屎肠球菌HY07发酵液对冷却猪肉中单增李斯特菌的抑制作用研究  

Inhibitory activity of Eenterococcus faecium HY07 fermentation broth against Listeria monocygenes 54002 on the chilled meat

作　　者：周辉[1] 叶科元 胡逸敏[1] 罗扬 刘成国[1] 

机构地区：[1]湖南农业大学食品技学院,长沙410128 [2]上海海洋大学食品学院,上海201306 [3]长沙市农产品质量监测中心,长沙410003

出　　处：《食品科技》2015年第2期145-149,共5页Food Science and Technology

基　　金：农业部行业公益性科研专项(201303082);湖南省教育厅重点项目(12A063)

摘　　要：研究了产细菌素屎肠球菌HY07发酵液对冷却猪肉中单核细胞增生李斯特菌的抑制作用。结果表明屎肠球菌HY07发酵液在p H5~10环境条件下或在40~120℃处理15 min以后仍具有一定的抑菌活性。屎肠球菌HY07发酵液可明显抑制冷却肉中单增李斯特菌的生长,显示出屎肠球菌HY07在抑制冷却肉病原菌方面具有一定的应用潜力。The inhibitory activity of E. faecium HY07 fermentation broth against L. monocytogenes 54002 on chilled pork was investigated in this paper. The results showed that the inhibitory activity was not only stable in a wide p H range from 5 to 10, but remianed stable after incubation for 15 min at temperature values from 40 to 120 ℃. The results showed that E. faecium HY07 fermentation broth exhibited a strong antibacterial activity on L. monocytogenes on chilled meat. The addition of E. faecium HY07 fermentation broth（or bacteriocin） may be an effective strategy to control L. monocytogenes in chilled pork.

关 键 词：屎肠球菌 发酵液 冷却猪肉 单增李斯特菌 抑制作用 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]