驼牛奶 (Lactococcus lactis) 亚种 驼牛奶 (Lactococcus lactis) 亚种 驼牛奶 (Lactococcus lactis) 亚种 驼牛奶 (Lactococcus lactis) 亚种 驼牛奶
Bilal Latreche1,2, Nabila Brahamia3, Esma Bendjama4,5
1Laboratoire de recherche en Sciences Alimentaires, Formulation, Innovation, Valorisation et Intelligence Artificielle (SAFIVIA), Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (INATAA), Université Frères Mentouri Constantine 1, Constantine, Algeria.
Frontiers in nutrition
|January 26, 2026
概括
驼牛奶乳酸细菌 (LAB) 显示出作为天然食品防腐剂的希望. 两种混合LAB培养物有效地减少了新鲜牛肉中的腐烂细菌和金黄色葡萄球菌,提高了微生物安全性.
科学领域:
- 食品微生物学 食品微生物学
- 生物技术是生物技术.
- 自然防腐剂 自然防腐剂
背景情况:
- 对天然食品保存方法的需求日益增加.
- 乳酸细菌 (LAB) 具有抗菌性质.
- 专注于从阿尔及利亚驼母乳中获得的LAB,用于生物保存.
研究的目的:
- 在新鲜牛肉中评估两种混合LAB培养 (MCP1和MCP2) 的生物防腐疗效.
- 评估驼衍生的LAB对腐烂生物和病原体的抗菌活性.
- 研究LAB作为肉类天然保护培养的潜力.
主要方法:
- 对19个LAB分离物的安全性,生长,二氧化碳生产,抗菌和抗氧化活性以及兼容性进行选.
- 使用MALDI-TOF MS和16S rRNA测序识别选定的菌株.
- 在8°C的新鲜牛肉中评估酸化能力和生物防腐效果.
主要成果:
- MCP2显著减少了2.66 log10 CFU/g的总有氧美索菲尔计数 (TAMC).
- 这两种培养都减少了总胆固醇菌 (TC).
- MCP1实现了5.55 log10 CFU/g的黄金葡萄球菌减少,而MCP2则减少了1.89 log10 CFU/g.
结论:
- 来自驼的LAB显示出作为肉类生物保存的天然保护性培养的潜力.
- 这些LAB可以减少腐烂,提高新鲜牛肉的微生物安全性.
- 进一步的研究应该研究感官属性和包装整合.
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