| 噬菌体复配抑菌剂对三文鱼中沙门氏菌的抑制与保鲜作用 |
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| 引用本文： | 江艳华,许东勤,姚琳,李风铃,朱文嘉,郭莹莹,张媛,王联珠.噬菌体复配抑菌剂对三文鱼中沙门氏菌的抑制与保鲜作用[J].农业工程学报,2018,34(16):287-293. |
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| 作者姓名： | 江艳华 许东勤 姚琳 李风铃 朱文嘉 郭莹莹 张媛 王联珠 |
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| 作者单位： | 中国水产科学研究院黄海水产研究所农业农村部水产品质量安全检测与评价重点实验室;上海海洋大学食品学院;獐子岛集团股份有限公司 |
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| 基金项目： | 黄海水产研究所级基本科研业务费项目（20603022015008）和国家科技支撑计划项目（2015BAD17B03）联合资助。 |
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| 摘 要： | 为控制生三文鱼中沙门氏菌和产品腐败,通过最小抑菌浓度试验和噬菌体稳定性试验筛选出乳酸链球菌素(nisin)、双乙酸钠与沙门氏菌噬菌体SLMP1进行复配,将抑菌剂(噬菌体108 pfu/g、nisin 0.1 mg/g、双乙酸钠2.0 mg/g)单独和复配应用于预先污染了沙门氏菌(104 cfu/g)的生三文鱼片中,在低温下(4?1)℃贮藏,通过测定沙门氏菌、菌落总数、挥发性盐基氮(TVB-N)以及噬菌体效价来评估复配抑菌剂的效果。结果显示,含噬菌体的抑菌剂能显著(P0.05)降低样品中沙门氏菌的数量,含nisin的抑菌剂能显著抑制样品中菌落总数的增长,含双乙酸钠的抑菌剂能显著抑制TVB-N的增加。噬菌体、nisin和双乙酸钠复配抑菌效果最好,在14 d后沙门氏菌低于检测限1 cfu/g,与空白对照相比菌落总数减少了2.5 lg cfu/g,TVB-N值降低了13.73 mg/100 g。结果表明,噬菌体、nisin及双乙酸钠复配剂在生三文鱼沙门氏菌控制及防腐保鲜中具有良好应用前景。
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| 关 键 词： | 噬菌体 品质控制 沙门氏菌 抑菌剂 生三文鱼 保鲜 |
| 收稿时间： | 2018/4/7 0:00:00 |
| 修稿时间： | 2018/6/10 0:00:00 |
Effects of combination of bacteriophage with other bacteriostatic agents on Salmonella control and freshness preservation of raw salmon |
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| Jiang Yanhu,Xu Dongqin,Yao Lin,Li Fengling,Zhu Wenji,Guo Yingying,Zhang Yuan and Wang Lianzhu.Effects of combination of bacteriophage with other bacteriostatic agents on Salmonella control and freshness preservation of raw salmon[J].Transactions of the Chinese Society of Agricultural Engineering,2018,34(16):287-293. |
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| Authors: | Jiang Yanhu Xu Dongqin Yao Lin Li Fengling Zhu Wenji Guo Yingying Zhang Yuan and Wang Lianzhu |
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| Institution: | 1. Key Laboratory of Testing and Evaluation for Aquatic Product Safety and Quality, Ministry of Agriculture and Rural Affairs, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China;,1. Key Laboratory of Testing and Evaluation for Aquatic Product Safety and Quality, Ministry of Agriculture and Rural Affairs, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China; 2. College of Food Scinence and Technology, Shanghai Ocean University, Shanghai 201306, China;,1. Key Laboratory of Testing and Evaluation for Aquatic Product Safety and Quality, Ministry of Agriculture and Rural Affairs, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China;,1. Key Laboratory of Testing and Evaluation for Aquatic Product Safety and Quality, Ministry of Agriculture and Rural Affairs, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China;,1. Key Laboratory of Testing and Evaluation for Aquatic Product Safety and Quality, Ministry of Agriculture and Rural Affairs, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China;,1. Key Laboratory of Testing and Evaluation for Aquatic Product Safety and Quality, Ministry of Agriculture and Rural Affairs, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China;,3. Zhangzidao Group CO., LTD, Dalian 116001, China and 1. Key Laboratory of Testing and Evaluation for Aquatic Product Safety and Quality, Ministry of Agriculture and Rural Affairs, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China; |
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| Abstract: | |
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| Keywords: | bacteriophages quality control Salmonella bacteriostatic agent raw salmon freshness prevervation |
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