PDF(Pubmed)
Abstract：
UNASSIGNED: Bacillus cereus and Yersinia enterocolitica are implicated in foodborne diseases that have major effects on human health; therefore, it is considered universal public health disorders. Essential oils and essential oils nano emulsions have a sufficient antibacterial performance against a variety of bacteria, especially multi-drug resistant bacteria. Probiotics showed several health benefits via moderating the GIT microbiota and their metabolites.
UNASSIGNED: The study was designed to evaluate the biocontrol ability of cinnamon essential oil (CEO) nano emulsion and probiotics as natural antibacterial additives and reveal their bactericidal mechanism.
UNASSIGNED: 250 random samples (50 raw milk, 50 rice pudding, 50 kariesh cheese, 50 yogurt, and 50 ice cream) were purchased separately from different areas in Mansoura city, Egypt, and exposed to bacteriological analysis.
UNASSIGNED: Bacillus cereus was found with the highest mean value of 66 × 107 ± 1.3 × 108 CFU/g in raw milk and the lowest mean value of 28 × 107 ± 2.6 × 107 CFU/g in kariesh cheese while Y. enterocolitica was found in 64% of the total inspected samples with the highest incidence (84%) in yogurt. The toxinogenic potential of the tested pathogens has been evaluated by multiplex PCR pointing nhe A and ces genes for B. cereus isolates while targeting in Y. enterocolitica 16s rRNA, and YST gene. Different concentrations (0.17%, 0.25%, 0.5%, 0.8%, 1%, 1.5%, and 2%) of cinnamon oil nano emulsion were employed in this study. CEO nano emulsion had the highest reduction rate at a concentration of 1.5% in the case of B. cereus and 2% in the case of Y. enterocolitica. Among different types of probiotics, the best one which showed inhibitory potential against B. cereus and Y. enterocolitica was L. plantarum.
UNASSIGNED: Lactobacillus plantarum and CEO nano emulsion at a concentration of 2% have the highest reduction rate against Y. enterocolitica, while L. plantarum and CEO nano emulsion at a concentration of 1.5% has the best antibacterial effect against B. cereus. In conclusion, more attention is required for both safety and quality in dairy products through the application of natural additives such as essential oils and probiotics.
UNASSIGNED: The study was designed to evaluate the biocontrol ability of cinnamon essential oil (CEO) nano emulsion and probiotics as natural antibacterial additives and reveal their bactericidal mechanism.
UNASSIGNED: 250 random samples (50 raw milk, 50 rice pudding, 50 kariesh cheese, 50 yogurt, and 50 ice cream) were purchased separately from different areas in Mansoura city, Egypt, and exposed to bacteriological analysis.
UNASSIGNED: Bacillus cereus was found with the highest mean value of 66 × 107 ± 1.3 × 108 CFU/g in raw milk and the lowest mean value of 28 × 107 ± 2.6 × 107 CFU/g in kariesh cheese while Y. enterocolitica was found in 64% of the total inspected samples with the highest incidence (84%) in yogurt. The toxinogenic potential of the tested pathogens has been evaluated by multiplex PCR pointing nhe A and ces genes for B. cereus isolates while targeting in Y. enterocolitica 16s rRNA, and YST gene. Different concentrations (0.17%, 0.25%, 0.5%, 0.8%, 1%, 1.5%, and 2%) of cinnamon oil nano emulsion were employed in this study. CEO nano emulsion had the highest reduction rate at a concentration of 1.5% in the case of B. cereus and 2% in the case of Y. enterocolitica. Among different types of probiotics, the best one which showed inhibitory potential against B. cereus and Y. enterocolitica was L. plantarum.
UNASSIGNED: Lactobacillus plantarum and CEO nano emulsion at a concentration of 2% have the highest reduction rate against Y. enterocolitica, while L. plantarum and CEO nano emulsion at a concentration of 1.5% has the best antibacterial effect against B. cereus. In conclusion, more attention is required for both safety and quality in dairy products through the application of natural additives such as essential oils and probiotics.
摘要：
■蜡状芽孢杆菌和小肠结肠炎耶尔森氏菌与对人类健康有重大影响的食源性疾病有关；因此，它被认为是普遍的公共卫生障碍。精油和精油纳米乳液对多种细菌具有足够的抗菌性能，尤其是多重耐药细菌。益生菌通过调节GIT微生物群及其代谢物显示出多种健康益处。
■该研究旨在评估肉桂精油（CEO）纳米乳液和益生菌作为天然抗菌添加剂的生物防治能力，并揭示其杀菌机理。
■250个随机样本（50个原料奶，50米布丁,50块卡里什奶酪，50酸奶,和50个冰淇淋)分别从曼苏拉市的不同地区购买，埃及,并暴露于细菌学分析。
■发现蜡状芽孢杆菌在原料奶中的最高平均值为66×107±1.3×108CFU/g，最低平均值为28×107±2.6×107CFU/g在卡里什干酪中，而Y。在64％的被检查样品中，酸奶中的发生率最高（84％）。通过多重PCR指向蜡状芽孢杆菌分离株的nheA和ces基因，同时靶向小肠结肠炎16srRNA，YST基因不同浓度(0.17%，0.25%,0.5%,0.8%,1%,1.5%,和2%)的肉桂油纳米乳液用于本研究。CEO纳米乳液在蜡状芽孢杆菌的情况下在浓度为1.5%时具有最高的还原率,而在小肠结肠炎的情况下在浓度为2%时具有最高的还原率。在不同类型的益生菌中，对蜡状芽孢杆菌和小肠结肠炎表现出抑制潜力的最好的是植物乳杆菌。
■浓度为2％的植物乳杆菌和CEO纳米乳液对小肠结肠炎的还原率最高，而浓度为1.5%的植物乳杆菌和CEO纳米乳液对蜡样芽孢杆菌的抗菌效果最好。总之,通过应用天然添加剂，如精油和益生菌，乳制品的安全性和质量都需要更多的关注。
■该研究旨在评估肉桂精油（CEO）纳米乳液和益生菌作为天然抗菌添加剂的生物防治能力，并揭示其杀菌机理。
■250个随机样本（50个原料奶，50米布丁,50块卡里什奶酪，50酸奶,和50个冰淇淋)分别从曼苏拉市的不同地区购买，埃及,并暴露于细菌学分析。
■发现蜡状芽孢杆菌在原料奶中的最高平均值为66×107±1.3×108CFU/g，最低平均值为28×107±2.6×107CFU/g在卡里什干酪中，而Y。在64％的被检查样品中，酸奶中的发生率最高（84％）。通过多重PCR指向蜡状芽孢杆菌分离株的nheA和ces基因，同时靶向小肠结肠炎16srRNA，YST基因不同浓度(0.17%，0.25%,0.5%,0.8%,1%,1.5%,和2%)的肉桂油纳米乳液用于本研究。CEO纳米乳液在蜡状芽孢杆菌的情况下在浓度为1.5%时具有最高的还原率,而在小肠结肠炎的情况下在浓度为2%时具有最高的还原率。在不同类型的益生菌中，对蜡状芽孢杆菌和小肠结肠炎表现出抑制潜力的最好的是植物乳杆菌。
■浓度为2％的植物乳杆菌和CEO纳米乳液对小肠结肠炎的还原率最高，而浓度为1.5%的植物乳杆菌和CEO纳米乳液对蜡样芽孢杆菌的抗菌效果最好。总之,通过应用天然添加剂，如精油和益生菌，乳制品的安全性和质量都需要更多的关注。
