ABSTRACT

Quorum sensing (QS) has been reported to be involved in bacterial food spoilage. Acetylated homoserine lactones (AHLs) are QS signals of Gram-negative bacteria. AHL lactonases AiiA_AI96 is a QS inhibitor, and thus can theoretically be applied to control the Gram-negative bacteria caused sturgeon spoilage by inhibiting their AHL-based QS system. As Gram-negative bacteria and Gram-positive bacteria were both found in spoilage sturgeon, the combination of AiiA_AI96 and nisin, which is an effective bactericide to control the Gram-positive bacteria, was used to control the bacteria spoilage of sturgeon. The results showed that AiiA_AI96 at 6.6 × 10⁻², 6.6 × 10⁻¹ and 6.6 U/mL could suppress the growth of microflora and delayed the increase of TVB-N, sensory score and biogenic amine levels of sturgeon. In addition, 6.6 U/mL AiiA_AI96 coupled with 2000 AU/mL nisin exhibited the strongest inhibition effect on spoilage and extended their shelf life by about 5 days. In conclusion, AiiA_AI96 combined with nisin could be used as a suitable biological preservative for chilled sturgeon fillets.

摘要

据报道，群体感应（QS）与细菌性食物变质有关。乙酰化高丝氨酸内酯（AHLs）是革兰氏阴性细菌的QS信号。AHL_乳糖酶AiiA _AI96是QS抑制剂，因此在理论上可以通过抑制基于AHL的QS系统来控制革兰氏阴性菌引起的_urge鱼腐败。由于腐败_st鱼中都发现了革兰氏阴性菌和革兰氏阳性菌，因此使用了AiiA _AI96和乳链菌肽的结合物来控制of鱼的细菌腐败。结果表明，AIIA _AI96在6.6×10 ^-2，6.6×10 ^-16.6 U / mL可以抑制菌群的生长，延缓B鱼TVB-N，感官评分和生物胺水平的升高。此外，6.6 U / mL AiiA _AI96结合2000 AU / mL乳链菌肽对腐败变质表现出最强的抑制作用，并将其保质期延长了约5天。总之，AiiA _AI96结合乳链菌肽可以用作冷冻_st鱼鱼片的合适生物防腐剂。