Sheikhi Shahab, Esfandiari Zahra, Rostamabadi Hadis, Noori Seyyed Mohammad Ali, Sabahi Sahar, Nasab Mehdi Shiri
Nutrition and Food Security Research Center, Department of Food Science and Technology, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran.
Toxicology Research Center, Medical Basic Sciences Research Institute, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran.
Sci Rep. 2025 Jan 2;15(1):358. doi: 10.1038/s41598-024-82810-z.
This study investigated the antioxidant and antimicrobial properties, as well as the volatile compounds, of Lactobacillus bulgaricus (L. bulgaricus) postbiotics (at concentration of 150 and 300 mg/L) and their combination with chitosan coatings (0.5% and 1%) on sausage quality (with 100 ppm nitrite) during 40 days of cold storage. The results were compared to a control group, as well as to sausages containing commercial formulation (120 ppm) and reduced (100 ppm) levels of nitrite. To further assess the antimicrobial effects, it also inoculated E. coli and Staphylococcus aureus into the sausages in order to examine how the postbiotics and chitosan coatings impacted the growth of these foodborne pathogens during the 40-day cold storage period. The reults indicated that those containing 300 mg/L postbiotic and 1% chitosan generally met the desired condition for pH, moisture, fat, and total volatile base-nitrogen. These samples also showed the strongest inhibition of mesophilic and psychrophilic bacteria, mold and yeast. Notably, no E. coli or S. aureus were detected in any of the samples, indicating that the postbiotic and chitosan combination effectively inhibited the growth of these pathogens in sausages. The findings suggest that using chitosan coatings and L. bulgaricus postbiotic can enhance the quality of sausages, ultimately lowering the risk of contamination by harmful bacteria and improving overall food safety.
本研究调查了保加利亚乳杆菌后生元（浓度为150和300mg/L）及其与壳聚糖涂层（0.5%和1%）组合对含100ppm亚硝酸盐香肠在40天冷藏期间品质的抗氧化和抗菌特性以及挥发性化合物。将结果与对照组以及含有商业配方（120ppm）和降低（100ppm）亚硝酸盐水平的香肠进行比较。为进一步评估抗菌效果，还将大肠杆菌和金黄色葡萄球菌接种到香肠中，以研究后生元和壳聚糖涂层在40天冷藏期内如何影响这些食源性病原体的生长。结果表明，含有300mg/L后生元和1%壳聚糖的样品通常满足pH值、水分、脂肪和总挥发性盐基氮的理想条件。这些样品还对嗜温菌和嗜冷菌、霉菌和酵母菌表现出最强的抑制作用。值得注意的是，在任何样品中均未检测到大肠杆菌或金黄色葡萄球菌，这表明后生元和壳聚糖的组合有效地抑制了香肠中这些病原体的生长。研究结果表明，使用壳聚糖涂层和保加利亚乳杆菌后生元可以提高香肠的品质，最终降低有害细菌污染的风险并改善整体食品安全。
