肉类研究2021，Vol.35Issue(4)：51-56,6.DOI:10.7506/rlyj1001-8123-20210323-079
绿色魏斯氏菌发酵液对单核细胞增生李斯特菌的抑制及其在冷却猪肉保鲜中的应用
Inhibition of Weissella viridescens Fermentation Broth on Listeria monocytogenes and Its Application in Chilled Pork Preservation
摘要
Abstract
The minimum inhibitory concentration (MIC) of the fermentation broth of Weissella viridescens against Listeria monocytogenes was determined using the broth microdilution method. And its effect on L. monocytogenes biofilm formation was investigated by microtiter plate assay and microscopic observation. By measuring the numbers of total colony and L. monocytogenes, sensory characteristics and physicochemical properties, the effect of the fermentation broth on the preservation of chilled pork was investigated. Our results showed that the fermentation broth of W. viridescens could inhibit the growth of L. monocytogenes, and biofilm formation of L. monocytogenes was inhibited by it at sub-inhibitory concentrations. The fermentation broth could inhibit the growth of total bacteria and L. monocytogenes in chilled pork, delay the decline in sensory quality caused by spoilage bacteria, and inhibit the increase in pH and total volatile basic nitrogen (TVB-N) value, thereby prolonging the shelf life of chilled pork.关键词
单核细胞增生李斯特菌/绿色魏斯氏菌/发酵液/生物被膜/冷却肉Key words
Listeria monocytogenes/Weissella viridescens/fermentation broth/biofilm/chilled meat分类
轻工纺织引用本文复制引用
杨超,于涛,姜晓冰..绿色魏斯氏菌发酵液对单核细胞增生李斯特菌的抑制及其在冷却猪肉保鲜中的应用[J].肉类研究,2021,35(4):51-56,6.基金项目
河南省高等学校重点科研计划项目(20A180027) （20A180027）
河南省青年人才托举项目(2020HYTP049) （2020HYTP049）
河南师范大学国家级科研培育基金项目(20200148) （20200148）
