Improved antimicrobial activity of nisin-incorporated polymer films by formulation change and addition of food grade chelator
Improved antimicrobial activity of nisin-incorporated polymer films by formulation change and addition of food grade chelator
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DOI：
10.1046/j.1472-765x.2001.01005.x
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发表时间：
2001-10-01
影响因子：
2.4
通讯作者：
Siragusa, GR
中科院分区：
文献类型：
--
作者：
Cutter, CN;Willett, JL;Siragusa, GR
目的：开发了以下聚合物：聚乙烯（PE）、一种PE和聚环氧乙烷（70% PE和30% PEO; PE + PEO）共混物，PE和乳酸链球菌素（PE +乳酸链球菌素）、PE、乳酸链球菌素和EDTA（PE +乳酸链球菌素+ EDTA）和PE + PEO与乳酸链球菌素方法和结果：在所测试的聚合物中，PE和PE + PEO对嗜热环丝菌（BT）没有表现出任何抗微生物活性;而PE + Nisin、PE + Nisin + EDTA和PE + PEO + Nisin则有明显的促进作用。实验用3.50 log（10）cfu/cm（2）的BT接种牛肉表面，用五种聚合物中的每一种真空包装，并在4 ℃下保持21天。在4 ℃下3d后，PE + nisin使BT降低> 1.70 log（10），而PE + nisin + EDTA或PE + PEO + nisin使BT降低> 3.50 log（10）。在4 ℃下21天，当用PE + PEO + Nisin处理时，BT降低到0.30 log（10）cfu/cm（2）。结论：与由PE + Nisin组成的聚合物相比，PE + PEO + Nisin或PE + Nisin + EDTA似乎更有效地降低BT。乳酸链球菌素聚合物可以控制有害细菌的生长，从而延长货架期，并可能提高肉类的微生物安全性。
Aims: The following polymers were developed: polyethylene (PE), a PE and polyethylene oxide (70% PE and 30% PEO; PE + PEO) blend, PE and nisin (PE + nisin), PE, nisin, and EDTA (PE + nisin + EDTA), and PE + PEO with nisin (PE + PEO + nisin).Methods and Results: Of the polymers tested, PE and PE + PEO did not exhibit any antimicrobial activity against Brochothrix thermosphacta (BT); however, PE + nisin, PE + nisin + EDTA, and PE + PEO + nisin did. Beef surfaces were experimentally inoculated with 3.50 log(10) cfu/cm(2) of BT, vacuum packaged with each of the five polymers, and held at 4 degreesC for 21 d. After 3 d at 4 degreesC, BT was reduced > 1.70 log(10) by PE + nisin and > 3.50 log(10) with PE + nisin + EDTA or PE + PEO + nisin. By 21 d at 4 degreesC, BT was reduced to 0.30 log(10) cfu/cm(2) when treated with PE + PEO + nisin.Conclusions: It appears that PE + PEO + nisin or PE + nisin + EDTA were more effective for reducing BT, as compared to polymers composed of PE + nisin.Significance and Impact of the Study: Nisin-incorporated polymers may control the growth of undesirable bacteria, thereby extending the shelf life and possibly enhancing the microbial safety of meats.