Antimicrobial kinetics of nisin and grape seed extract against inoculated Listeria monocytogenes on cooked shrimp: Survival and residual effects,Food Control

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Antimicrobial kinetics of nisin and grape seed extract against inoculated Listeria monocytogenes on cooked shrimp: Survival and residual effects
Food Control ( IF 5.6 ) Pub Date : 2020-09-01 , DOI: 10.1016/j.foodcont.2020.107278
Xue Zhao , Lin Chen , Lin Zhao , Yun He , Hongshun Yang

Abstract The antimicrobial effects of nisin (2000 IU/mL) and grape seed extract (GSE, 1%) against Listeria monocytogenes (SSA184, SSA97 and LM10) inoculated on cooked shrimps (Litopenaeus vannamei) were investigated. Notable reductions (1.7–1.9 log CFU/g reduction) of L. monocytogenes were observed after 15-min treatment of combined nisin and GSE while SSA184 showed the highest susceptibility to the activity of nisin and GSE as compared to other strains. The atomic force microscopy results indicated that greater morphological changes were found in combination treated cells of SSA184, whose width (0.47 μm) and height (0.25 μm) were decreased while the surface roughness (10.12 nm) was increased significantly (P

中文翻译：

乳酸链球菌肽和葡萄籽提取物对煮熟的虾上接种的单核细胞增生李斯特菌的抗菌动力学：存活和残留影响

摘要研究了乳酸链球菌肽 (2000 IU/mL) 和葡萄籽提取物 (GSE, 1%) 对接种在南美白对虾 (Litopenaeus vannamei) 上的单核细胞增生李斯特菌 (SSA184、SSA97 和 LM10) 的抗菌作用。在联合乳链菌肽和 GSE 处理 15 分钟后观察到单核细胞增生李斯特菌显着减少（1.7-1.9 log CFU/g 减少），而与其他菌株相比，SSA184 对乳链菌肽和 GSE 的活性表现出最高的敏感性。原子力显微镜结果表明，SSA184联合处理的细胞形态变化较大，宽度（0.47 μm）和高度（0.25 μm）减小，表面粗糙度（10.12 nm）显着增加（P

更新日期：2020-09-01

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