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不同的共生化合物的抗菌作用对从牛肉,羊肉和肉中分离出来的致病细菌
P Hassanzadeh1, S Nouri Gharajalar2, S Mohammadzadeh1
1Department of Food Hygiene and Aquatic, Faculty of Veterinary Medicine, University of Tabriz, Tabriz, Iran.
Archives of Razi Institute
|June 5, 2023
概括
协生化合物对常见的食源性病原体,如Listeria monocytogenes和Escherichia coli,表现出显著的抗菌作用. 这些发现表明,共生菌可能是防止食品污染的天然替代品.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 微生物生态学 微生物生态学
背景情况:
- 越来越多的人对食品工业应用的协生菌感兴趣.
- 需要有效的策略来打击食品污染.
研究的目的:
- 评估九种共生化合物的抗菌作用.
- 评估从肉中分离出来的病原细菌的疗效.
主要方法:
- 从60个肉样中分离了致病细菌.
- 井扩散和辐射射线测试用于抗菌活性.
- 确定最小的抑制和杀菌度.
主要成果:
- 基于Streptococcus salivarius的协生菌对Listeria monocytogenes具有有效的作用.
- 基于Bacillus cereus的共生菌对大肠杆菌和沙门氏菌具有有效作用.
- 益生菌和益生菌的特定组合显示出强大的抗菌活性.
结论:
- 协生菌配方显示出作为天然食品防腐剂的希望.
- 含有S. salivarius和B. cereus的共生菌有潜力防止食物传播的病原体.
- 对食品安全的协生菌应用进行进一步的研究是有必要的.
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