The lactoperoxidase system increases efficacy of high-pressure inactivation of foodborne bacteria.
The lactoperoxidase system increases efficacy of high-pressure inactivation of foodborne bacteria.
复制标题
乳过氧化物酶系统提高了食源性细菌高压灭活的功效。
DOI：
10.1016/s0168-1605(02)00263-5
复制
发表时间：
2003
影响因子：
5.4
通讯作者：
C. Michiels
中科院分区：
文献类型：
--
作者：
C. Garcı́a;I. Van Opstal;Suzy C M Vanmuysen;C. Michiels
灭活八种不同的细菌，包括大肠杆菌LMM 1010和MG 1655，分别为耐压菌株和相应的野生型，鼠伤寒沙门氏菌，荧光假单胞菌，金黄色葡萄球菌，粪肠球菌，无害李斯特菌和植物乳杆菌，通过添加乳过氧化物酶-过氧化氢-硫氰酸盐（LP）的脱脂乳中的高静水压在自然发生的浓度系统进行了研究。在没有压力处理的情况下，LP系统对S.菌和大肠coli LMM 1010的生长抑制作用，即对E. coliMG1655，L. innocua，S. aureus，L.植物E.或杀菌作用，即对荧光假单胞菌。LP系统的存在以细胞密度依赖的方式影响高压灭活。在低细胞浓度（106 cfu/ml）下，LP系统对除耐压E.杆菌在高细胞密度（109 cfu/ml）下，只有L. innocua、E. faecalis和L.植物增强。对两种E.大肠杆菌菌株，还研究了压力处理后24小时期间细菌的命运。结果发现，在LP系统的存在下，相当多的进一步失活发生在压力处理后的第一个小时。LP系统的潜力，以提高杀菌效率的高压处理食品保鲜进行了讨论。
The inactivation of eight different bacteria comprising Escherichia coli LMM1010 and MG1655, respectively a pressure-resistant strain and the corresponding wild-type, Salmonella Typhimurium, Pseudomonas fluorescens, Staphylococcus aureus, Enterococcus faecalis, Listeria innocua and Lactobacillus plantarum, by high hydrostatic pressure in skim milk supplemented with the lactoperoxidase–hydrogen peroxide–thiocyanate (LP) system at naturally occurring concentration was studied. In the absence of pressure treatment, the LP system had either no effect, i.e. on S. Typhimurium and E. coli LMM1010, a growth inhibiting effect, i.e. on E. coli MG1655, L. innocua, S. aureus, L. plantarum and E. faecalis, or a bactericidal effect, i.e. on P. fluorescens. The presence of the LP system affected inactivation by high pressure in a cell density-dependent manner. At low cell concentration (106cfu/ml), the LP system strongly increased high-pressure inactivation as measured immediately after pressure treatment of all bacteria except the pressure-resistant E. coli. At high cell density (109cfu/ml), only inactivation of L. innocua, E. faecalis and L. plantarum were enhanced. For both E. coli strains, the fate of the bacteria during 24 h following pressure treatment was also studied. It was found that in the presence of the LP system, considerable further inactivation occurred in the first hours after pressure treatment. The potential of the LP system to improve the bactericidal efficiency of high-pressure treatment for food preservation is discussed.