用硫酸氢钠调质法控制麦粒中的沙门氏菌及其对面粉质量的影响

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry Pub Date : 2023-11-08 DOI:10.1002/cche.10737

Shivaprasad Doddabematti Prakash, Jared Rivera, Kaliramesh Siliveru

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引用次数: 0

摘要

背景和目的在过去十年中，与感染了沙门氏菌等肠道细菌的小麦粉和面粉制品有关的食源性疾病爆发和召回事件有所增加。本研究调查了硫酸氢钠（SBS）作为抗菌剂对四种不同血清的肠炎沙门氏菌的活性。研究结果 SBS 的抗沙门氏菌浓度与剂量有关，其最小抑菌活性为 0.32%。在此浓度下，SBS 能诱导活性氧的产生，表明细菌细胞已被裂解。SBS 调温（1.5% SBS，w/v）24 小时后，小麦沙门氏菌量减少了 4.3 log CFU/g。此外，0%（对照组）和 1.5% SBS（17% 水分，24 小时）的调质显示出相似（p > .05）的面粉功能性（流变性和成分）和烘焙特性（体积、质地和面包屑结构）。结论这些结果表明，SBS 是一种可行的抗菌调质剂，可在制粉前减少小麦中的沙门氏菌污染。意义和新颖性与传统的水调质法相比，酸性水调质法可提高研磨产品的微生物质量。

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Control of Salmonella in wheat grains with sodium bisulfate tempering and its impact on flour quality

Background and Objectives

In the last decade, the incidence of foodborne illness outbreaks and recalls connected with wheat flour and flour-based goods infected with enteric bacteria such as Salmonella has increased. In this study, the activity of sodium bisulfate (SBS) as an antibacterial agent against four different serovars of Salmonella enterica is investigated.

Findings

The dose-dependent, anti-Salmonella concentration of SBS revealed a minimum inhibitory activity of 0.32%. At this concentration, SBS induced the production of reactive oxygen species, demonstrating that lysis of bacterial cells has occurred. SBS tempering (1.5% SBS, w/v) reduced wheat Salmonella load by 4.3 log CFU/g after 24 h of tempering. Additionally, tempering at 0% (control) and 1.5% SBS (17% moisture, 24 h) showed similar (p > .05) flour functionality (rheology and composition) and baking characteristics (volume, texture, and crumb structure).

Conclusion

These results suggest that SBS is a viable antibacterial tempering agent to reduce Salmonella contamination in wheat before milling.

Significance and Novelty

Acidic water tempering, as opposed to the traditional water tempering method, may result in milled products with improved microbiological quality.

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来源期刊

Cereal Chemistry 工程技术-食品科技

CiteScore

5.10

自引率

8.30%

发文量

110

审稿时长

3 months

期刊介绍： Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.