摘要
Brown Irish edible seaweeds, Himanthalia elongata, Laminaria sachharina and Laminaria digitata, were evaluated for the microbiota in raw and heat processed form. Raw seaweeds showed complete absence of aerobic mesophiles, halophiles, yeasts and molds. However, heating at 85 °C for 15 min resulted in spore germination. Bacterial counts as high as 107 were observed for aerobic mesophiles and halophiles. Heating above 95 °C for 15 min resulted in complete inactivation of surface microflora. Bacteria belonging to Bacillaceae, Paenibacillaceae, Moraxellaceae and Enterobacteriaceae family were identified by 16S rRNA sequencing. In vitro antimicrobial activity of the methanolic extracts of the seaweed on food pathogenic and food spoilage bacteria were also evaluated. The seaweeds in their raw state had almost 100% inhibition against Listeria monocytogenes; 98% and 93% inhibition was achieved against Pseudomonas aeruginosa by H. elongata and L. saccharina extracts, respectively. Heating the seaweeds resulted in the reduction of antimicrobial activity as compared to raw. The effect was more pronounced against Gram negative bacteria.
摘要译文
布朗爱尔兰食用海藻，Himanthalia泡桐，海带sachharina和掌状昆布，评价为原料，热加工形式的微生物。原海藻显示完全不存在好氧嗜温菌，嗜盐菌，酵母菌和霉菌。然而，加热在85℃进行15分钟，导致孢子萌发。细菌数高达10 SUP 7 / SUP，观察有氧嗜温菌和嗜盐菌。以上加热95℃15分钟，导致表面微生物完全失活。属于芽孢杆菌，Paenibacillaceae，Moraxellaceae和肠杆菌科细菌鉴定16S rRNA基因测序。在对食品致病菌和食品腐败菌海藻的甲醇提取物的体外抗菌活性进行了评价。在他们的原始状态的海藻几乎100％的抑制率对单增李斯特菌; 98％和93％的抑制率对绿脓杆菌取得由H.泡桐和L. saccharina提取物，分别。相比于原料加热导致抗微生物活性的降低的海藻。其效果是对革兰氏阴性细菌的更加明显。
Shilpi Gupta, Gaurav Rajauria and Nissreen Abu-Ghannam[*]. Study of the microbial diversity and antimicrobial properties of Irish edible brown seaweeds[J]. International Journal of Food Science & Technology, 2010,45(3): 482-489