{"title":"鼠李糖乳杆菌和雷特氏乳杆菌产生的后生菌的抗菌和抗氧化特性及其在红肉表面净化中的潜在应用研究","authors":"","doi":"10.1016/j.lwt.2024.116758","DOIUrl":null,"url":null,"abstract":"<div><p>This study investigated the antimicrobial properties of postbiotics produced by <em>lactobacillus rhamnosus</em> and <em>limosilactobacillus reuteri</em> in surface decontamination of red meat against pathogenic bacteria (<em>Escherichia coli</em> and <em>Staphylococcus aureus</em>). The study evaluated postbiotic activity using agar well diffusion, minimum inhibitory concentration (MIC mg/mL), minimum bactericidal concentration (MBC mg/mL), antioxidant properties, total phenolic content (TPC), and organic acid content. Among 18 meat samples, the mixed postbiotic (L. <em>rhamnosus</em> and L. <em>reuteri</em>, 100 mL/mg) displayed the strongest effect against <em>E. coli</em>, achieving a 5.54 log CFU/g reduction after 48 h with a well diffusion diameter of 23 mm, MIC of 20, and MBC of 25. A similar trend was observed for <em>S. aureus</em>, with the mixed postbiotic showing a reduction of 6.9 log CFU/g after 48 h, MIC of 25, and MBC of 50. Interestingly, the mixed postbiotic also exhibited the highest TPC (250.8 mL/mg). L. <em>reuteri</em> postbiotic displayed the strongest antioxidant activity (52.3 mL/mg) and highest organic acid content (18.9 mL/mg). These results suggest the potential of <em>Lactobacilli</em>-derived postbiotics as natural antimicrobials for controlling surface pathogens on meat products. Additionally, the observed link between TPC and antimicrobial activity warrants further investigation into the potential role of antioxidants in enhancing biopreservation efficacy.</p></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":6.0000,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0023643824010399/pdfft?md5=f944f720545ad451f76cd1507d9139a7&pid=1-s2.0-S0023643824010399-main.pdf","citationCount":"0","resultStr":"{\"title\":\"Investigation of antimicrobial and antioxidant properties of postbiotics produced by lactobacillus rhamnosus and limosilactobacillus reuteri and their potential application in surface decontamination of red meat\",\"authors\":\"\",\"doi\":\"10.1016/j.lwt.2024.116758\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>This study investigated the antimicrobial properties of postbiotics produced by <em>lactobacillus rhamnosus</em> and <em>limosilactobacillus reuteri</em> in surface decontamination of red meat against pathogenic bacteria (<em>Escherichia coli</em> and <em>Staphylococcus aureus</em>). The study evaluated postbiotic activity using agar well diffusion, minimum inhibitory concentration (MIC mg/mL), minimum bactericidal concentration (MBC mg/mL), antioxidant properties, total phenolic content (TPC), and organic acid content. Among 18 meat samples, the mixed postbiotic (L. <em>rhamnosus</em> and L. <em>reuteri</em>, 100 mL/mg) displayed the strongest effect against <em>E. coli</em>, achieving a 5.54 log CFU/g reduction after 48 h with a well diffusion diameter of 23 mm, MIC of 20, and MBC of 25. A similar trend was observed for <em>S. aureus</em>, with the mixed postbiotic showing a reduction of 6.9 log CFU/g after 48 h, MIC of 25, and MBC of 50. Interestingly, the mixed postbiotic also exhibited the highest TPC (250.8 mL/mg). L. <em>reuteri</em> postbiotic displayed the strongest antioxidant activity (52.3 mL/mg) and highest organic acid content (18.9 mL/mg). These results suggest the potential of <em>Lactobacilli</em>-derived postbiotics as natural antimicrobials for controlling surface pathogens on meat products. Additionally, the observed link between TPC and antimicrobial activity warrants further investigation into the potential role of antioxidants in enhancing biopreservation efficacy.</p></div>\",\"PeriodicalId\":382,\"journal\":{\"name\":\"LWT - Food Science and Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":6.0000,\"publicationDate\":\"2024-09-13\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.sciencedirect.com/science/article/pii/S0023643824010399/pdfft?md5=f944f720545ad451f76cd1507d9139a7&pid=1-s2.0-S0023643824010399-main.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"LWT - Food Science and Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0023643824010399\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"LWT - Food Science and Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0023643824010399","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Investigation of antimicrobial and antioxidant properties of postbiotics produced by lactobacillus rhamnosus and limosilactobacillus reuteri and their potential application in surface decontamination of red meat
This study investigated the antimicrobial properties of postbiotics produced by lactobacillus rhamnosus and limosilactobacillus reuteri in surface decontamination of red meat against pathogenic bacteria (Escherichia coli and Staphylococcus aureus). The study evaluated postbiotic activity using agar well diffusion, minimum inhibitory concentration (MIC mg/mL), minimum bactericidal concentration (MBC mg/mL), antioxidant properties, total phenolic content (TPC), and organic acid content. Among 18 meat samples, the mixed postbiotic (L. rhamnosus and L. reuteri, 100 mL/mg) displayed the strongest effect against E. coli, achieving a 5.54 log CFU/g reduction after 48 h with a well diffusion diameter of 23 mm, MIC of 20, and MBC of 25. A similar trend was observed for S. aureus, with the mixed postbiotic showing a reduction of 6.9 log CFU/g after 48 h, MIC of 25, and MBC of 50. Interestingly, the mixed postbiotic also exhibited the highest TPC (250.8 mL/mg). L. reuteri postbiotic displayed the strongest antioxidant activity (52.3 mL/mg) and highest organic acid content (18.9 mL/mg). These results suggest the potential of Lactobacilli-derived postbiotics as natural antimicrobials for controlling surface pathogens on meat products. Additionally, the observed link between TPC and antimicrobial activity warrants further investigation into the potential role of antioxidants in enhancing biopreservation efficacy.
期刊介绍:
LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.