保洁清洁全屋打扫清理安保顺家政

在过去的几年中，产妇护理13825404095对预洗，鲜切和最少加工（MP）产品的需求增加了。MP新鲜蔬菜很快变质，而消费者对诸如氯等化学消毒处理感到担忧。一种有前途的抗菌素是路透菌素，一种由食品级丙三酸乳杆菌从甘油生产的广谱抗菌化合物。在水溶液中，路透菌素是一个动态系统，由3-羟基丙醛（3-HPA），其水合物，其二聚体以及丙烯醛组成，丙烯醛最近被确定为该系统的主要抗菌成分。在这里，我们测试了含有相似的3-HPA水平但不同的丙烯醛浓度的路透菌素用于净化和保存鲜切生菜的用途。通过使用L对600 mM甘油进行生物转化来生产粗制的罗伊特林（CR）。路透社DSM 20016T。将CR制剂在50℃下进一步温育16小时，以产生升高浓度的丙烯醛的增强的路透素（ER）。在4°C下用CR（1.5-1.9 mM丙烯醛）和ER（7.2-21.9 mM丙烯醛）溶液或次氯酸钠（250 mg / L）和自来水洗涤鲜切的卷心莴苣（Lactuca sativa）用未洗的生菜。将洗涤过的生菜样品在改良的气氛（2％O2、5％CO2和93％N2）下包装，并在4°C下保存13天。与未清洗的样品相比，含有12.1、20.9或21.9 mM丙烯醛的ER的应用降低了肠杆菌科的初始活板计数（降低2.1-2.8 log CFU / g），降低了酵母和霉菌（降低1.3-2.0 log CFU / g）。 。相比之下，含有7.2 mM丙烯醛，次氯酸钠和自来水的路透菌素溶液仅显示出非常有限的瞬态，清洗后和储存期间对生菜的细胞负荷没有影响。目视评估用ER洗涤的叶片显示，对于最高的丙烯醛浓度，在储存3天后，丙烯醛浓度依赖性的褪色就已经很明显。所有ER处理在7天后变色变得很严重，而其他处理则保留了生菜的外观。我们的数据表明，丙烯醛作为食品生物保存的路透素系统的主要抗菌成分具有主要作用。丙烯醛浓度提高到12.1 mM或更高的路透菌素制剂可有效减少肠杆菌科细菌和细菌的平板计数，直到发霉直至7天，霉菌洗净的生菜仍可引起生菜明显变色。目视评估用ER洗涤的叶片显示，对于最高的丙烯醛浓度，在储存3天后，丙烯醛浓度依赖性的褪色就已经很明显。所有ER处理在7天后变色变得很严重，而其他处理则保留了生菜的外观。我们的数据表明，丙烯醛作为食品生物保存的路透素系统的主要抗菌成分具有主要作用。丙烯醛浓度提高到12.1 mM或更高的路透菌素制剂可有效减少肠杆菌科细菌和细菌的平板计数，直到发霉直至7天，霉菌洗净的生菜仍可引起生菜明显变色。目视评估用ER洗涤的叶片显示，对于最高的丙烯醛浓度，在储存3天后，丙烯醛浓度依赖性的褪色就已经很明显。所有ER处理在7天后变色变得很严重，而其他处理保留了生菜的外观。我们的数据表明，丙烯醛作为食品生物保存的路透素系统的主要抗菌成分具有主要作用。丙烯醛浓度提高到12.1 mM或更高的路透菌素制剂可有效减少肠杆菌科细菌和细菌的平板计数，直到发霉直至7天，霉菌洗净的生菜仍可引起生菜明显变色。所有ER处理在7天后变色变得很严重，而其他处理则保留了生菜的外观。我们的数据表明，丙烯醛作为食品生物保存的路透素系统的主要抗菌成分具有主要作用。丙烯醛浓度提高到12.1 mM或更高的路透菌素制剂可有效减少肠杆菌科细菌和细菌的平板计数，直到发霉直至7天，霉菌洗净的生菜仍可引起生菜明显变色。所有ER处理在7天后变色变得很严重，而其他处理则保留了生菜的外观。我们的数据表明，丙烯醛作为食品生物保存的路透素系统的主要抗菌成分具有主要作用。丙烯醛浓度提高到12.1 mM或更高的路透菌素制剂可有效减少肠杆菌科细菌和细菌的平板计数，直到发霉直至7天，霉菌洗净的生菜仍可引起生菜明显变色。

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Decontamination of Minimally-Processed Fresh Lettuce Using Reuterin Produced by Lactobacillus reuteri.

Over the last years the demand for pre-washed, fresh-cut, and minimally-processed (MP) produce has increased. MP fresh vegetable are rapidly spoiled, whereas there is consumers' concern about chemical disinfection treatments such as with chlorine. A promising antimicrobial is reuterin, a broad-spectrum-antimicrobial compound produced by food-grade Lactobacillus reuteri from glycerol. In aqueous solution, reuterin is a dynamic system consisting of 3-hydroxypropionaldehyde (3-HPA), its hydrate, its dimer as well as acrolein, which was recently identified as the main antimicrobial component of the system. Here, we tested the use of reuterin containing similar 3-HPA levels but different acrolein concentrations for decontaminating and preserving fresh-cut lettuce. Crude reuterin (CR) was produced by biotransformation of 600 mM glycerol using L. reuteri DSM 20016T. CR preparations were further incubated for 16 h at 50°C to produce enhanced reuterin (ER) with raised concentration of acrolein. Fresh-cut iceberg lettuce (Lactuca sativa) was washed using CR (1.5-1.9 mM acrolein) and ER (7.2-21.9 mM acrolein) solutions at 4°C, or sodium hypochloride (250 mg/L) and tap water, and compared with unwashed lettuce. Washed lettuce samples were packed under modified atmosphere (2% O2, 5% CO2, and 93% N2) and stored for 13 days at 4°C. Application of ER containing 12.1, 20.9, or 21.9 mM acrolein reduced the initial viable plate counts of Enterobacteriaceae (by 2.1-2.8 log CFU/g), and yeasts and molds (by 1.3-2.0 log CFU/g) when compared with unwashed samples. In contrast, reuterin solutions containing 7.2 mM acrolein, sodium hypochlorite and tap water only showed very limited and transient, or no effects on the cell loads of lettuce after washing and during storage. Visual assessment of leaves washed with ER showed acrolein concentration-dependent discoloration noticeable already after 3 days of storage for the highest acrolein concentrations. Discoloration became severe for all ER treatments after 7 days, while the other treatments preserved the aspect of washed lettuce. Our data show the predominant role of acrolein as the main antimicrobial component of the reuterin system for food biopreservation. Reuterin preparations with enhanced acrolein concentration of 12.1 mM and higher were effective to reduce plate counts of Enterobacteriaceae and yeasts and molds washed lettuce until day 7 but induced pronounced discoloration of lettuce.