{"title":"乳酸菌生产的无细胞上清液对禽肉安全和品质的影响。","authors":"B Ozturk, I Y Sengun","doi":"10.1080/00071668.2025.2500344","DOIUrl":null,"url":null,"abstract":"<p><p>1. This research characterised cell-free supernatants (CFS) obtained from lactic acid bacteria (<i>Leuconostoc pseudomesenteroides</i> T139, <i>Pediococcus acidilactici</i> T115 and <i>Streptococcus thermophilus</i> T127) and examined the effects of CFS (10%) on the safety and quality of poultry meat stored at 4°C for 7 d.2. In the first stage of the study, metabolite production (exopolysaccharide, hydrogen peroxide and diacetyl production) and their bioactive properties (pH values, total acidity, total phenolic contents and antioxidant activities) were detected. In the second stage, poultry meat was inoculated with <i>Escherichia coli</i> O157:H7, <i>Listeria monocytogenes</i> and <i>Salmonella</i> Typhimurium (≈5 log CFU/g) using the spot inoculation method and the counts of pathogens were examined. In the final stage of the study, the counts of background microbiota (total mesophilic aerobic bacteria, total psychrophilic aerobic bacteria, <i>Pseudomonas</i> spp. Enterobacteriaceae and lactic acid bacteria) were determined.3. The amounts of exopolysaccharide, hydrogen peroxide and diacetyl were in the range of 156.00-514.30 µg/ml, 0.01-0.07 µg/ml and 19.15-75.54 ng/ml, respectively. The pH values, total acidity, total phenolic contents and antioxidant activities (DPPH and ABTS<sup>+</sup> radical scavenging activities) of the CFS were in the range of 4.08-4.34, 1.78-1.87 g lactic acid/100 ml, 3549-3864 mg GAE/l, 30.42-37.76% and 21.78-31.41%, respectively. In the second stage of the study, the counts of <i>E. coli</i> O157:H7, <i>L. monocytogenes</i> and <i>S</i>. Typhimurium inoculated on poultry meats were reduced by CFS treatment in the range of 0.82-1.41, 0.77-2.11 and 0.71-1.78 log CFU/g, respectively. In the final stage of the study, the counts of background microbiota on CFS-treated poultry meat samples were efficiently decreased during storage period (4°C for 7 d).4. The current study revealed that CFS are highly effective for ensuring meat safety and improving quality.</p>","PeriodicalId":9322,"journal":{"name":"British Poultry Science","volume":" ","pages":"1-13"},"PeriodicalIF":1.7000,"publicationDate":"2025-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effects of cell-free supernatants produced by lactic acid bacteria on the safety and quality of poultry meat.\",\"authors\":\"B Ozturk, I Y Sengun\",\"doi\":\"10.1080/00071668.2025.2500344\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>1. This research characterised cell-free supernatants (CFS) obtained from lactic acid bacteria (<i>Leuconostoc pseudomesenteroides</i> T139, <i>Pediococcus acidilactici</i> T115 and <i>Streptococcus thermophilus</i> T127) and examined the effects of CFS (10%) on the safety and quality of poultry meat stored at 4°C for 7 d.2. In the first stage of the study, metabolite production (exopolysaccharide, hydrogen peroxide and diacetyl production) and their bioactive properties (pH values, total acidity, total phenolic contents and antioxidant activities) were detected. In the second stage, poultry meat was inoculated with <i>Escherichia coli</i> O157:H7, <i>Listeria monocytogenes</i> and <i>Salmonella</i> Typhimurium (≈5 log CFU/g) using the spot inoculation method and the counts of pathogens were examined. In the final stage of the study, the counts of background microbiota (total mesophilic aerobic bacteria, total psychrophilic aerobic bacteria, <i>Pseudomonas</i> spp. Enterobacteriaceae and lactic acid bacteria) were determined.3. The amounts of exopolysaccharide, hydrogen peroxide and diacetyl were in the range of 156.00-514.30 µg/ml, 0.01-0.07 µg/ml and 19.15-75.54 ng/ml, respectively. The pH values, total acidity, total phenolic contents and antioxidant activities (DPPH and ABTS<sup>+</sup> radical scavenging activities) of the CFS were in the range of 4.08-4.34, 1.78-1.87 g lactic acid/100 ml, 3549-3864 mg GAE/l, 30.42-37.76% and 21.78-31.41%, respectively. In the second stage of the study, the counts of <i>E. coli</i> O157:H7, <i>L. monocytogenes</i> and <i>S</i>. Typhimurium inoculated on poultry meats were reduced by CFS treatment in the range of 0.82-1.41, 0.77-2.11 and 0.71-1.78 log CFU/g, respectively. In the final stage of the study, the counts of background microbiota on CFS-treated poultry meat samples were efficiently decreased during storage period (4°C for 7 d).4. The current study revealed that CFS are highly effective for ensuring meat safety and improving quality.</p>\",\"PeriodicalId\":9322,\"journal\":{\"name\":\"British Poultry Science\",\"volume\":\" \",\"pages\":\"1-13\"},\"PeriodicalIF\":1.7000,\"publicationDate\":\"2025-06-06\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"British Poultry Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1080/00071668.2025.2500344\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"AGRICULTURE, DAIRY & ANIMAL SCIENCE\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"British Poultry Science","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/00071668.2025.2500344","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"AGRICULTURE, DAIRY & ANIMAL SCIENCE","Score":null,"Total":0}
Effects of cell-free supernatants produced by lactic acid bacteria on the safety and quality of poultry meat.
1. This research characterised cell-free supernatants (CFS) obtained from lactic acid bacteria (Leuconostoc pseudomesenteroides T139, Pediococcus acidilactici T115 and Streptococcus thermophilus T127) and examined the effects of CFS (10%) on the safety and quality of poultry meat stored at 4°C for 7 d.2. In the first stage of the study, metabolite production (exopolysaccharide, hydrogen peroxide and diacetyl production) and their bioactive properties (pH values, total acidity, total phenolic contents and antioxidant activities) were detected. In the second stage, poultry meat was inoculated with Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Typhimurium (≈5 log CFU/g) using the spot inoculation method and the counts of pathogens were examined. In the final stage of the study, the counts of background microbiota (total mesophilic aerobic bacteria, total psychrophilic aerobic bacteria, Pseudomonas spp. Enterobacteriaceae and lactic acid bacteria) were determined.3. The amounts of exopolysaccharide, hydrogen peroxide and diacetyl were in the range of 156.00-514.30 µg/ml, 0.01-0.07 µg/ml and 19.15-75.54 ng/ml, respectively. The pH values, total acidity, total phenolic contents and antioxidant activities (DPPH and ABTS+ radical scavenging activities) of the CFS were in the range of 4.08-4.34, 1.78-1.87 g lactic acid/100 ml, 3549-3864 mg GAE/l, 30.42-37.76% and 21.78-31.41%, respectively. In the second stage of the study, the counts of E. coli O157:H7, L. monocytogenes and S. Typhimurium inoculated on poultry meats were reduced by CFS treatment in the range of 0.82-1.41, 0.77-2.11 and 0.71-1.78 log CFU/g, respectively. In the final stage of the study, the counts of background microbiota on CFS-treated poultry meat samples were efficiently decreased during storage period (4°C for 7 d).4. The current study revealed that CFS are highly effective for ensuring meat safety and improving quality.
期刊介绍:
From its first volume in 1960, British Poultry Science has been a leading international journal for poultry scientists and advisers to the poultry industry throughout the world. Over 60% of the independently refereed papers published originate outside the UK. Most typically they report the results of biological studies with an experimental approach which either make an original contribution to fundamental science or are of obvious application to the industry. Subjects which are covered include: anatomy, embryology, biochemistry, biophysics, physiology, reproduction and genetics, behaviour, microbiology, endocrinology, nutrition, environmental science, food science, feeding stuffs and feeding, management and housing welfare, breeding, hatching, poultry meat and egg yields and quality.Papers that adopt a modelling approach or describe the scientific background to new equipment or apparatus directly relevant to the industry are also published. The journal also features rapid publication of Short Communications. Summaries of papers presented at the Spring Meeting of the UK Branch of the WPSA are published in British Poultry Abstracts .