Antimicrobial effects of wine on Escherichia coli O157:H7 and Salmonella typhimurium in a model stomach system

被引：51

作者：

Just, JR ^{[1
]}

Daeschel, MA ^{[1
]}

机构：

[1] Oregon State Univ, Dept Food Sci & Technol, Corvallis, OR 97331 USA

来源：

JOURNAL OF FOOD SCIENCE | 2003年 / 68卷 / 01期

关键词：

wine; Escherichia coli; Salmonella; antimicrobial; model stomach;

D O I：

10.1111/j.1365-2621.2003.tb14154.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

Survival of Escherichia coli O157:H7 and Salmonella spp. was evaluated in grape juice and wine. Bacteria were inactivated in wine within 60 min but survived up to 16 d in juice. A model stomach system containing food and synthetic gastric fluid (SGF) was designed to investigate the antibacterial effect of wine when consumed with a meal. In this system, wine had little effect on E. coli O157:H7 survival whereas Salmonella was undetectable after 120 min. A nonvolatile wine fraction (containing acids) was more effective in killing 1 Salmonella than a volatile wine fraction (containing alcohol), suggesting that antibacterial activity of wine is primarily acid dependent.

引用

页码：285 / 290

页数：6

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