蓝莓果皮对四种食源性致病菌的抑菌作用的研究
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- 英文论文题名：Study on the antimicrobial effect of blueberry peel on four kinds of food borne pathogens
- 论文作者：战杨 ; 胡文忠 ; 姜爱丽 ; 冯可 ; 钱红玫 ; 毕楠
- 英文论文作者：Zhan Yang ; Hu Wenzhong ; Jiang Aili ; Feng Ke ; Qian Hongmei ; Bi Nan ; Dalian National University of life sciences ; Xigang City Center for Disease Control and prevention ; College of biological engineering ; Dalian Institute of technology
- 年：2016
- 作者机构：大连民族大学生命科学学院;大连市西岗区疾病预防控制中心;大连工业大学生物工程学院;
- 论文关键词：蓝莓果皮 ; 食源性病原菌 ; 温度 ; 抑制作用
- 英文论文关键词：blueberry peel ; food borne pathogens ; temperature
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS255.1
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：2
- 文件大小：108k
- 原文格式：O
- 会议级别：全国
摘要
研究在室温与低温条件下,蓝莓果皮分别对大肠埃希氏菌O157、鼠伤寒沙门氏菌、金黄色葡萄球菌以及单增李斯特菌的抑制作用,探索适宜的抑菌温度和更优的抑菌时间,为蓝莓成为天然食品抑菌剂提供了初步理论依据。以"布里吉塔"蓝莓品种为实验材料,在(8±2)℃和室温贮藏条件下,分别喷洒四种食源性致病菌的阳性菌株于蓝莓果皮上,在不同的贮藏时间下观察细菌数量的变化,探讨蓝莓果皮对四种食源性致病菌的生长情况的影响。结果表明,蓝莓果皮在两种贮藏条件下均可抑制病原菌生长,2-4天对单增李斯特菌抑菌达到最佳,2-6天对大肠埃希氏菌O157抑菌达到最佳,4-6天对沙门氏菌和金黄色葡萄球菌抑菌达到最佳,6天开始单增李斯特菌复生长,8天开始其他三种致病菌开始复生长,与室温贮藏相比,低温贮藏对四种致病菌的抑菌作用均早2天。蓝莓果皮对四种致病菌存在抑菌作用,低温贮藏的抑菌效果优于室温贮藏。
To study under room temperature and low temperature conditions,blueberry fruit respectively on Escherichia coli0157,Salmonella,Staphylococcus aureus and Listeria inhibition of Listeria monocytogenes,explore the appropriate antimicrobial temperature and better activity,blueberry become natural food antimicrobial agent to provide a preliminary theoretical basis.To " Brigitta" blueberry varieties as experimental materials,respectively in(8 ± 2)℃ and room temperature storage conditions,spraying four kinds of food borne pathogenic bacteria positive strains in blueberry fruit,under different storage time observed changes in the number of bacteria,to investigate the blueberry fruit of four foodborne caused by the growth of bacteria influence.The results showed that blueberry fruit in the two storage conditions could inhibit the growth of pathogenic bacteria,2-4 days of Listeria monocytogenes bacteria reach best,2-6 days of Escherichia coli 0157 inhibition to best,4-6days of Salmonella and Staphylococcus aureus were reached the best,6 days open beginning of Listeria monocytogenes complex growth.8 days to the other three pathogens to growth,compared with storage at room temperature,low temperature storage of four due to the antibacterial action of bacteria were two days earlier.Blueberry fruit on four kinds of pathogenic bacteria have inhibitory effect,low temperature storage of bacteriostasis effect is better than that of room temperature storage reservoir.
To study under room temperature and low temperature conditions,blueberry fruit respectively on Escherichia coli0157,Salmonella,Staphylococcus aureus and Listeria inhibition of Listeria monocytogenes,explore the appropriate antimicrobial temperature and better activity,blueberry become natural food antimicrobial agent to provide a preliminary theoretical basis.To " Brigitta" blueberry varieties as experimental materials,respectively in(8 ± 2)℃ and room temperature storage conditions,spraying four kinds of food borne pathogenic bacteria positive strains in blueberry fruit,under different storage time observed changes in the number of bacteria,to investigate the blueberry fruit of four foodborne caused by the growth of bacteria influence.The results showed that blueberry fruit in the two storage conditions could inhibit the growth of pathogenic bacteria,2-4 days of Listeria monocytogenes bacteria reach best,2-6 days of Escherichia coli 0157 inhibition to best,4-6days of Salmonella and Staphylococcus aureus were reached the best,6 days open beginning of Listeria monocytogenes complex growth.8 days to the other three pathogens to growth,compared with storage at room temperature,low temperature storage of four due to the antibacterial action of bacteria were two days earlier.Blueberry fruit on four kinds of pathogenic bacteria have inhibitory effect,low temperature storage of bacteriostasis effect is better than that of room temperature storage reservoir.
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