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Effect of diacetyl on controlling <i>Escherichia</i> <i>coli</i> O157:H7 and <i>Salmonella</i> Typhimurium in the presence of starter culture in a laboratory medium and during meat fermentation

控制 Escherichia 关口 i O157 上的 Diacetyl 的效果: H7 和沙门氏菌 Typhimurium 面对在实验室媒介并且在肉期间的跑步者文化发酵

作     者:Kang, DH Fung, DYC 

作者机构:Kansas State Univ Dept Anim Sci & Ind Food Microbiol Lab Manhattan KS 66506 USA 

出 版 物:《JOURNAL OF FOOD PROTECTION》 (食品保护杂志)

年 卷 期:1999年第62卷第9期

页      面:975-979页

核心收录:

学科分类:0832[工学-食品科学与工程(可授工学、农学学位)] 08[工学] 0836[工学-生物工程] 

主  题:细胞分裂/药物作用 集落形成单位测定 培养基 二乙酰/药理学 大肠杆菌/药物作用 大肠杆菌/致病力 发酵 食品微生物学 氢离子浓度 肉制品/微生物学 片球菌属/药物作用 鼠伤寒沙门菌/药物作用 鼠伤寒沙门菌/致病力 香料调味品 动物  

摘      要:Diacetyl is a flavor compound that possesses antimicrobial activity and is found in several dairy products. The effect of diacetyl on controlling the growth of two foodborne pathogens, Escherichia coli O157:H7 and Salmonella Typhimurium, when grown with Pediococcus acidilactici as a meat starter culture was evaluated in a laboratory medium and during salami fermentation. Diacetyl (50 ppm) added to each mixed culture system strongly inhibited the growth of E. coli O157:H7 and Salmonella Typhimurium in the laboratory medium (brain heart infusion, 2.3% of NaCl, 0.75% of dextrose) (P 0.05). After 24 h meat fermentation, about a 1.0-log CFU/g difference occurred in numbers of each foodborne pathogen mixed with P. acidilactici (P ( 0.05) with and without 300 ppm diacetyl. Diacetyl and the acid produced by the meat starter culture reduced the growth of the two foodborne pathogens during salami fermentation. These results suggest that diacetyl can be used as a food ingredient during meat fermentation to control E. coli O157:H7 and Salmonella Typhimurium without harmful effects on the growth and acid production of P. acidilactici.

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