3种植物精油对调理牛排优势腐败菌的抑菌性OA北大核心CSTPCD
Inhibitory Effect of Three Plant Essential Oils against Dominant Spoilage Bacteria in Processed Beef Steak
为明确调理牛排的优势腐败菌并筛选出抑菌性、专一性强的植物精油,通过传统培养基法结合聚合酶链式反应-变性梯度凝胶电泳技术筛选出调理牛排的优势腐败菌,并通过抑菌圈、最小抑菌浓度、最小杀菌浓度及细菌生长曲线,从丁香精油、豆蔻精油、黑胡椒精油中选出抑菌性最强的植物精油.结果表明:优势腐败菌为深蓝紫色杆菌(Janthinobacterium lividum)、恶臭假单胞菌(Pseudomonas putida)和热杀索丝菌(Brochothrix thermosphacta);丁香精油的抑菌圈直径均大于10 mm,2～4 μL/mL的精油添加量就能明显抑制优势腐败菌的生长繁殖;豆蔻精油抑菌性稍弱;黑胡椒精油对3 株优势腐败菌均无明显抑菌效果.
The dominant spoilage organisms in processed beef steak were identified by the combined use of the traditional culture method and polymerase chain reaction-denaturing gradient gel electrophoresis(PCR-DGGE).The plant essential oil with the strongest antibacterial activity was selected from clove,cardamom,and black pepper essential oils based on inhibition zone diameter,minimum inhibitory concentrate(MIC),minimum bactericidal concentration(MBC)and bacterial growth curve.The results showed that the dominant spoilage bacteria in processed beef steak were Janthinobacterium lividum,Pseudomonas putida and Brochothrix thermosphacta;the inhibition zone diameter of clove essential oil against each of these bacteria was greater than 10 mm,and the growth and reproduction of the dominant spoilage bacteria were significantly inhibited by the addition of the essential oil at 2-4 μL/mL;the inhibitory effect of cardamom essential oil was slightly weaker;and the essential oil of black pepper did not have a significant inhibitory effect on any of the three dominant spoilage bacteria.
冉涔晨;崔皓天;刘雅芝;杨毅;牟俊臣;王庆玲
石河子大学食品学院,新疆 石河子 832003图木舒克丝路驼铃商贸有限公司,新疆 图木舒克 843806
轻工业
调理牛排优势腐败菌聚合酶链式反应-变性梯度凝胶电泳植物精油抑菌性能
processed beef steakdominant spoilage bacteriapolymerase chain reaction-denaturing gradient gel electrophoresisplant essential oilsantibacterial properties
《肉类研究》 2024 (009)
29-35 / 7
2023年兵团研究生创新项目(No.39);兵团科技创新人才计划项目(2023CB013);兵团指导性科技计划项目(2022ZD061)
评论