Comparing Organic Acids and Salt Derivatives as Antimicrobials Against Selected Poultry-Borne Listeria monocytogenes Strains In Vitro
Comparing Organic Acids and Salt Derivatives as Antimicrobials Against Selected Poultry-Borne Listeria monocytogenes Strains In Vitro
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DOI：
10.1089/fpd.2012.1220
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发表时间：
2012-12-01
影响因子：
2.8
通讯作者：
Theron, Maria Magdalena
中科院分区：
文献类型：
--
作者：
Lues, Jan Frederick Rykers;Theron, Maria Magdalena
本文报道了选定的有机酸和盐衍生物的抗真菌特性，以建议可能的替代品，在家禽肉类加工业的食品防腐和病原体控制。两个单核细胞增生李斯特菌分离株的敏感性进行了评估，对五种有机酸（乳酸，乙酸，苹果酸，柠檬酸和丙酸）和两种酸盐衍生物（山梨酸[钾盐]和苯甲酸[钠盐]）在一系列的pH环境。最低抑菌浓度（MIC）的酸进行了测试，对这两种菌株通过琼脂稀释法。总体而言，发现菌株CC 60比菌株CC 77更耐有机酸和盐。在pH值为7及以上时，山梨酸钾、苯甲酸钠和乳酸的MIC水平较高（敏感性较低），而在较低pH值时敏感性增加，达到pH 5时，分离株对所有检测的有机酸敏感。pH值的小幅增加显著降低了对生物体的抗微生物活性。在pH 7时，分离物几乎失去了对苯甲酸、乳酸、苹果酸和山梨酸的敏感性。虽然大多数酸的活性与pH值有关，但有些酸并不密切相关（例如。例如，在一个实施例中，山梨酸钾、苯甲酸钠和柠檬酸），这表明有机酸的类型在抑制中起作用。报道的常规用作针对李斯特菌属的防腐剂的化合物的相对高的MIC。引起关注。结果进一步表明，用于设置pH的有机酸的类型，而不仅仅是pH，在确定抑制中起作用。会议确认，“一刀切”的保存办法并非总是有效。此外，还强调需要亚种水平的微生物学数据，以便为防腐剂的选择提供信息。
This article reports on the antilisterial properties of selected organic acids and salt derivatives in order to suggest possible alternatives in food preservation and pathogen control in the poultry meat processing industry. The susceptibility of two Listeria monocytogenes isolates was assessed against five organic acids (lactic, acetic, malic, citric, and propionic) and two acid-salt derivatives (sorbic acid [potassium salt] and benzoic acid [sodium salt]) across a series of pH environments. Minimum inhibitory concentrations (MICs) of the acids were tested against the two strains by means of an agar-dilution method. In general, strain CC60 was found to be more resistant than strain CC77 to both organic acids and salts. At pH values of 7 and above, high MIC levels (low susceptibility) were noted for potassium sorbate, sodium benzoate, and lactic acids, whereas susceptibility at lower pH increased reaching pH5 where the isolates were susceptible to all the organic acids tested. A small increase in pH notably reduced antimicrobial activity against the organisms. At pH 7, the isolates just about lost susceptibility to benzoic, lactic, malic, and sorbic acids. Although the activity of the majority of acids was linked to pH, some acids were not as closely related (e. g., potassium sorbate, sodium benzoate, and citric acid), and this suggests that the type of organic acids plays a role in inhibition. The relatively high MICs reported for compounds that are conventionally used as preservatives against Listeria spp. raise concern. The results furthermore suggest that the type of organic acid used to set pH, and not only pH alone, plays a role in determining inhibition. It was confirmed that a "one size fits all" approach to preservation is not always effective. Furthermore, the need for microbiological data to the subspecies level to inform the selection of preservatives was highlighted.