Učinak nizina, karvakrola i njihovih kombinacija na sprečavanje rasta stanica bakterije Listeria monocytogenes nakon toplinske obrade
| Autor: | María-Dolores Esteban, Alfredo Palop |
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| Jazyk: | angličtina |
| Rok vydání: | 2011 |
| Předmět: | |
| Zdroj: | Food Technology and Biotechnology Volume 49 Issue 1 |
| ISSN: | 1334-2606 1330-9862 |
| Popis: | Listeria monocytogenes is a Gram-positive microorganism responsible for one of the most serious food-borne diseases in the world, listeriosis. The aim of this study is to evaluate the combined effect of a heat pretreatment with the use of antimicrobials, nisin and carvacrol, on the growth of L. monocytogenes, and their potential uses as food preservatives. Carvacrol showed a dose-dependent inhibitory effect, while nisin did not, it decreased the growth rate of L. monocytogenes up to 20 %, and it increased lag time for approx. 25 % at any of the concentrations tested (0.13–0.39 μM). When both antimicrobials were combined, a synergistic effect was observed. This effect was further increased when they were combined with a heat pretreatment for 15 min at 55 °C, where no growth was observed for at least 15 days, even at the lowest concentration tested. The effect was proved both in tryptic soy broth and in carrot juice. This study indicates the potential use of carvacrol and nisin applied simultaneously for preservation of minimally processed foods. Listeria monocytogenes je Gram-pozitivni mikroorganizam koji uzrokuje listeriozu, jednu od najopasnijih bolesti što se prenosi hranom. Svrha je ovoga rada bila procijeniti kombinirani učinak prethodne toplinske obrade i primjene antimikrobnih spojeva, nizina i karvakrola, na rast bakterije Listeria monocytogenes. Učinak je karvakrola ovisio o dozi, dok je nizin smanjio rast bakterije L. monocytogenes do 20 % i produljio lag fazu za 25 % pri svim koncentracijama (od 0,13 do 0,39 μM). Primjenom oba antimikrobna spoja postignut je sinergistički učinak. Učinak je još više pojačan prethodnom toplinskom obradom na 55 °C tijekom 5 minuta, nakon čega nije zamijećen rast bakterija ni nakon 15 dana, čak ni u uzorcima s najmanjom koncentracijom nizina. Učinak je potvrđen u TSB bujonu i soku mrkve. Ovo je ispitivanje potvrdilo da se nizin i karvakrol mogu zajedno koristiti u konzerviranju minimalno prerađene hrane. |
| Databáze: | OpenAIRE |
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