从华贵栉孔扇贝中筛选出能抑制冷鲜鸡中单增李斯特菌生长,并能有效延长冷鲜鸡肉货架期的乳酸菌。采用划线分离纯化乳酸菌,牛津杯法检测抗菌活性。通过在鸡肉上涂抹具有抗菌活性乳酸菌发酵上清液的方式,对冷鲜贮藏的鸡肉进行感官、pH值、挥发性盐基氮、单增李斯特菌数与菌落总数的测定。结果表明,筛选到5株具有抗菌活性的乳酸菌,其中菌株Pe-B1具有很强的抑菌效果。16S rRNA鉴定结果与菌株Pediococcus pentosaceus DSM 20336相似度为99.51%,构建系统发育树在同一支系上,鉴定为戊糖片球菌。涂抹发酵上清液试验组在贮藏9 d时,菌落总数5.0 lg CFU/g,挥发性盐基氮17.82 mg/100g,pH值为5.8,色泽暗黄、肌肉发白、异味加重、弹性较差,与未涂抹发酵上清液的对照组冷藏6 d各指标基本一致,涂抹发酵上清液至少能延长3 d的保质期,并对鸡肉中耐低温的单增李斯特菌有很好的抑制效果,该研究为从该菌发酵液中获得食品生物防腐剂提供依据。
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.
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