鸡肉中的大肠杆菌和金黄色葡萄球菌

Taufikkilah Romadhon, W. P. Rahayu, Harsi Dewantari Kusumanigrum
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引用次数: 0

摘要

使用天然抗菌剂可以抑制鸡肉上的微生物污染。大葱(Eleutherine palmifolia))被报道能抑制大肠杆菌和金黄色葡萄球菌的生长。本研究旨在证实大葱提取物(EBD)在新鲜鸡肉中的抗菌作用。观察参数为接种大肠杆菌和金黄色葡萄球菌后,鸡肉浸于大肠杆菌浓度为0、3.0、9.0、15.0 mg/mL,金黄色葡萄球菌浓度为0、2.5、7.5、12.5 mg/mL的EBD溶液中,其微生物品质和物性。结果表明,EBD-70%乙醇的抑菌效果优于EBD-96%乙醇。在液体培养基中可以直观地观察到,浓度为3.0和2.5 mg/mL的EBD对这两种微生物都有抑制作用。在室温(28±2℃)保存12小时和冰箱(5±1℃)保存9天后,15.0和12.5 mg/mL的浓度对鸡肉中两种类型的微生物总数均有显著减少。推荐使用15.0和12.5 mg/mL EBD和冰箱温度联合施用,以减少大肠杆菌和金黄色葡萄球菌总数,并保持鸡肉的Aw和pH。关键词:抗菌,鸡肉,大葱提取物,大肠杆菌,金黄色葡萄球菌
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Ekstrak Bawang Dayak Penghambat Pertumbuhan Escherichia coli dan Staphylococcus aureus pada Daging Ayam
Microbial contamination on chicken meat can be inhibited by applying natural antimicrobials. Dayak onions (Eleutherine palmifolia (L.) Merr.) are reported to inhibit the growth of Escherichia coli and Staphylococcus aureus.  This study aims to confirm and apply dayak onion extract (EBD) as an antimicrobial in fresh chicken meat. The observation parameters were the microbiological quality and physical properties of chicken meat after inoculation with E. coli and S. aureus and dipped in EBD solution with concentrations of 0, 3.0, 9.0, and 15.0 mg/mL for E. coli, and 0, 2.5, 7.5, and 12.5 mg/mL for S. aureus. The results showed that EBD-70% ethanol showed better bacterial inhibition than EBD-96% ethanol. Inhibition for both microbes can be achieved by concentrations of 3.0 and 2.5 mg/mL EBD, as visually observed in liquid media. Concentrations of 15.0 and 12.5 mg/mL showed significant results in reducing the total microbes of both types in chicken meat after 12 hours of room temperature storage (28±2°C) and 9 days of refrigerator storage (5±1°C). A combined application of 15.0 and 12.5 mg/mL EBD and refrigerator temperature can be recommended to reduce total E. coli and S. aureus and maintain the Aw and pH of the chicken meat.   Keywords: antimicrobial, chicken meat, dayak onion extract, Escherichia coli, Staphylococcus aureus
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