3 种植物精油对调理牛排优势腐败菌的抑制性

Abstract
Figure/Table
References
Related Citation (15)

Download: PDF (0 KB) HTML (1 KB)
Export: BibTeX | EndNote (RIS)

Abstract In order to identify the dominant spoilage organisms of marinated steak and to screen for bacteriostatic and specific essential oils. In this study, we screened the dominant spoilage bacteria of steak by traditional medium method combined with polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) validation technique. Then, the most bacteriostatic essential oils were selected from clove, cardamom, and black pepper by the circle of inhibition, minimum inhibitory concentrate (MIC), minimum bactericidal concentrate (MBC), and bacterial growth curve. The results showed that the dominant spoilage bacteria were Janthinobacterium lividum, Pseudomonas putida and Brochothrix thermosphacta; the diameter of the circle of inhibition of clove essential oil was greater than 10 mm, and the growth and reproduction of the dominant spoilage bacteria could be significantly inhibited by the addition of 2~4 μL/mL of essential oil; the inhibitory property of cardamom essential oil was slightly weaker; and the essential oil of black pepper did not have a significant inhibitory effect on the three strains of the dominant spoilage bacteria.

Key words： dominant spoilage bacteria polymerase chain reaction-denaturing gradient gel electrophoresis marinated steak antibacterial properties plant essential oils

Received: 27 May 2024 Published: 30 September 2024

	Service

	E-mail this article
	Add to my bookshelf
	Add to citation manager
	E-mail Alert
	RSS
	Articles by authors
	RAN Cen-Chen
	WANG Qing-Ling
	CUI Hao-Tian
	LIU Ya-Zhi
	YANG Yi
	MOU Jun-Chen

Cite this article:

RAN Cen-Chen,WANG Qing-Ling,CUI Hao-Tian, et al. Inhibitory Properties of Three Plant Essential Oils Against Dominant Spoilage Bacteria of Marinated Steaks[J]. , 2024, 38(9): 0-0.

URL:

https://www.rlyj.net.cn/EN/ OR https://www.rlyj.net.cn/EN/Y2024/V38/I9/0

[1]DEMIRTAS EROL N, ERDEM ? A, CAKLI S, et al.Influence of partial sodium replacement on proximate composition, physical and sensory quality of marinated anchovy (Engraulis encrasicolus)[J]. LWT, 2021, 137: 110476. DOI: 10.1016/j.lwt.2020.110476. [2]顾春涛.冷鲜牛肉特定腐败菌假单胞菌鉴定及肉桂醛对其抑制的研究[D].浙江: 浙江工商大学, 2019: 1-25. [3]方金玉.冷鲜牛肉中假单胞菌和热死环丝菌致腐机制及其光动力杀菌控制研究[D].浙江: 浙江工商大学, 2022: 13-33. [4]周秀丽.包装方式对调理牛排冷藏品质及菌相的影响[D].辽宁: 锦州医科大学, 2018: 1-20. [5]DE ANDRADE CAVALARI C M, IMAZAKI P H, PIRARD B, et al.Carnobacterium maltaromaticum as bioprotective culture against spoilage bacteria in ground meat and cooked ham[J]. Meat Science, 2024, 211: 109441. DOI: 10.1016/j.meatsci.2024.109441. [6]SAELENS G, HOUF K.Systematic review and critical reflection on the isolation and identification methods for spoilage associated bacteria in fresh marine fish[J]. Journal of Microbiological Methods, 2022, 203: 106599. DOI: 10.1016/j.mimet.2022.106599. [7]赵欣怡.清香型白酒酿造过程乳酸含量和细菌菌群结构动态解析[D].苏州: 江南大学, 2023: 1-9. [8]ZHAO B, ZHAO X, YANG D, et al.A high-throughput analytical method for multiple DNA targets based on microdroplet PCR coupled with DGGE[J]. Journal of Pharmaceutical and Biomedical Analysis, 2022, 216: 114812. DOI: 10.1016/j.jpba.2022.114812. [9]JIANG Y, GAO F, XU X L, et al.Changes in the bacterial communities of vacuum-packaged pork during chilled storage analyzed by PCR–DGGE[J].Meat Science, 2010, 86(4):889-895 [10]MA L, WEI L, CHEN X, et al.Chemical composition, antioxidative and antimicrobial activities of essential oil of wild Artemisia annua from Ningxia, China[J]. Natural Product Research, 2023. DOI: 10.1080/14786419.2023.2281001. [11]LIU M, PAN Y, FENG M, et al.Garlic essential oil in water nanoemulsion prepared by high-power ultrasound: Properties, stability and its antibacterial mechanism against MRSA isolated from pork[J]. Ultrasonics Sonochemistry, 2022, 90: 106201. DOI: 10.1016/J.ULTSONCH.2022.106201 [12]黄盈.北海涠洲岛可培养细菌多样性及生物活性研究[D].广西: 广西民族大学, 2023: 13-14. [13]黄爱霞, 林锋, 崔雁娜, 等.冷藏大口黑鲈鱼片品质变化规律及优势腐败菌致腐能力分析[J].食品安全质量检测学报, 2023, 14(15):93-100 [14]芦文娟.新疆塔城地区原料乳及奶酪中酵母菌多样性的研究[D].新疆: 石河子大学, 2016: 36-40 . [15]郑瑞生, 吴银凤, 赵云峰, 等.分析即食鲍鱼加工过程中菌群变化[J].中国食品学报, 2021, 21(08):331-338 [16]曾玲, 金清.技术分析韩式大酱与中式大酱中微生物多样性[J].食品与发酵工业, 2023, 49(05):269-274 [17]赵楠楠.偃松松塔精油抑菌机理的研究及其微囊制备[D].黑龙江: 东北农林大学, 2019: 22-26. [18]余梦博, 谢志恒, 黎家明, 等.抑菌性芽孢杆菌的筛选及特性研究[J/OL].饲料研究, 2024, (09): 99-105. DOI: 10.13557/j.cnki.issn1002-2813.2024.09.018. [19]RIAHI S, BEN MOUSSA N, LAJNEF M, et al.Bactericidal activity of ZnO nanoparticles against multidrug-resistant bacteria[J]. Journal of Molecular Liquids, 2023, 387: 122596. DOI: 10.1016/j.molliq.2023.122596. [20]王若男.黄精多糖的制备及在抗菌材料中的应用研究[D].安徽: 安徽工程大学, 2023: 1-29. [21]王文凤.酵母发酵老青茶的品质研究[D].湖北: 华中农业大学, 2023: 36-52. [22]SUL Y, EZATI P, RHIM J-W.Preparation of chitosan/gelatin-based functional films integrated with carbon dots from banana peel for active packaging application[J]. International Journal of Biological Macromolecules, 2023, 246: 125600. DOI: 10.1016/j.ijbiomac.2023.125600. [23]CASABURI A, PIOMBINO P, NYCHAS G-J, et al.Bacterial populations and the volatilome associated to meat spoilage[J]. Food Microbiology, 2015, 45: 83-102. DOI: 10.1016/j.fm.2014.02.002. [24]吴天琳.60种植物精油的抗菌活性筛选及牛至精油的抗菌作用机制研究[D].兰州: 兰州大学, 2022: 28-37. [25]CHAIEB K, HAJLAOUI H, ZMANTAR T, et al.The chemical composition and biological activity of clove essential oil,Eugenia caryophyllata (Syzigium aromaticum Lmyrtaceae): A short review[J].Phytotherapy Research, 2007, 21(6):501-506 [26]RODRIGUES F J, CEDRAN M F, BICAS J L, et al.Inhibitory effect of reuterin-producing Limosilactobacillus reuteri and edible alginate-konjac gum film against foodborne pathogens and spoilage microorganisms[J]. Food Bioscience, 2023, 52: 102443. DOI: 10.1016/j.fbio.2023.102443. [27]GYAWALI R, IBRAHIM S A.Natural products as antimicrobial agents[J]. Food Control, 2014, 46: 412-429. DOI: 10.1016/j.foodcont.2014.05.047. [28]K V B, A R, T N D, et al.In vitro inhibition of food spoilage and foodborne pathogenic bacteria by essential oil and leaf extracts of Magnolia liliflora Desr[J].Journal of food science, 2008, 73(6):M314-M320 [29]NOUMI E, SNOUSSI M, ALRESHIDI M M, et al.Chemical and Biological Evaluation of Essential Oils from Cardamom Species[J].Molecules, 2018, 23(11):2818- [30]SOBHY M, ALI S S, CUI H, et al.Exploring the potential of 1, 8-cineole from cardamom oil against food-borne pathogens: Antibacterial mechanisms and its application in meat preservation[J]. Microbial Pathogenesis, 2023, 184: 106375. DOI: 10.1016/J.MICPATH.2023.106375. [31]JIANG L, LIU F, WANG F, et al.Development and characterization of zein-based active packaging films containing catechin loaded β-cyclodextrin metal-organic frameworks[J]. Food Packaging and Shelf Life, 2022, 31: 100810. DOI: 10.1016/j.fpsl.2022.100810. [32]周典.溶菌酶修饰的百里香精油脂质体的制备及其在牛肉保鲜中的应用[D].四川: 成都大学, 2023: 42-56.