通过乳酸细菌对食源性病原体进行生物控制:专注于果汁加工工业
María Clara Tarifa1, María Del Rosario Agustín2, Lorena Inés Brugnoni2
1Universidad Nacional de Río Negro, CIT Río Negro, Río Negro, Argentina; Centro de Investigaciones y Transferencia de Río Negro, CIT Río Negro (UNRN-CONICET), 8336 Villa Regina, Argentina.
Revista Argentina de microbiologia
|June 11, 2023
概括
乳酸细菌 (LAB) 在防止食物传播病原体粘附和在食物接触表面形成生物膜方面表现有前途. 乳酸菌菌株有效抑制了大肠杆菌,沙门氏菌和李斯特菌,提高了食品安全.
科学领域:
- 食品微生物学 食品微生物学
- 应用微生物学 应用微生物学
- 食品安全 食品安全
背景情况:
- 乳酸细菌 (LAB) 以其作为生物控制剂对抗食品传播病原体的潜力而闻名.
- 控制微生物对食品接触表面的粘附在食品加工中至关重要,以确保安全和质量.
研究的目的:
- 评估乳杆菌rhamnosus GG和乳杆菌casei对关键的食源性病原体的抗粘和抗生物膜功效.
- 调查这些LAB在防止病原体粘附和不钢表面生物膜形成方面的有效性.
主要方法:
- 使用了两个乳杆菌菌株 (L. rhamnosus GG和L. casei) 和三个病原体 (大肠杆菌O157:H7,S. enterica,L. monocytogenes).
- 实验是在不钢上预先建立的Lactobacillus生物膜中进行的联合粘合和病原体结合的过程中进行的.
- 通过计算附着细胞来量化抑制和抗生物膜效应.
主要成果:
- 在同粘合条件下,L. rhamnosus对S. enterica和L. monocytogenes表现出主要的抗粘合作用.
- 这两种LAB菌株在将病原体纳入现有的Lactobacillus生物膜时,显著减少了附着的致病细胞的数量.
- 预先建立的LAB生物膜在驱逐病原体方面比联合粘附策略更有效.
结论:
- 乳杆菌 (Lactobacillus rhamnosus GG和L. casei) 有效地防止大肠杆菌O157:H7,S. enterica和L. monocytogenes在表面上的粘附和殖民.
- 这些LAB提供了可行的替代方案,通过减少病原体污染来提高果汁加工行业的安全性和质量.
- 这些发现支持使用特定的乳酸菌株作为食品接触表面的保护剂.
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