Role of Incubation Conditions and Protein Fraction on the Antimicrobial Activity of Egg White against Salmonella Enteritidis and Escherichia coli
Role of Incubation Conditions and Protein Fraction on the Antimicrobial Activity of Egg White against Salmonella Enteritidis and Escherichia coli
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DOI：
10.4315/0362-028x.jfp-10-157
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发表时间：
2011-01-01
影响因子：
2
通讯作者：
Baron, Florence
中科院分区：
文献类型：
--
作者：
Alabdeh, Maria;Lechevalier, Valerie;Baron, Florence
蛋清抗菌活性的机制涉及特定分子和环境因素。然而，由于使用了不同的菌株和培养条件，很难比较文献中的数据。我们研究的目的是确定温度、pH、接种量和蛋清蛋白浓度对蛋清抗菌活性的影响，并通过进行完整的因子设计分析来研究这些因素之间假定的相互作用。分别在胰蛋白酶大豆肉汤和 Luria-Bertani 肉汤中预培养后，研究了肠炎沙门氏菌和大肠杆菌的行为，使用三种不同的蛋清蛋白浓度（0、10 和 100%）、五种温度（37、40、42、45 和 48 摄氏度）、两种 pH（7.8 和 9.3）和六种接种水平（3 至 8 log） 菌落形成单位/毫升）。温度的重要作用已被确定。观察到细菌生长与温度升高之间呈反比关系。蛋清蛋白的作用得到了清楚的证明。在没有蛋清蛋白的情况下，大多数孵化条件下都会发生细菌生长，而 10% 和 100% 蛋白的存在会产生抑菌或杀菌作用。温度和蛋白质浓度之间的相互作用是显着的。在最高测试温度下，蛋白质对杀菌作用的参与较少。 pH 9.3 时的细菌破坏程度高于 pH 7.8 时的细菌破坏程度。在我们的实验条件下，肠炎沙门氏菌比大肠杆菌更能抵抗蛋清灭活。
The mechanism of egg white antimicrobial activity involves specific molecules and environmental factors. However, it is difficult to compare the data from the literature because of the use of various bacterial strains and incubation conditions. The aim of our study was to determine the effect of temperature, pH, inoculum size, and egg white protein concentration on egg white antimicrobial activity and to investigate the putative interactions among these factors by conducting a complete factorial design analysis. The behavior of Salmonella Enteritidis and Escherichia coli was studied after precultivation in tryptic soy broth and Luria-Bertani broth, respectively, using three different egg white protein concentrations (0, 10, and 100%), five temperatures (37, 40, 42, 45, and 48 degrees C), two pHs (7.8 and 9.3), and six inoculum levels (3 to 8 log CFU/ml). The essential role of temperature was identified. An inverse relationship was observed between bacterial growth and an increase in temperature. The role of egg white proteins was clearly demonstrated. In the absence of egg white proteins, bacterial growth occurred under most incubation conditions, whereas the presence of 10 and 100% protein produced bacteriostatic or bactericidal effects. The interaction between temperature and protein concentration was significant. At the highest tested temperatures, proteins were less involved in the bactericidal effect. Bacterial destruction was higher at pH 9.3 than at pH 7.8. Under our experimental conditions, Salmonella Enteritidis was more resistant to inactivation by egg white than was E. coli.