercial extract of the lemon verbena () plant, (LCE) was tested in binary combination with gallic acid or octyl gallate against two strains of lactic acid bacteria (LAB) of meat origin: ATCC 35677 and ATCC 49367. First, the antimicrobial potential was evaluated by the checkerboard microdilution method at the optimal growth temperature of each and at 4 °C, pH 5.7 and 6.7, in culture medium. Octyl gallate was the most effective antimicrobial against the two bacteria under all study conditions. At 4 °C, the combination of LCE with octyl gallate had a similar antimicrobial effect on the two LAB, being bactericidal at pH 6.7. In chicken breast, this effective combination was tested in normal or modified atmosphere and refrigerated (4-8 °C) for 9 days. LCE + OG in modified atmosphere reduced the different microbial groups studied, including the lactic acid bacteria as the main microorganisms responsible for the spoilage of fresh meat. Further research could pave the way for the development of novel strategies contributing to the technological stability, security, and functional properties of chicken meat.
鸡肉及其衍生物很容易变质。它们是营养健康的食品，近年来其消费量在全球范围内显著增加。与此同时，消费者对使用天然产品控制微生物生长的需求也在增加。在此背景下，对马鞭草（LCE）植物的一种商业提取物与没食子酸或没食子酸辛酯的二元组合对两种肉类来源的乳酸菌（LAB）菌株：ATCC 35677和ATCC 49367的抗菌能力进行了测试。首先，通过棋盘微量稀释法在每种菌株的最佳生长温度以及4℃、pH 5.7和6.7的条件下，于培养基中评估抗菌潜力。在所有研究条件下，没食子酸辛酯对这两种细菌的抗菌效果最为显著。在4℃时，LCE与没食子酸辛酯的组合对两种乳酸菌具有相似的抗菌作用，在pH 6.7时具有杀菌作用。在鸡胸肉中，在正常或改良气氛下以及冷藏（4 - 8℃）9天的条件下对这种有效组合进行了测试。改良气氛下的LCE + OG减少了所研究的不同微生物群体，包括作为导致鲜肉变质的主要微生物的乳酸菌。进一步的研究可为开发有助于鸡肉技术稳定性、安全性和功能特性的新策略铺平道路。
