绿色魏斯氏菌发酵液对单核细胞增生李斯特菌的抑制及其在冷却猪肉保鲜中的应用

采用微量肉汤稀释法测定绿色魏斯氏菌（Weissella viridescens）发酵液对单核细胞增生李斯特菌（Listeria monocytogenes，Lm）的最小抑菌浓度，微孔板法结合显微镜观察检测绿色魏斯氏菌发酵液对Lm生物被膜形成的影响，最后通过测定冷藏过程中冷却猪肉的菌落总数、Lm总数、感官指标和理化指标评估绿色魏斯氏菌发酵液对冷却猪肉产品特性的影响。结果表明：绿色魏斯氏菌发酵液可抑制Lm的生长，亚抑菌浓度的发酵液能有效抑制Lm生物被膜的形成；绿色魏斯氏菌发酵液能够抑制冷藏期间冷却猪肉中细菌和Lm的生长，延缓冷却猪肉因腐败导致的感官品质下降，同时对贮藏过程中冷却猪肉pH值升高和挥发性盐基氮含量的增加也具有抑制作用，使冷却猪肉的货架期明显延长。

Inhibition of Weissella viridescens Fermentation Broth on Listeria monocytogenes and Its Application in Chilled Pork Preservation

The minimum inhibitory concentration (MIC) of the fermentation broth of Weissella viridescens against Listeria monocytogenes was determined using the broth microdilution method. And its effect on L. monocytogenes biofilm formation was investigated by microtiter plate assay and microscopic observation. By measuring the numbers of total colony and L. monocytogenes, sensory characteristics and physicochemical properties, the effect of the fermentation broth on the preservation of chilled pork was investigated. Our results showed that the fermentation broth of W. viridescens could inhibit the growth of L. monocytogenes, and biofilm formation of L. monocytogenes was inhibited by it at sub-inhibitory concentrations. The fermentation broth could inhibit the growth of total bacteria and L. monocytogenes in chilled pork, delay the decline in sensory quality caused by spoilage bacteria, and inhibit the increase in pH and total volatile basic nitrogen (TVB-N) value, thereby prolonging the shelf life of chilled pork.