فعالیت ضد میکروبی مایع رویی بدون سلول حاصل از باکتری‌های اسید لاکتیک بر باکتری‌های فسادزا در کالباس امولسیونی ورقه شده و بسته بندی شده در خلاء

نوع مقاله : مقاله کامل

نویسندگان

چکیده

پیشینه: فساد در محصولات گوشتی امولسیونی ورقه شده و بسته بندی شده در خلاء، در طول نگهداری در یخچال بسیار رایج است. هدف: این مطالعه با هدف بررسی اثرات مهاری مایع رویی بدون سلول (CFS) باکتری‌های اسید لاکتیک (LAB) بر باکتری‌های فسادزای جدا شده از محصولات گوشتی امولسیونی ورقه شده و وکیوم، به عنوان نگهدارنده‌های زیستی انجام شد. روش کار: محصولات از شرکت‌های مختلف برای یافتن باکتری‌های فسادزا، مورد بررسی قرار گرفتند. در مجموع، 43 باکتری LAB جهت سنجش اثر مهارکنندگی علیه باکتری‌های فسادزا بررسی شدند. میزان MIC90 حاصل از باکتری‌های محافظ و اثر مهارکنندگی ترکیبات مختلف مشتق شده از این باکتری‌ها، بررسی شد. نتایج: چهار باکتری LAB شامل Enterococcus mundtii، Latilactobacillus sakei، Latilactobacillus curvatus، و Weissella viridescens به عنوان باکتری‌های غالب در فساد شناسایی شدند. شش سویه شامل Lactobacillus acidophilus ATCC 4356، Lactobacillus helveticus PTCC 1332، Lactiplantibacillus plantarum CEC 17484، Lactiplantibacillus plantarum LL441، Lacticaseibacillus rhamnosus ATCC 53103 و Pediococcus acidilactici DSM 20284 که قادر به تولید متابولیت‌های ضد میکروبی با ماهیت پروتئینی علیه چهار باکتری عامل فساد بودند، به عنوان باکتری محافظ انتخاب شدند. CFS باکتری‌های محافظ، چهار باکتری فسادزا را بیش از 88% مهار کرد. MIC90 در تمام باکتری‌های محافظ در برابر E. mandetii و L. sakei، کمتر از mg/ml 10 بود. CFS حاصل از P. acidilactici، پس از خنثی سازی اسید و پراکسید هیدروژن، همچنان در برابر E. mandetii و L. sakei کاملا مؤثر بود. دمای پاستوریزاسیون کالباس بر متابولیت‌های فعال باکتری‌ها تاثیری نداشت. نتیجه‌گیری: متابولیت‌های حاصل از این باکتری‌ها در تولید کالباس ورقه شده، حتی در مرحله قبل از پاستوریزاسیون به عنوان نگهدارنده زیستی قابل استفاده می‌باشد.

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