摘要

六种乳酸菌（LAB）菌株，乳酸乳球菌BFE 920，乳酸乳球菌乳酸亚种乳酸乳球菌ATCC 11454，乳酸乳球菌亚种。 cremoris ATCC 14365，Lactobacillus curvatus L442，Lact。 curvatus LTH 1174和Lact。巴伐利亚MN，在添加有复合营养源的切达干酪乳清中生长。将无细胞培养物上清液冷冻干燥，并将得到的含细菌素的粉末施用于用五菌株单核细胞增生利斯特氏菌鸡尾酒接种（〜4log cfu /热狗）的热狗的表面上。将热狗真空密封并在4℃下储存4周。在冷藏的第0天和1,2,3和4周时，使用胰蛋白酶大豆琼脂（TSA）和牛津利斯特氏菌琼脂（OXA）计数单核细胞增生李斯特氏菌。在仅含有单核细胞增生利斯特氏菌接种物的热狗中，单核细胞增生利斯特氏菌计数从4增加到7log cfu /热狗。所有含有冷冻干燥的含细菌素粉末的样品在整个4周的研究中均表现出显着降低（P <0.05）热狗表面上的单核细胞增生李斯特氏菌种群，除了巴伐他汀MN粉末。在OXA上列举的第0天，在没有任何粉末的情况下包装的热狗的细菌计数在统计学上相等。来自Lact的冷冻干燥的含细菌素的粉末。 curvatus L442和L.lactis subsp。在整个4周的研究期间，cremoris ATCC 14365使热狗表面上的单核细胞增生利斯特氏菌种群减少了大于2log cfu /热狗。对于来自乳酸乳球菌BFE 920的乳酸菌乳酸亚种的粉状细菌素制剂，乳酸乳球菌ATCC 11454和Lact。 curvatus LTH 1174，储存4周后确定单核细胞增生李斯特氏菌约为3-log cfu /热狗。

Six lactic acid bacteria (LAB) strains, Lactococcus lactis BFE 920, L. lactis subsp. lactis ATCC 11454, L. lactis subsp. cremoris ATCC 14365, Lactobacillus curvatus L442, Lact. curvatus LTH 1174, and Lact. bavaricus MN, were grown in cheddar cheese whey supplemented with complex nutrient sources. Cell-free culture supernatants were freeze-dried, and the resulting bacteriocin-containing powders were applied on the surface of hot dogs that were inoculated (~4 log cfu/hot dog) with a five-strain Listeria monocytogenes cocktail. Hot dogs were vacuum-sealed and stored at 4 °C for 4 weeks. L. monocytogenes was enumerated, using both tryptic soy agar (TSA) and oxford listeria agar (OXA), on day 0 and at 1, 2, 3, and 4 weeks of the refrigerated storage. In hot dogs containing only the L. monocytogenes inoculum, L. monocytogenes counts increased from 4 up to 7 log cfu/hot dog. All samples containing freeze-dried bacteriocin-containing powders exhibited significantly lowered (P < 0.05) L. monocytogenes populations on the surface of hot dogs throughout the 4-week study except for bavaricin MN powder. Bacterial counts on hot dogs packed without any powder were statistically equal on day 0 when enumerated on OXA. Freeze-dried bacteriocin-containing powders from Lact. curvatus L442 and L. lactis subsp. cremoris ATCC 14365 decreased L. monocytogenes populations on the surface of hot dogs by greater than 2 log cfu/hot dog throughout the 4-week study. For the powdered bacteriocin preparations from L. lactis BFE 920, L. lactis subsp. lactis ATCC 11454, and Lact. curvatus LTH 1174, L. monocytogenespopulations were determined to be approximately 3-log cfu/hot dog after 4 weeks of storage.

https://link.springer.com/article/10.1007/s12602-016-9213-2