了解林纳醇对猪肉表面Shigella flexneri的抗菌效果:细菌生长和猪肉质量的变化
Xueying Song1, Jiamu Kang2, Xingyan Wei3
1College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
International journal of food microbiology
|April 28, 2024
概括
这项研究表明,天然防腐剂林纳醇通过破坏细胞膜和抑制生物膜,有效地对抗猪肉中的Shigella flexneri. 林娜洛尔 (Linalool) 是一个名为林娜洛尔 (Linalool) 的语言.
科学领域:
- 食品微生物学 食品微生物学
- 自然产品化学 自然产品化学
背景情况:
- 西格拉柔性菌是一种污染猪肉的病原体,构成食品安全风险.
- 自然防腐剂为合成抗菌剂提供了潜在的替代品.
研究的目的:
- 为了评估林纳醇对猪肉中Shigella flexneri的疗效.
- 研究林纳醇抗菌作用的机制.
- 评估林纳醇对猪肉的物理化学和蛋白质概况的影响.
主要方法:
- 最低杀菌度 (MBC) 的确定.
- 对猪肉的物理化学特性进行分析 (减肥,pH,颜色,TVB-N).
- 用林纳醇处理的猪肉的蛋白质组分析.
主要成果:
- 林纳醇会损害S. flexneri的细胞膜,并与其DNA结合.
- 林纳能抑制生物膜的形成,并破坏现有的生物膜.
- 利纳改善了猪肉的物理化学特性,并改变了蛋白质配置,特别是与脂肪代谢相关的蛋白质配置.
结论:
- 林纳醇显示出对猪肉中的S. flexneri具有显著的抗菌活性.
- 林纳醇的机制涉及细胞膜损伤,DNA结合和生物膜破坏.
- 作为猪肉的天然防腐剂,Linalool显示出有前途,影响了微生物负载和肉质.
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