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Antibacterial Pattern of Rosa roxburghii Tratt Pomace Crude Extract Against Staphylococcus aureus and Its Application in Preservation of Cooked Beef

文献类型： 外文期刊

作者： Chen, Xi 1 ; Zheng, Xiuyan 1 ; Fan, Chengwei 2 ; Song, Qianhua 2 ; Tian, Zhuxi 1 ; Huang, Daomei 1 ; Li, Yongfu 1 ; Meng, Fanbo 1 ; Chang, Yunhe 3 ; Wei, Xiaoping 1 ; Fei, Peng 2 ;

作者机构： 1.Guizhou Acad Agr Sci, Inst Integrated Agr Dev Res, Guiyang, Peoples R China

2.Nanyang Inst Technol, Sch Zhang Zhongjing Hlth Care & Food, Nanyang, Peoples R China

3.Guiyang Univ, Food & Pharmaceut Engn Inst, Guiyang, Peoples R China

4.Nanyang Inst Technol, Sch Zhang Zhongjing Hlth Care & Food, Nanyang 473004, Peoples R China

5.Guizhou Acad Agr Sci, Inst Integrated Agr Dev Res, Guiyang 550006, Guizhou, Peoples R China

关键词： antibacterial pattern; Rosa roxburghii Tratt pomace crude extract; Staphylococcus aureus; natural preservatives; cooked beef

期刊名称：FOODBORNE PATHOGENS AND DISEASE （ 影响因子：2.8； 五年影响因子：3.2 ）

ISSN： 1535-3141

年卷期： 2023 年 20 卷 3 期

页码：

收录情况： SCI

摘要： Staphylococcus aureus is a common foodborne pathogen and spoilage bacterium in meat products. To develop a natural preservative for meat products, this study revealed the antibacterial activity and mechanism of Rosa roxburghii Tratt pomace crude extract (RRPCE) against S. aureus, and applied RRPCE to the preservation of cooked beef. The diameter of inhibition zone, minimum inhibitory concentration (MIC), and minimum bactericide concentration of RRPCE against S. aureus were 15.85 +/- 0.35 to 16.21 +/- 0.29 mm, 1.5 mg/mL, and 3 mg/mL, respectively. The growth curve of S. aureus was completely stalled by treatment with RRPCE at 2 MIC. RRPCE results in the decrease of intracellular adenosine 5 '-triphosphate (ATP) content, depolarization of cell membrane, leakage of cell fluid including nucleic acid and protein, and destruction of cell membrane integrity and cell morphology. During storage, RRPCE significantly reduced S. aureus viable counts, pH, and total volatile basic nitrogen of cooked beef compared with untreated samples (p < 0.05). In addition, RRPCE could significantly increase the redness (a*) value, decrease lightness (L*) and yellowness (b*) values, and slow down the color change of cooked beef (p < 0.05). These findings suggest that RRPCE can effectively inhibit S. aureus, and has the potential as a natural preservative for the preservation of cooked beef.

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