Synergistic effect of several bacteriostatic agents on bacteria-reduction of raw material for cured meats
-
摘要: 为了研究几种抑菌剂对腊肉原料肉中腐败菌和致病菌的减菌化效果,选用食用酒精（Edible alcohol,EA）、次氯酸钠（NaClO）、乳酸链球菌素（Nisin）、蛋壳粉末（Eggshell powder,EP）和贝壳碳酸钙（Scallop shell calcium carbonate,SCC）五种抑菌剂对腊肉原料肉进行抑菌实验,研究结果表明抑菌剂的复合使用比单独使用的抑菌效果显著。EA+NaClO+Nisin+EP+SCC组合抑菌效果显著,使菌落总数从5.95lg（cfu·g-1）降至3.35lg（cfu·g-1）（p<0.05）。对大肠杆菌的抑制最显著的是NaClO+Nisin+EP+SCC组合,大肠杆菌数从4.95lg（cfu·g-1）降至2.51lg（cfu·g-1）（p<0.05）。EA+Nisin+EP+SCC组合对单增李斯特菌和酵母菌有很强的减菌化效果,分别从4.53lg（cfu·g-1）和4.20lg（cfu·g-1）降至1.71lg（cfu·g-1）（p<0.05）和1.94lg（cfu·g-1）（p<0.05）。EA+NaClO+EP+SCC组合则具有广谱的抑菌效果,使金黄色葡萄球菌数由4.67lg（cfu·g-1）降至1.74lg（cfu·g-1）（p<0.05）,沙门氏菌从4.30lg（cfu·g-1）减少至1.42lg（cfu·g-1）（p<0.05）以及根霉菌从4.13lg（cfu·g-1）降至2.22lg（cfu·g-1）（p<0.05）。因此,和单独使用一种抑菌剂相比,几种抑菌剂复合使用比单独使用抑菌作用显著性增强。Abstract: To investigate the effect of several bacteriostatic agents including edible alcohol (EA) , NaClO, Nisin, eggshell powder (EP) and scallop shell calcium carbonate (SCC) on bacteria-reduction of raw material for cured meat. Composite using of the bacteriostatic agents showed a synergistic activity of bacteria-reduction against spoilage as well as pathogenic bacteria. The combination of EA+NaClO+Nisin+EP+SCC made the total number of bacteria colonies decreased from 5.95lg (cfu·g-1) to 3.35lg (cfu·g-1) (p<0.05) . The E. coli colonies were reduced by NaClO+Nisin+EP+SCC from 4.95lg (cfu·g-1) down to 2.51lg (cfu·g-1) (p<0.05) . The optimum bacteria-reduction effect on Listeria monocytogenes as well as Saccharomycetescerevisiae were the combination of EA+Nisin+EP+SCC, decreasing from 4.53lg (cfu·g-1) and 4.20lg (cfu·g-1) to 1.71lg (cfu·g-1) and 1.94lg (cfu·g-1) , respectively (p<0.05) . The combination of EA+NaClO+EP+SCC had broad spectrum effects on bacteria-reductions, which made Staphylococcus aureus colonies decreased from 4.67lg (cfu·g-1) to 1.74lg (cfu·g-1) , Salmonellaenterica colonies decreased from 4.30lg (cfu·g-1) to 1.42lg (cfu·g-1) , and Rhizopusstolonifer colonies decreased from 4.13lg (cfu·g-1) to 2.22lg (cfu·g-1) (p<0.05) . In a conclusion, composite using of antibacterial agent showed a synergistic activity against spoilage and pathogenic bacteria.
-
[1] 周光宏, 赵改名, 彭增起.我国传统腌腊肉制品存在的问题及对策[J].肉类研究, 2003 (3) :3-7. [2] Asefa D T, Kure C F, Gjerde R O, et al.Fungal growth pattern, sources and factors of mould contamination in a drycured meat production facility[J].International Journal of Food Microbiology, 2010, 140 (2) :131-135.
[3] 徐维艳, 刘芳, 朱恩俊, 等.低温肉制品中腐败菌研究进展[J].江苏农业科学, 2012, 40 (11) :320-321. [4] Borch E, Kant-Muermans M L, Blixt Y.Bacterial spoilage of meat and cured meat products[J].International Journal of Food Microbiology, 1996, 33 (1) :103-120.
[5] 孙翠焕, 王艳华, 朱万芹, 等.肉制品腐败变质原因分析[J].微生物学杂志, 2011, 31 (3) :106-109. [6] 王学辉, 李丹.肉制品腐败酸败及防止措施[J].海军医学杂志, 2008, 29 (1) :45-47. [7] 李士娥, 赵海英, 付伟, 等.影响酒精杀菌作用的因素及对策[J].职业与健康, 2000 (6) :80. [8] GB19106-2003.次氯酸钠溶液.国家标准[S].2003. [9] 张春江, 罗欣, 王海燕.Nisin的特性及在肉制品中的应用[J].肉类研究, 2002 (3) :31-32. [10] 刘丽莉, 夏延斌, 杨协立.Nisin复合防腐剂在低温灌肠肉制品中的应用[J].保鲜与加工, 2004, 4 (2) :24-25. [11] 吕绍杰.活性钙的新用途[J].精细与专用化学品, 2001, 9 (16) :13-14. [12] 天願ルイス, 澤井淳.切り花の鮮度保持におけるホタテ焼成貝殻カルシウム粉末の利用[J].Journal of Antibacterial and Antifungal Agents, 2010, 38 (11) :723-727. [13] Wellman-Labadie O, Lakshminarayanan R, Hincke M T.Antimicrobial properties of avian eggshell-specific C-type lectin-like proteins[J].Febs Letters, 2008, 582 (5) :699-704.
[14] Bodur T, Cagri-Mehmetoglu A.Removal of Listeria monocytogenes, Staphylococcus aureus and Escherichia coli O157∶H7 biofilms on stainless steel using scallop shell powder[J].Food Control, 2012, 25 (1) :1-9.
[15] 刘洋.腊肉加工和贮藏期间菌相变化和理化变化[D].北京:中国农业大学, 2005. [16] 钱丽红, 陶妍, 谢晶.茶多酚对金黄色葡萄球菌和铜绿假单胞菌的抑菌机理[J].微生物学通报, 2010, 37 (11) :1628-1633. [17] Govaris A, Solomakos N, Pexara A, et al.The antimicrobial effect of oregano essential oil, nisin and their combination against Salmonella Enteritidis in minced sheep meat during refrigerated storage[J].International Journal of Food Microbiology, 2010, 137 (2) :175-180.
[18] Solomakos N, Govaris A, Koidis P, et al.The antimicrobial effect of thyme essential oil, nisin, and their combination against Listeria monocytogenes in minced beef during refrigerated storage[J].Food Microbiology, 2008, 25 (1) :120-127.
[19] 徐军, 罗惠波, 崔德宝, 等.大曲中酵母菌的分离及其鉴定[J].酿酒, 2008, 35 (3) :95-96. [20] 吴雪梅.小曲中霉菌的分离纯化鉴定[J].酿酒科技, 2005 (6) :33-35. [21] ISO 6887-1-2003食品和动物饲料制品微生物学.试样准备及用于微生物检验的初始悬浮液和十倍制稀释液.初始悬浮液和十倍制稀释[S]. [22] ISO 6887-2-2003食品和动物饲料制品微生物学.试样准备及用于微生物检验的初始悬浮液和十倍制稀释液.初始悬浮液和十倍制稀释[S]. [23] 聂炎炎, 刘冬虹, 黄宇锋, 等.肉及其制品中酵母菌和霉菌计数方法的建立[J].现代食品科技, 2011, 27 (2) :239-241. [24] 朱俊晨, 魏展饶.乳酸链球菌素对金黄色葡萄球菌抑制条件的研究[J].食品工业科技, 2005, 26 (1) :167-169. [25] 张百刚, 高华.Nisin抑菌作用的研究[J].中国乳品工业, 2008, 36 (10) :26-28. [26] Wellman-Labadie O, Picman J, Hincke M T.Antimicrobial activity of the Anseriform outer eggshell and cuticle[J].Comparative Biochemistry and Physiology Part B:Biochemistry and Molecular Biology, 2008, 149 (4) :640-649.
[27] Xing R, Qin Y, Guan X, et al.Comparison of antifungal activities of scallop shell, oyster shell and their pyrolyzed products[J].The Egyptian Journal of Aquatic Research, 2013, 39 (2) :83-90.
[28] 吕淑霞, 白泽朴, 代义, 等.乳酸链球菌素 (Nisin) 抑菌作用及其抑菌机理的研究[J].中国酿造, 2008, 27 (9) :87-91.
计量
- 文章访问数:
- HTML全文浏览量:
- PDF下载量:
下载:
