拮抗酵母对西兰花黑斑病及生理品质的影响

黑斑病是西兰花最常见的采后病害,利用不同浓度拮抗酵母菌悬液可抑制黑斑病,但抑菌效果及对西兰花品质影响尚不清楚。离体试验结果表明,在 105~108浓度范围内,随酵母菌悬液浓度增加,黑斑病菌受抑制效果越明显。108 CFU/m L 拮抗酵母菌悬液对病原菌菌落生长抑制率最高,为 87.9%,对病原菌孢子 24 h 后的萌发和芽管生长抑制率分别为 90.97%,84.05%。活体试验结果表明,西兰花接种 105 CFU/m L 拮抗酵母菌悬液后,无论是单独存在还是和病原菌同时存在,都能在西兰花伤口处快速繁殖。108 CFU/m L 拮抗酵母菌悬液处理 7 d 后西兰花的病斑直径和发病率分别为 4.70 mm 和 21.27%,效果明显好于较低浓度酵母菌处理的西兰花。不同浓度拮抗酵母菌悬液可有效保持西兰花贮藏期间叶绿素、Vc 和可溶性糖含量,减缓 PPO 酶活性升高的趋势,并维持 POD酶活性,而 108 CFU/m L 拮抗酵母菌悬液处理的各项指标优于其他处理组,其保鲜效果最好。因此,拮抗酵母菌可抑制黑斑病菌生长和繁殖,以 108 CFU/m L 拮抗酵母菌悬液效果为最好,对西兰花 ppo 酶活性有抑制作用外,对花球其它生理活性无明显影响。     

拮抗酵母对西兰花黑斑病及生理品质的影响

黑斑病是西兰花最常见的采后病害,利用不同浓度拮抗酵母菌悬液可抑制黑斑病,但抑菌效果及对西兰花品质影响尚不清楚。离体试验结果表明,在 105~108浓度范围内,随酵母菌悬液浓度增加,黑斑病菌受抑制效果越明显。108 CFU/m L 拮抗酵母菌悬液对病原菌菌落生长抑制率最高,为 87.9%,对病原菌孢子 24 h 后的萌发和芽管生长抑制率分别为 90.97%,84.05%。活体试验结果表明,西兰花接种 105 CFU/m L 拮抗酵母菌悬液后,无论是单独存在还是和病原菌同时存在,都能在西兰花伤口处快速繁殖。108 CFU/m L 拮抗酵母菌悬液处理 7 d 后西兰花的病斑直径和发病率分别为 4.70 mm 和 21.27%,效果明显好于较低浓度酵母菌处理的西兰花。不同浓度拮抗酵母菌悬液可有效保持西兰花贮藏期间叶绿素、Vc 和可溶性糖含量,减缓 PPO 酶活性升高的趋势,并维持 POD酶活性,而 108 CFU/m L 拮抗酵母菌悬液处理的各项指标优于其他处理组,其保鲜效果最好。因此,拮抗酵母菌可抑制黑斑病菌生长和繁殖,以 108 CFU/m L 拮抗酵母菌悬液效果为最好,对西兰花 ppo 酶活性有抑制作用外,对花球其它生理活性无明显影响。     

拮抗酵母对西兰花黑斑病及生理品质的影响

黑斑病是西兰花最常见的采后病害,利用不同浓度拮抗酵母菌悬液可抑制黑斑病,但抑菌效果及对西兰花品质影响尚不清楚。离体试验结果表明,在 105~108浓度范围内,随酵母菌悬液浓度增加,黑斑病菌受抑制效果越明显。108 CFU/m L 拮抗酵母菌悬液对病原菌菌落生长抑制率最高,为 87.9%,对病原菌孢子 24 h 后的萌发和芽管生长抑制率分别为 90.97%,84.05%。活体试验结果表明,西兰花接种 105 CFU/m L 拮抗酵母菌悬液后,无论是单独存在还是和病原菌同时存在,都能在西兰花伤口处快速繁殖。108 CFU/m L 拮抗酵母菌悬液处理 7 d 后西兰花的病斑直径和发病率分别为 4.70 mm 和 21.27%,效果明显好于较低浓度酵母菌处理的西兰花。不同浓度拮抗酵母菌悬液可有效保持西兰花贮藏期间叶绿素、Vc 和可溶性糖含量,减缓 PPO 酶活性升高的趋势,并维持 POD酶活性,而 108 CFU/m L 拮抗酵母菌悬液处理的各项指标优于其他处理组,其保鲜效果最好。因此,拮抗酵母菌可抑制黑斑病菌生长和繁殖,以 108 CFU/m L 拮抗酵母菌悬液效果为最好,对西兰花 ppo 酶活性有抑制作用外,对花球其它生理活性无明显影响。     

采后番木瓜果实炭疽病病原菌分离鉴定及其拮抗菌的筛选

从采后发病番木瓜果实上分离炭疽病的病原菌,同时采用平板对峙法和滤纸片法从番木瓜果园土壤中筛选得到炭疽菌的拮抗菌W-2。通过形态学和分子生物学分别鉴定了病原菌和拮抗菌相关种属,并测试了拮抗菌W-2的拮抗活性。结果表明:番木瓜炭疽病病原菌鉴定为番木瓜炭疽菌Glomerella magna,拮抗菌W-2为萎缩芽孢杆菌(Bacillus atrophaeus)。拮抗菌W-2能够引起Glomerella magna菌丝体膨大和孢子畸形,且W-2浓度为1×108 CFU/mL时,对菌丝生长抑制作用最强,浓度为1×108和1×109 CFU/mL时,对孢子萌发的抑制作用最为显著(P<0.05)。活体生防实验表明,浓度为1×108 CFU/mL的W-2菌悬液处理能够有效控制番木瓜果实炭疽病病斑的扩展,并显著降低果实的发病率(P<0.05)。     

水杨酸结合拮抗酵母菌处理对冷藏草莓果实的抗性影响

研究水杨酸与葡萄有孢汉逊酵母结合使用对草莓果实冷藏期间的抗性影响。将草莓果实分组,分别进行喷洒100μg/mL水杨酸(SA)与1×108CFU/mL拮抗酵母菌悬液、单独1×108CFU/mL拮抗酵母菌悬液、无菌水为对照,置于(2±1)℃、相对湿度90%～95%冷藏条件下贮藏,定期测定相关酶指标。结果显示：单独拮抗酵母菌处理与结合SA处理均能降低引起果实膜脂过氧化产物丙二醛(MDA)含量的积累,提高过氧化物酶(POD)、过氧化氢酶(CAT)、超氧化物歧化酶(SOD)、抗坏血酸氧化物酶(APX)、苯丙氨酸解氨酶(PAL)和β-1,3-葡聚糖酶等活性氧防御酶系的活性,延缓果实衰老。葡萄有孢汉逊酵母具有作为拮抗菌发展的潜力,且与SA结合处理的效果显著优于单独拮抗菌处理。     

草莓灰霉病拮抗酵母菌的筛选鉴定及对采后草莓品质的影响

从南京市马群草莓生产基地的草莓果实、叶片上分离筛选到一株对灰霉病具有明显抑制效果的拮抗酵母菌N1,结合生理生化特性及26S rDNA D1/D2区序列分析鉴定其为季也蒙毕赤酵母(Pichia guilliermondii)。通过用不同浓度N1菌悬液处理打孔后的草莓,发现菌悬液浓度越高,抑制效果越好,最佳浓度为5×108CFU/mL,其病斑直径比对照组小了32.3%。拮抗菌N1处理后果实于(2±1)℃、相对湿度(RH)90%～95%下冷藏,结果表明,拮抗酵母N1菌对果实酸含量无显著影响,但能保持草莓果实的光泽和硬度,维持VC含量和可溶性固形物含量,并显著减小了失重率,提高了草莓的冷藏品质,从而显著延长草莓的贮藏寿命。由此推测,该拮抗酵母菌具有很好的商业应用前景。     

拮抗酵母对北疆冬枣采后病害生防效果的研究

研究一株假丝酵母属拮抗菌对于北疆冬枣采后病害的生防效果。试验表明,采用1×109 CFU/mL假丝酵母菌悬液处理的冬枣在室温下贮藏效果优于无菌蒸馏水处理的对照组。假丝酵母菌悬液对果实的可滴定酸、光泽、硬度、抗坏血酸和可溶性固形物含量有保持作用,能显著降低冬枣腐烂率。同时,对冬枣的超氧化物歧化酶、过氧化物酶活性和丙二醛含量有不同程度的影响。研究结果说明,该假丝酵母能够较好的控制北疆冬枣采后的病害。     

枯草芽孢杆菌QDH-1-1对采后苹果青霉病的抑制效果

目的研究一种从番茄叶面分离获得的拮抗菌--枯草芽孢杆菌(Bacillus subtilis)QDH-1-1对苹果采后青霉病的防治效果.方法通过拮抗菌的不同处理、使用浓度及与钙配合等方法研究了枯草芽孢杆菌对青霉病的抑制作用.结果表明拮抗菌使用浓度明显地影响苹果中病斑发生和病斑扩展,且使用浓度越大,其抑病效果越好.当拮抗菌的使用浓度达到109CFU/mL时,可完全抑制接种在苹果上的青霉菌(Penicillium expansum,104CFU/mL)的侵染.用108～109CFU/mL的拮抗菌与2%CaCl2配合对苹果采后青霉病的抑制效果明显地好于单独使用相同剂量的拮抗菌或2%CaCl2.拮抗菌的不同处理对病原菌孢子萌发的抑制效果与体内试验结果一致.结论枯草芽孢杆菌QDH-1-1主要通过营养和空间竞争作用抑制病原菌生长.     

氯化钙结合季也蒙毕赤酵母（Meyerozyma guilliermondii）对抑制芒果采后炭疽病效果的影响

研究氯化钙（CaCl2）结合季也蒙毕赤酵母（Meyerozyma guilliermondii）处理对由炭疽病菌（Colletotrichum gloeosporioides）引起的芒果采后炭疽病的抑制效果,同时分析CaCl2对病原菌和酵母拮抗菌生长以及果实抗病性的影响。结果显示：40 g/L CaCl2可有效提升拮抗菌M. guilliermondii对芒果采后炭疽病的生防效果,其中40 g/L CaCl2与1×108 CFU/mL M. guilliermondii悬浮液的复合处理比单一处理更能有效地抑制芒果果实采后炭疽病的发生。此外,40 g/L CaCl2对C. gloeosporioides菌丝的生长具有抑制作用,并能够促进拮抗菌M. guilliermondii在芒果果实伤口处的增殖。与此同时,该复合处理显著诱导了芒果果实抗病相关酶活性的升高。结果表明,40 g/L CaCl2可以直接通过抑制病原菌的生长和促进拮抗酵母的增殖、以及间接诱导果实抗病性来提升拮抗菌M. guilliermondii对芒果果实采后炭疽病防治效果。     

茉莉酸甲酯提高膜醭毕赤酵母对杨梅果实采后绿霉病生防效力的研究

研究了茉莉酸甲酯(Methyl jasmonate,MeJA)复合膜醭毕赤酵母(Pichia membranaefaciens)处理对"乌种"杨梅果实由桔青霉(Penicillium citrinum)引起的绿霉病的抑制效果,同时分析了MeJA对酵母菌和病原菌生长以及果实抗病性的影响。结果显示:MeJA可有效提升P.membranefacien生防效力,10μmol/L MeJA与1×109CFU/mL P.membranefacien菌悬液的复合处理比单一处理能更有效抑制杨梅果实绿霉病的发生;该复合处理也更为显著的诱导了杨梅果实抗病相关酶活性的上升;此外,MeJA还可直接提高P.membranaefaciens在NYDB培养基和杨梅果实伤口处的数量,但MeJA对病原菌P.citrinum生长无抑制效果。这些结果表明,MeJA主要是通过直接促进拮抗酵母生长以及间接诱导果实抗病性来提升P.membranaefaciens生防效力,从而起到有效抑制杨梅果实采后腐烂的作用。     

生防菌KD-16J的鉴定及其对番茄灰霉病的抑制作用

通过离体和活体筛选,确定一株生防菌KD-16J对果实灰霉病的抑制效果.经形态学鉴定、生理生化试验和内源转录间隔区序列分析鉴定,确定其为膜醭毕赤酵母菌(Pichia membranifaciens)属.在平板抑菌试验中发现,在105 CFU/mL～108 CFU/mL之间,酵母菌的应用浓度越高,对灰葡萄孢菌的抑制效果越好...     

内蒙古和新疆牧区酸马奶中酵母菌的多样性及其优势菌发酵特性

探究内蒙古和新疆牧区传统酸马奶中酵母菌的多样性及其优势菌的发酵特性,依据GB 4789.15-2010《食品微生物学检验 霉菌和酵母计数》进行菌株分离,再应用26S rDNA D1/D2区序列和内转录间隔区（internaltranscribed space,ITS）序列分析技术鉴定分离株,并依据产酒精能力、产酸能力、风味及质构特性等指标筛选优良菌株。结果表明：1）内蒙古酸马奶样品中酵母菌活菌数为105 CFU/mL,新疆样品在105～107 CFU/mL之间。两地样品中共鉴定出包括Kluyveromyces marxianus、Pichia fermentans、Pichia cactophila、Candida zeylanoides在内的酵母菌13 种。两地间样品酵母菌组成不尽相同,具有地区差异性,内蒙古优势菌为Kluyveromyces marxianus、Pichiacactophila和Pichia fermentans,新疆优势菌为Candida zeylanoides和Kluyveromyces marxianus。2）优选出的4 株酵母菌有2 株为Pichia cactophila,另外2 株为Kluyveromyces marxianus和Candida zeylanoides,发酵特性良好,可用于新型发酵乳制品开发。     

Reduction of Ochratoxin A Levels in White Wine by Yeast Treatments

This paper describes the abilities of 21 yeast strains isolated from six different wine‐grapes of Turkey to bind ochratoxin A (OTA). Viable (10⁸ CFU/mL) and heat‐treated yeast cells were incubated both in phosphate‐buffered saline (PBS) and white wine containing 10 ng OTA per mL for 4 h at 25°C. After centrifugation, the concentration of OTA was measured in the supernatant fraction using a high‐performance liquid chromatography system coupled with fluorescence detector. The adsorption abilities of OTA by viable yeast strains within 4 h ranged from 1.96 to 26.11% in PBS. On the other hand, a slight decrease was observed in the percentage of OTA removal by yeast strains in white wine when compared to their activity in PBS. The addition of yeasts at 10⁸ CFU/mL resulted in a reduction to a maximum of 21.40% in white wine, with respect to the control. Among the yeasts, Candida famata D7 was found to be the most efficient binder to OTA both in spiked white wine and PBS. In addition, dead yeast cells can potentially be used for removing OTA (a maximum of 30.45%) from white wine.     

Control of postharvest pear diseases using Rhodotorula glutinis and its effects on postharvest quality parameters

Rhodotorula glutinis was evaluated for its activity in reducing postharvest gray mold decay and blue mold decay of pear caused by Botrytis cinerea and Penicillium expansum respectively, and in reducing natural decay development of pear fruits, as well as its effects on postharvest quality of fruits. There was a significant negative correlation between concentrations of the yeast cells and infectivity of the pathogens. At concentrations of R. glutinis at 5x108 CFU/ml, the gray mold decay was completely inhibited after 7 days incubation at 20 degrees C, while the control fruit had 100% disease incidence and 2.15 cm lesion diameter respectively, at challenged with B. cinerea spores suspension of 1x105 spores/ml; No completely control was got to blue mold, when pear fruits stored at 20 degrees C for 7 d (challenged with P. expansum spores suspension of 5x104 spores/ml), but the decay was distinctly prevented with 20% and 0.60 cm of disease incidence and lesion diameter respectively, while the control fruits were 100% and 2.74 cm, respectively. Rapid colonization of the yeast in wounds was observed during the first 1 d at 20 degrees C, and then the populations stabilized for the remaining storage period. On pear wounds kept at 4 degrees C, rapid colonization of the yeast in wounds was observed during the first 3 d, and then the increase in population density of R. glutinis turned slow, which continued over 6 d after application of the antagonist until it reached a high level. Then, the populations stabilized for the remaining storage period. In the test on PDA plates, R. glutinis significantly inhibit the growth of B. cinerea and P. expansum. Spore germination of pathogens in PDB was greatly controlled in the present of living yeast cell suspensions. R. glutinis significantly reduced the natural development of decay of pear following storage at 20 degrees C for 7 days or at 4 degrees C for 30 days followed by 20 degrees C for 5 days, and did not impair quality parameters, including mass loss, firmness, TSS, ascorbic acid or titratable acidity. Thus, the application of R. glutinis can be an alternative to chemicals for control of postharvest diseases on pear fruits.     

解淀粉芽孢杆菌NCPSJ7对采后脐橙绿霉病的防治作用及机制

为了阐明解淀粉芽孢杆菌NCPSJ7对采后脐橙绿霉病的防治作用以及潜在抑菌机理,以NCPSJ7发酵原液为实验材料,采用牛津杯以及果实打孔接种的方法,测定脐橙果实在贮藏过程中发病率、抗病性相关酶活力、抗氧化能力等指标。体外实验结果表明,高浓度的NCPSJ7显著抑制指状青霉（Penicillium digitatum）的生长（P＜0.05）。当NCPSJ7浓度达到1×108 CFU/mL时,其抑菌圈的直径为3.50 cm,是1×105 CFU/mL处理组（1.75 cm）的2 倍。体内实验结果表明,NCPSJ7在接种24 h时可定植到脐橙表皮伤口处,通过抢占空间和营养来抑制指状青霉的生长。在室温（25 ℃）条件下贮藏,与对照组和指状青霉单一处理组相比,NCPSJ7和指状青霉复合处理明显降低了脐橙的发病率和病斑直径,提高了果实中多酚氧化酶、过氧化物酶、几丁质酶和β-1,3-葡聚糖酶活力,促进果实的总酚含量、总黄酮含量、1,1-二苯基-2-三硝基苯肼自由基清能力和还原力的增加。综上所述,解淀粉芽孢杆菌NCPSJ7可作为一种有效防治采后脐橙绿霉病的微生物拮抗剂。     

食品中霉菌和酵母菌计数的检测能力验证结果分析

目的分析食品中霉菌和酵母菌计数的检测能力验证的结果。方法依据GB 4789.15—2016《食品安全国家标准食品微生物学检验霉菌和酵母计数》和食品中霉菌和酵母菌计数的检测能力验证(第一轮)[ACAS-PT899 (2020)]的指导书,对2份测试样品进行稀释、培养、计数。结果样品20-C229的检测结果:霉菌780CFU/mL,酵母菌70CFU/mL,霉菌和酵母菌850CFU/mL;样品20-K432的检测结果:霉菌1200 CFU/mL,酵母菌580 CFU/mL,霉菌和酵母菌1800 CFU/mL。经评价, 2个考核样品|Z|均小于2.0,结果评价均为满意。结论本实验室具备食品中霉菌和酵母菌计数的检测能力。     

Dynamics and diversity of non-Saccharomyces yeasts during the early stages in winemaking

This detailed study observed the yeasts present in the ecological niche of "wine must". The dynamics and identity of non-Saccharomyces yeasts during the cold maceration and alcoholic fermentation of grape must were investigated under real production conditions in the Bordeaux region. Furthermore, we studied the impact of two oenological parameters on the development and diversity of non-Saccharomyces yeasts during cold maceration: temperature management and the timing of dried yeast addition. The non-Saccharomyces community underwent constant changes throughout cold maceration and alcoholic fermentation. The highly diverse non-Saccharomyces microflora was present at 10(4)-10(5) CFU/mL during cold maceration. The population increased to a maximum of 10(6)-10(7) CFU/mL at the beginning of alcoholic fermentation, then declined again at the end. The population at this point, evaluated at around 10(3)-10(4) CFU/mL, was shown to be dependent on the timing of yeast inoculation. The choice of temperature was the key factor for controlling the total yeast population growth, as well as the species present at the end of cold maceration. Hanseniaspora uvarum was a major species present in 2005 and 2006, while Candida zemplinina was very abundant in 2006. A total of 19 species were isolated.     

基于荧光微球的免疫层析法结合免疫磁珠分离技术快速定量检测鼠伤寒沙门氏菌

为了建立一种能快速、灵敏、特异检测鼠伤寒沙门氏菌(Salmonella typhimurium,ST)的方法,本研究以荧光微球(FM)为标记物建立了荧光微球免疫层析检测法(FM-ICA),将羧基化的磁性微球与抗体偶联制备了抗-ST免疫磁珠(IMB),并将FM-ICA与IMB联合用于富集和检测三种食品样本中的ST。在优化条件下,FM-ICA检测的线性范围为3.16×10~6~2×10~9 CFU/m L,回收率为80%~120%,变异系数均小于5%。当菌液浓度大于1×10~8 CFU/m L时,结果显示与同属沙门氏菌的交叉反应;而当菌液浓度小于或等于1×108CFU/m L时,常见的12株非目标菌检测结果为阴性,特异性较好。FM-ICA+IMB联合检测三种模拟食品时的回收率为38%~55%,其中,西红柿对回收率影响较小,鸡蛋和猪肉影响较大。然而,联合检测的灵敏度可达到1×10~5 CFU/m L,比单一FM-ICA方法提高了30倍,同时,整个检测过程可在2 h内完成。本检测方法的建立对于快速筛查鼠伤寒沙门氏菌具有重要意义。     

贝莱斯芽孢杆菌防治甜樱桃采后软腐病的效果和机理

为探索贝莱斯芽孢杆菌（Bacillus velezensis）抑制甜樱桃软腐病的作用机理,实验分析贝莱斯芽孢杆菌KT对匍枝根霉（Rhizopus stolonifer）LC-7的体外和甜樱桃果实体内抑制效果,以及贝莱斯芽孢杆菌KT菌株对甜樱桃果实相关防御酶活力的影响,并通过转录组学解析在与匍枝根霉互作期间,贝莱斯芽孢杆菌KT菌株中与次级代谢物合成和生物防治相关基因的表达情况。结果表明,1×109 CFU/mL贝莱斯芽孢杆菌KT菌悬液对匍枝根霉LC-7菌丝抑制率达87.12%,此时孢子萌发率和胚芽管长度分别为21.54%和11.45 μm。在甜樱桃果实上,1×109 CFU/mL贝莱斯芽孢杆菌KT菌悬液处理48 h后,果实软腐病发病率约为20%,比对照组降低了约80%,并且贝莱斯芽孢杆菌KT菌悬液能抑制甜樱桃果实多酚氧化酶和脂氧合酶活力,诱导过氧化物酶、苯丙氨酸解氨酶、几丁质酶和β-1,3-葡聚糖酶活力增加,提高果实抗氧化和抗病能力。扫描电子显微镜观察发现,经与贝莱斯芽孢杆菌KT菌株共培养后,匍枝根霉LC-7菌丝和孢子形态扭曲,贝莱斯芽孢杆菌KT对匍枝根霉LC-7具有明显的致畸作用。转录组学分析结果表明,贝莱斯芽孢杆菌KT菌株中抗生素合成基因簇bacillaene中的pksIJ和糖醛酸磷壁酸合成基因簇中的tuaAGE基因表达上调,此外发现,表达差异显著的基因主要富集在生物学过程中的核糖核蛋白复合体组装和亚基组成及核糖体组装等一系列与核糖体活动相关的过程。贝莱斯芽孢杆菌可能通过营养和空间竞争以及分泌抑菌活性物质直接抑制匍枝根霉LC-7,还可诱导甜樱桃果实的抗病性。贝莱斯芽孢杆菌对由匍枝根霉引起的甜樱桃软腐病有良好的控制作用,具有开发成生防菌剂的潜力。     

Antilisterial Activity of Hops Beta Acids in Broth with or Without Other Antimicrobials

ABSTRACT: Hops beta acids (HBA) are parts of hops flowers used to preserve wort and provide flavor in beer, and are reported as having antimicrobial properties. This study evaluated the antilisterial activity of HBA alone or in combination with other known antimicrobials in a culture broth medium. Listeria monocytogenes (10‐strain mixture) was inoculated (2.6 to 2.8 log CFU/mL) into tryptic soy broth supplemented with 0.6% yeast extract (TSBYE) without (control) or with HBA (0.5 to 5.0 μg/mL), potassium lactate (1.0%), sodium diacetate (0.25%), or acetic acid (0.1%), alone or in combination with HBA (0.5 to 3.0 μg/mL). Survival/growth of the pathogen during storage at 4 °C (35 d), 10 °C (20 d), or 25 °C (2 d) was periodically monitored by spiral plating onto tryptic soy agar plus 0.6% yeast extract. As expected, TSBYE without antimicrobials (control) supported rapid pathogen growth with growth rates of 0.40, 2.88, and 9.58 log CFU/mL/d at 4, 10, and 25 °C, respectively; corresponding Y_end values exceeded 9.0 log CFU/mL at 35, 20, and 2 d storage. HBA used alone (1.0 to 5.0 μg/mL) inhibited growth of L. monocytogenes at all 3 temperatures, with inhibition being more pronounced at higher concentrations and at the lower storage temperature (4 °C). The antilisterial activity of HBA (0.5 to 3.0 μg/mL) was enhanced when combined with sodium diacetate, acetic acid, or potassium lactate, achieving complete inhibition at 4 °C when 3.0 μg/mL HBA were used in combination with each of the above antimicrobials. Overall, HBA exhibited promising antilisterial activity in a broth medium and further studies are needed to investigate its potential antilisterial effects in food products.