影响洋提取物和洋球泡中的沙门氏菌生长和生存的因素
Emmanuel Kiplagat1, Moazzameh Ramezani2, Subas Malla2
1Department of Food Science and Technology, Texas A&M AgriLife Research, College Station, TX 77843, USA.
Foods (Basel, Switzerland)
|January 11, 2025
概括
洋中的沙门氏菌存活率因固过程中的光线暴露和洋层而异. 虽然洋的外层抑制沙门氏菌,但内部层和增加的水分含量可以促进其生长.
科学领域:
- 食品微生物学 食品微生物学
- 植物科学 植物科学
- 食品安全 食品安全
背景情况:
- 洋是沙门氏菌污染的常见来源.
- 了解洋中的沙门氏菌行为对于食品安全至关重要.
- 洋中的抗菌化合物可能会抑制细菌生长.
研究的目的:
- 调查洋提取物和球泡中的沙门氏菌存活率和生长率.
- 评估洋制期间光谱对抗菌活性的影响.
- 为了确定沙门氏菌在洋外部和内部层上的行为.
主要方法:
- 从不同LED光谱下化的洋中提取洋的抗菌作用的测试.
- 在红色,白色和黄色洋的外部和内部层上注射沙门氏菌纽波特.
- 测量沙门氏菌种群和水活动 (aw) 随着时间的推移.
主要成果:
- 来自蓝色淡洋的洋提取物显示,红色和白色洋对沙门氏菌的抑制最强.
- 沙门氏菌种群在洋外皮上减少,但在洋灯泡内显著增加.
- 洋内部中的水含量增加与沙门氏菌增长的增强相关.
结论:
- 在洋固化的过程中,光谱会影响洋提取物的抗菌特性.
- 虽然洋的外层具有抑制作用,但洋的内部组织可以支持沙门氏菌的生长.
- 洋组织的完整性和水含量是影响沙门氏菌生存和繁殖的关键因素.
关键词:
沙门氏菌是一种沙门氏菌.灯泡 灯泡 灯泡 灯泡提取物提取物 提取物食品安全 食品安全增长的增长增长的增长增长的增长.抑制抑制抑制的抑制作用洋 洋 洋 是一种皮肤剥离 剥离 剥离幸存率 幸存率 生存率伤害伤害伤害伤害的伤害更多相关视频
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