您好，欢迎访问北京市农林科学院 机构知识库！
北京市农林科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Antibacterial Properties of TMA against Escherichia coli and Effect of Temperature and Storage Duration on TMA Content, Lysozyme Activity and Content in Eggs

文献类型： 外文期刊

作者： Shi, Xuefeng 1 ; Li, Xingzheng 2 ; Li, Xianyu 1 ; He, Zhaoxiang 1 ; Chen, Xia 3 ; Song, Jianlou 1 ; Zeng, Lingsen 1 ; Liang, Qianni 1 ; Li, Junying 1 ; Xu, Guiyun 1 ; Zheng, Jiangxia 1 ;

作者机构： 1.China Agr Univ, Coll Anim Sci & Technol, Beijing 100193, Peoples R China

2.Chinese Acad Agr Sci, Shenzhen Agr Genome Res Inst, Shenzhen 440307, Peoples R China

3.Beijing Acad Agr & Forestry Sci, Inst Anim Husb & Vet Med, Beijing 100094, Peoples R China

关键词： TMA; lysozyme; cuticle; bacteriostasis

期刊名称：FOODS （ 影响因子：5.561； 五年影响因子：5.94 ）

ISSN：

年卷期： 2022 年 11 卷 4 期

页码：

收录情况： SCI

摘要： Studies on trimethylamine (TMA) in egg yolk have focused on how it impacts the flavor of eggs, but there has been little focus on its other functions. We designed an in vitro antibacterial test of TMA according to TMA concentrations that covered the TMA contents typically found in egg yolk. The change in TMA content in yolk was analyzed at different storage temperatures and for different storage durations. The known antibacterial components of eggs, including the cuticle quality of the eggshell and the lysozyme activity and content in egg white, were also assessed. The total bacterial count (TBC) of different parts of eggs were detected. The results showed that the inhibitory effect of TMA on Escherichia coli (E. coli) growth increased with increasing TMA concentration, and the yolk TMA content significantly increased with storage duration (p < 0.05). The cuticle quality and lysozyme content and activity significantly decreased with storage time and increasing temperature, accompanied by a significant increase in the TBC on the eggshell surface and in the egg white (p < 0.05). This work reveals a new role for trace TMA in yolks because it reduces the risk of bacterial colonization, especially when the antibacterial function of eggs is gradually weakened during storage.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：北京市农林科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台