Abstract: This study screened lactic acid bacteria (LAB) from the scallop Chlamys nobilis, which can effectively inhibit the growth of Listeria monocytogenes in chilled fresh chicken and thereby prolong its shelf life. LABs were purified by streaking and the antimicrobial activity was detected by the Oxford cup method. Sensory performance, pH value, volatile basic nitrogen, the number of Listeria monocytogenes and the total number of bacterial colonies on the chilled fresh chicken were tested after applying the supernatant from LAB fermentation broth onto the chicken. Results showed that five LABs strains with antibacterial activity were screened and the strain Pe-B1 had a very strong antibacterial effect. Sequencing of 16S rRNA showed a 99.51% similarity with Pediococcus pentosaceus DSM 20336. And the strain was identified as Pediococcus pentosaceus. On the 9th day of storage, the total number of bacterial colonies, volatile basic nitrogen and the pH value of the test group treated with the P.pentosaceus fermentation broth were 5.0 lg CFU/g, 17.82 mg/100g and 5.8, respectively. The chicken developed a dull yellow appearance, whitened muscles, intensified smell and poor elasticity. These characteristics were largely consistent with the control group that did not have a fermentation broth applied, after 6 days. Therefore, the fermentation broth can prolong shelf life for at least 3 days and can inhibit low-temperature-resistant Listeria monocytogenes in chicken. This study provides a reference for developing food biological preservatives from the fermentation broths of LAB.
陈全毅,唐慧芳,刘颖,等. 海洋源抗菌活性乳酸菌的筛选及对冷鲜鸡肉货架期评价[J]. 食品与发酵工业, 2020, 46(20): 164-170.
CHEN Quanyi,TANG Huifang,LIU Ying,et al. Screening of marine-sourced antibacterial active lactic acid bacteria for increasing the shelf life of chilled fresh chicken[J]. Food and Fermentation Industries, 2020, 46(20): 164-170.
AN J Y,ZHU W J,LIU Y et al. Purification and characterization of a novel bacteriocin CAMT2 produced by Bacillus amyloliquefaciens isolated from marine fish Epinephelus areolatus[J]. Food Control, 2015, 51:278-282.
[3]
GHANBARI M, JAMI M, KNEIFEL W, et al. Antimicrobial activity and partial characterization of bacteriocins produced by lactobacilli isolated from Sturgeon fish[J]. Food Control, 2013, 32(2):379-385.
[4]
WIDYASTUTI Y,TUSSOLIHAT R,FEBRISANTOSA A. The role of lactic acid bacteria in milk fermentation[J]. Food and Nutrition Sciences, 2014, 5(4): 435-442.
[5]
LEE H I, KIM M H, KIM K Y, et al. Screening and selection of stress resistant Lactobacillus spp. isolated from the marine oyster (Crassostrea gigas)[J]. Anaerobe, 2010, 16(5):522-526.
FLORIE D,DIANE D, NATHALIE B, et al. Bacteriocin as weapons in the marine animal-associated bacteria warfare: Inventory and potential applications as an aquaculture probiotic[J]. Marine Drugs, 2010, 8(4):1 153-1 177.
[8]
ZHANG Y, YANG J M, LIU Y, et al. A novel bacteriocin PE-ZYB1 produced by Pediococcus pentosaceus zy-B isolated from intestine of Mimachlamys nobilis: Purification, identification and its anti-listerial action[J]. LWT-Food Science and Technology, 2020,118:108 760.
[9]
BUNTIN N,CHANTHACCHUM S,HONGPATTARAKERE T. Screening of lactic acid bacteria from gastrointestinal tracts of marine fish for their potential use as probiotics[J]. Songklanakarin Journal of Science & Technology, 2008, 30(Suppl 1):141-148.
GREIKA F M,CLEISE D O S, EDUARDO E D S F, et al. Listeria monocytogenes in chicken meat[J]. Journal of Food and Nutrition Research, 2016,4(7): 436-441.
[13]
AMEZQUITA A,BRASHEARS M M. Competitive inhibition of Listeria monocytogenes in ready-to-eat meat products by lactic acid bacteria[J]. Journal of Food Protection,2002,65(2): 316-325.
[14]
DICKS L M T, MELLETT F D,HOFFMAN L C. Use of bacteriocin-producing starter cultures of Lactobacillus plantarum and Lactobacillus curvatus in production of ostrich meat salami[J]. Meat Science, 2004, 66(3):703-708.
KARAM L, ROUSTOM R, ABIAD M G. et al. Combined effects of thymol, carvacrol and packaging on the shelf-life of marinated chicken[J]. International Journal of Food Microbiology, 2018, 291:42-47.
DENG S, LI M,WANG H. et al. Enhancement of the edible quality and shelf life of soft-boiled chicken using MAP[J]. Food Science & Nutrition,2020,8(3):1 596-1 602.
2020, Vol. 46 
