Antibacterial efficacy of nisin, bacteriophage P100 and sodium lactate against Listeria monocytogenes in ready-to-eat sliced pork ham.
Antibacterial efficacy of nisin, bacteriophage P100 and sodium lactate against Listeria monocytogenes in ready-to-eat sliced pork ham.
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DOI：
10.1016/j.bjm.2017.02.010
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发表时间：
2017-10
期刊：
影响因子：
--
通讯作者：
Almeida RCC
中科院分区：
文献类型：
--
作者：
Figueiredo ACL;Almeida RCC
评估了噬菌体P100、乳酸链球菌素和乳酸钠单独或联合使用对即食猪肉火腿片中单核细胞增生李斯特菌的抑制效果。将抗菌剂应用于即食猪肉火腿片表面，并接种了单核细胞增生乳杆菌的混合物。在不同的抗菌素处理中，噬菌体P100最有效，在感染后0和72 h将单核细胞增生乳杆菌降低到检测不到的水平。乳酸钠治疗效果最差。nisin处理0 h显著降低了初始细胞密度（p < 0.05）。然而，这种模式在72小时的储存中没有观察到。单独噬菌体和nisin处理的结果在冷藏后存在显著差异（p < 0.05），但在接种细菌后不存在显著差异。结果表明，使用噬菌体P100是控制细菌的首选方法。
The effectiveness of bacteriophage P100, nisin and sodium lactate, individually and in combination, in inhibiting Listeria monocytogenes in ready-to-eat pork ham slices was assessed. The antimicrobials were applied to the surfaces of ready-to-eat pork ham slices, which were inoculated with a mixture of L. monocytogenes. Among the individual antimicrobial treatments, bacteriophage P100 was the most effective, decreasing L. monocytogenes to undetectable levels at zero and 72 h post-infection. Sodium lactate was the least effective treatment. Treatment with nisin at zero h significantly reduced initial cell density (p < 0.05). However, this pattern was not observed at 72 h of storage. A significant difference (p < 0.05) existed between the results of separate bacteriophage and nisin treatments after refrigerated storage, but not immediately upon inoculation of the bacteria. The results showed that the use of bacteriophage P100 is the method of choice for the control of bacteria.
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影响因子：
4.4
作者：
Leverentz, B;Conway, WS;Sulakvelidze, A
通讯作者：
Sulakvelidze, A
DOI：
10.1016/j.ijfoodmicro.2007.06.001
发表时间：
2007-11-30
影响因子：
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DOI：
10.1590/s1517-83822013005000025
发表时间：
2013
期刊：
Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology]
影响因子：
--
作者：
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通讯作者：
Malik RK
影响因子：
6
作者：
Kaewklom, Siriporn;Lumlert, Saovaluk;Aunpad, Ratchaneewan
通讯作者：
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