Cronobacter sakazakii (C. sakazakii) is an opportunistic foodborne pathogen in infant formula. This study was designed to explore the inhibitory effect of TGML on C. sakazakii in reconstituted infant formula (RIF). Firstly, the growth curve of C. sakazakii in RIF treated by TGML and the effect of different temperatures (4, 10, 21, 30 and 37 °C), pH values (5, 6, 7, 8 and 9) and ionic strengths (25, 50, 100, 200, 400 and 800 mM) on its activity were assessed. The results showed that the inhibitory effect of TGML on C. sakazakii was dose-dependent, and 1, 2 and 5 μg/mL TGML delayed the visible growth of pathogen by 4, 12 and 24 h, respectively. Storage temperature above or below room temperature enhanced the bioactivity of TGML. And a decrease in pH also increased the antibacterial effect of TGML. However, the effect of ionic strength on its activity was not obvious. Subsequently, the antibacterial effect of TGML in physiological gastric acid and simulated gastric juice in vitro was further explored. We found that only 5 μg/mL TGML could inhibit the growth of pathogen below the infectious dose (10,000 CFU in total) in simulated gastric juice during the whole gastric emptying period (3.5-21 h), weaker than its antibacterial effect in physiological gastric acid and room temperature culture. Finally, the effect of TGML and the above environmental factors on the color and aroma of infant milk was evaluated by a 12-person panel. The results revealed that TGML did not affect the sensory flavor of milk, and the color and odor scores of infant milk under different environmental conditions did not show any significant differences. Therefore, it is concluded that TGML has a good inhibitory effect on C. sakazakii in RIF and a high sensory acceptability for consumers. Adjusting the temperature or lowering the pH enhances its bacteriostatic activity. However, the presence of infant gastric juice can impair the bioactivity of TGML. Overall, this study will provide some new ideas for controlling and eliminating the potential risk of C. sakazakii infection during infant feeding.

中文翻译：

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甘油单月桂酸酯对重组婴儿配方食品中阪崎肠杆菌的抑制及其对婴儿配方食品感官特性的影响。

阪崎肠杆菌（C. sakazakii）是婴儿配方食品中的机会性食源性病原体。本研究旨在探讨TGML对重组婴儿配方食品（RIF）中阪崎肠杆菌的抑制作用。首先，TGML处理的RIF中阪崎肠杆菌的生长曲线以及不同温度（4、10、21、30和37°C），pH值（5、6、7、8和9）和离子强度的影响（25、50、100、200、400和800 mM）对其活性进行了评估。结果表明，TGML对阪崎肠杆菌的抑制作用是剂量依赖性的，1、2和5μg/ mL TGML分别将病原菌的可见生长延迟了4、12和24 h。高于或低于室温的储存温度增强了TGML的生物活性。pH的降低也增强了TGML的抗菌作用。然而，离子强度对其活性的影响并不明显。随后，进一步研究了TGML在生理胃酸和模拟胃液中的体外抗菌作用。我们发现，在整个胃排空期间（3.5-21小时），在模拟胃液中，只有5μg/ mL TGML可以抑制病原体的生长，低于感染剂量（总计10,000 CFU），但弱于其在生理胃中的抗菌作用酸和室温培养。最后，由12人小组评估了TGML和上述环境因素对婴儿牛奶的颜色和香气的影响。结果表明，TGML不会影响牛奶的感官风味，并且在不同环境条件下婴儿牛奶的颜色和气味得分没有显示任何显着差异。因此，结论是TGML对RIF中的阪崎肠杆菌具有良好的抑制作用，并且对消费者具有较高的感官接受性。调节温度或降低pH值可增强其抑菌活性。但是，婴儿胃液的存在会损害TGML的生物活性。总的来说，这项研究将为控制和消除婴儿喂养期间阪崎肠杆菌感染的潜在风险提供一些新思路。