Nisin Z与氯化钠协同抑制食源性致病菌及水产食品质量控制

IF 1.3 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Aquatic Food Product Technology Pub Date : 2023-02-07 DOI:10.1080/10498850.2023.2174824

W. Jang, M. T. Hasan, So-Young Park, Y. Heo, Dong Pil Kim, Jong Min Lee

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引用次数: 0

摘要

摘要本试验旨在研究nisin Z与NaCl联合作为天然食品防腐剂对冷藏条件下鱼制品品质的改善作用。针对单核增生李斯特菌和金黄色葡萄球菌的治疗包括1000 IU的nisin Z (NZ)，分别在3% (NZ3)、5% (NZ5)或7% NaCl溶液(NZ7)中。NZ5和NZ7均表现出较高的抑菌活性，与阳性对照组相比，接种单核细胞增生乳杆菌或金黄色葡萄球菌的尼罗罗非鱼肉末的微生物负荷明显减少。因此，nisin Z和NaCl的组合表现出强大的抗菌活性，突出了其作为合成防腐剂的天然替代品的可用性。

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Synergy of Nisin Z and Sodium Chloride in the Inhibition of Food-Borne Pathogens and Quality Control of Aquatic Foods

ABSTRACT This study was conducted to investigate the combination of nisin Z and NaCl as a natural food preservative to improve the quality of fish products under refrigerated temperatures. Treatments against Listeria monocytogenes and Staphylococcus aureus included 1000 IU nisin Z (NZ) in 3% (NZ3), 5% (NZ5), or 7% NaCl solution (NZ7). Both NZ5 and NZ7 showed significantly higher antimicrobial activities, and minced Nile tilapia (Oreochromisniloticus) inoculated with L. monocytogenes or S. aureus showed a reduced microbial load compared to the positive control groups. Therefore, the combination of nisin Z and NaCl exhibited potent antibacterial activities, highlighting its usability as a natural alternative to synthetic preservatives.

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来源期刊

Journal of Aquatic Food Product Technology 农林科学-食品科技

CiteScore

3.50

自引率

6.20%

发文量

审稿时长

7 months

期刊介绍： The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to: -harvesting and handling practices- processing with traditional and new technologies- refrigeration and freezing- packaging and storage- safety and traceability- byproduct utilization- consumer attitudes toward aquatic food. The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.