首页|超高压联合月桂酰精氨酸乙酯盐酸盐对Listeria innocua的杀菌效果

超高压联合月桂酰精氨酸乙酯盐酸盐对Listeria innocua的杀菌效果

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  • 国家科技期刊平台
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单核细胞增生李斯特菌(以下简称单增李斯特菌)是导致李斯特菌病的食源性致病菌,对人类健康构成极大威胁,控制单增李斯特菌的生长对防治食物污染具有重要作用,Listeria innocua常作为单增李斯特菌的替代菌株进行实验研究.为了更好地保持食品的感官特性和营养成分并延长其保质期,本实验探究了超高压(high pressure processing,HPP)联合月桂酰精氨酸乙酯盐酸盐(lauroyl arginate ethyl ester hydrochloride,LAE)处理对L.innocua的杀菌效果及可能作用机制,并以火腿作为研究对象,探究HPP与LAE联合处理在实际食品体系中的应用可行性.结果表明,60min内LAE即可对L.innocua产生较强的杀菌作用,其中,经12mg/L的LAE作用60min后,菌落数减少了3.12(lg(CFU/mL));在与压力的共同作用下,细胞皱缩、凹陷更为明显,且有细胞内容物被观察到,细胞膜通透性改变.350MPa高压处理5min协同12mg/LLAE可以使L.innocua降低4.87(lg(CFU/mL)),分别比单独高压、单独LAE处理提高了3.25、3.54(lg(CFU/mL)),表现出协同杀菌作用.同时,两者在火腿中也表现出明显的协同杀菌作用,本研究结果可为控制即食肉制品中的食源性病原菌提供理论参考.
Antimicrobial Effect of High Pressure Processing Combined with Lauroyl Arginine Ethyl Ester Hydrochloride on Listeria innocua
Listeria monocytogenes is a foodborne human pathogen responsible for severe listeriosis and poses a great threat to human health.Hence,controlling the growth of L.monocytogenes plays an important role in the prevention of food contamination.Listeria innocua is often studied experimentally as a substitute strain for L.monocytogenes.In order to better maintain the sensory properties and nutrients of foods and extend their shelf life,this study explored the antimicrobial effect and possible mechanism of high pressure processing(HPP)combined with lauroyl arginate ethyl ester hydrochloride(LAE)on L.innocua.The feasibility of applying the combined treatment as a preservative was also investigated in ham.The results showed that 12 mg/L LAE treatment for 60 minutes had a potent antimicrobial effect on L.innocua,achieving a bacterial reduction of 3.12(1g(CFU/mL)).Under the combined action of HPP and LAE,the surface morphology of bacterial cells became more wrinkled and sunken,and intracellular contents leaked out,suggesting a severe change in cell membrane permeability.The combined treatment of HPP at 350 MPa for 5 min with 12 mg/L LAE reduced L.innocua count by 4.87(1g(CFU/mL)),which was 3.25 and 3.54(1g(CFU/mL))higher than that achieved using HPP and LAE treatments alone,respectively,suggesting a synergistic antimicrobial effect.Such synergistic antimicrobial effect was also observed on ham inoculated with L.innocua.This study could provide a theoretical reference for controlling the contamination of foodborne pathogens in ready-to-eat meat products.

high pressure processinglauroyl arginate ethyl ester hydrochloridecombined antimicrobial effectListeria innocuamembrane permeability

陈君玉、李婷、李想、饶雷、吴晓蒙

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四川成都中农大现代农业产业研究院,四川成都 610047

中国农业大学食品科学与营养工程学院,国家果蔬加工工程技术研究中心,农业农村部果蔬加工重点实验室,食品非热加工北京市重点实验室,北京 100083

四川旅游学院,四川成都 610100

超高压 月桂酰精氨酸乙酯盐酸盐 联合杀菌 Listeria innocua 细胞膜通透性

四川省省级财政农业改革创新科技示范奖补专项中国营养学会科研基金百胜餐饮健康专项

SCB-ZNCY-2022006CNS-YUM2022-162

2023

10.7506/spkx1002-6630-20230630-242

食品科学
北京食品科学研究院

食品科学

CSTPCDCSCD北大核心
影响因子：1.327
ISSN：1002-6630
年,卷(期)：2023.44(23)
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