以固定化乳酸鏈球菌素抑制豬肉中李斯特單胞菌之生長   全文下載

Inhibition of Listeria monocytogenes on Pork Tissue by Immobilized Nisin

本研究探討利用1%褐藻膠鈣固定乳酸鏈球菌素對李斯特單胞菌生長之影響及其於熟豬肉中之穩定性。以褐藻膠鈣固定乳酸鏈球菌素較未經固定處理之乳酸鏈球菌素能有效抑制李斯特單胞菌之生長。熟豬肉經4°C、14天貯存後，經固定化乳酸鏈球菌素（104 IU／ml）處理者能降低該病原菌達1.74對數單位（log CFU／ml），而未經固定化處理之乳酸鏈球菌素則只能降低0.53對數單位。若能用乳酸鏈球菌之濃度為5×103 IU／ml，則固定化處理及未經固定化處理所能降低李斯特單胞菌之菌數分別為1.14及0.49對數單位。乳酸鏈球菌素於熟豬肉中之穩定性能因褐藻膠鈣固定處理而改善，顯示該固定化處理技術有應用於肉品以降低微生物污染之潛力。

Nisin was immobilized in 1% calcium alginate gels to test their ability to inhibit Listeria monocytogenes growth and their stability on cooked pork. Nisin added to calcium alginate gels and immobilized on cooked pork tenderloins inoculated with L. monocytogenes reduced the population more than did free nisin treatment alone. Nisin (104 IU/ml) immobilized in alginate reduced counts by 1.74 log10 units vs. 0.53 log units decrease from the free nisin treatment alone after 14 days at 4°C. Immobilized nisin at 5 x 103 IU/ml reduced 1.14 log units of L. monocytogenes compared to 0.49 log units with samples treated with free nisin at 4°C after 14 days of incubation. The stability of nisin on cooked pork can be improved by alginate immobilization treatment which suggests this technique may have potential for meat decontamination.