Antibacterial effect of lactoferricin B on Escherichia coli O157:H7 in ground beef

被引：30
|
作者：
Venkitanarayanan, KS [1 ]
Zhao, T [1 ]
Doyle, MP [1 ]
机构：
[1] Univ Georgia, Coll Agr & Environm Sci, Ctr Food Safety & Qual Enhancement, Griffin, GA 30223 USA
来源：
JOURNAL OF FOOD PROTECTION | 1999年 / 62卷 / 07期
关键词：
D O I：
10.4315/0362-028X-62.7.747
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
The antibacterial activity of lactoferricin B on enterohemorrhagic Escherichia coli O157:H7 in 1% peptone medium and ground beef was studied at 4 and 10 degrees C. In 1% peptone medium, 50 and 100 mu g of lactoferricin B per ml reduced E. coli O157:H7 populations by approximately 0.7 and 2.0 log CFU/ml, respectively. Studies comparing the antibacterial effect of lactoferricin B on E. coli O157:H7 in 1% peptone at pH 5.5 and 7.2 did not reveal any significant difference (P > 0.5) at the two pH values. Lactoferricin B (100 mu g/g) reduced E. coli O157:H7 population in ground beef by about 0.8 log CFU/g (P < 0.05). No significant difference (P > 0.5) was observed in the total plate count between treatment and control ground beef samples stored at 4 and 10 degrees C. The antibacterial effect of lactoferricin B on E. coli O157:H7 observed in this study is not of sufficient magnitude to merit its use in ground beef for controlling the pathogen.
引用
收藏
页码：747 / 750
页数：4
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