Zhou Yi, Zuo Huixin, Dai Zhaoqi, Guo Zonglin, Holman Benjamin W B, Ding Yanqin, Shi Jingying, Ding Xiaoxiao, Huang Mingming, Mao Yanwei
Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China.
College of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212100, China.
Foods. 2024 Dec 22;13(24):4162. doi: 10.3390/foods13244162.
The aim of this study was to compare the succession of natural microbiota in pork held under refrigerated storage for up to 10 days after dielectric barrier discharge (DBD) plasma treatment. Two methods were used to assess the impact of DBD on microorganisms. Firstly, traditional selective media (SM) were employed to detect the bactericidal effects of DBD on spp., , (LAB), and . Secondly, the thin agar layer (TAL) method was used to further evaluate the bactericidal effects of DBD. In addition, the Baranyi and Roberts model was applied to explore the kinetic parameters of spp., , LAB, and during storage. Finally, the modified Lotka-Volterra model was used to describe the interactions between each microorganism. The study found that when using traditional selective media (SM), 85 kV DBD had a significant bactericidal effect on spp., , LAB, and . However, when using the thin agar layer (TAL) method, the results suggested that DBD had no significant bactericidal effect, suggesting that DBD caused sublethal damage to the natural microorganisms on pork. Analysis with the Baranyi and Roberts model showed that DBD treatment significantly extended the lag phase of these four types of microorganisms and significantly reduced the μ of all microorganisms except LAB. The analysis results of the modified Lotka-Volterra model showed that LAB had a greater impact on spp., , and (a > a). In conclusion, DBD treatment was shown to have a significant sublethal bactericidal effect that impacted both the count and composition of natural microorganisms found on pork.
本研究的目的是比较在介质阻挡放电（DBD）等离子体处理后，冷藏储存长达10天的猪肉中天然微生物群的演替情况。采用两种方法评估DBD对微生物的影响。首先，使用传统选择性培养基（SM）检测DBD对 spp.、 、 （乳酸菌）和 的杀菌效果。其次，采用薄琼脂层（TAL）法进一步评估DBD的杀菌效果。此外，应用Baranyi和Roberts模型探索储存期间 spp.、 、乳酸菌和 的动力学参数。最后，使用改进的Lotka-Volterra模型描述每种微生物之间的相互作用。研究发现，使用传统选择性培养基（SM）时，85 kV的DBD对 spp.、 、乳酸菌和 具有显著的杀菌效果。然而，使用薄琼脂层（TAL）法时，结果表明DBD没有显著的杀菌效果，这表明DBD对猪肉上的天然微生物造成了亚致死损伤。用Baranyi和Roberts模型分析表明，DBD处理显著延长了这四种微生物的滞后期，并显著降低了除乳酸菌外所有微生物的μ。改进的Lotka-Volterra模型分析结果表明，乳酸菌对 spp.、 和 有更大的影响（a > a）。总之，DBD处理显示出显著的亚致死杀菌效果，对猪肉上发现的天然微生物的数量和组成均有影响。
