title: Contribution of endogenous plant myrosinase to the antimicrobial activity of deodorized mustard against Escherichia coli O157:H7 in fermented dry sausage.
abstract: This work investigated the antimicrobial activity of residual endogenous plant myrosinase in Oriental and yellow mustard powders and a deoiled meal (which contained more glucosinolate than unextracted mustard powder of each type of mustard), against Escherichia coli O15:H7 during dry-fermented sausage ripening. When small amounts of "hot" mustard powder or meal containing endogenous plant myrosinase were added to fully-deodorized powders and a meal of the same type, pathogen reduction rates were enhanced. The higher glucosinolate level in the deoiled mustard meal enabled the use of 50% less mustard in dry sausage to achieve the mandatory ≥5logCFU/g reduction of E. coli O157:H7. The myrosinase-like activity present in E. coli O157:H7 contributed to glucosinolate hydrolysis in sausages with fully-deodorized, deoiled mustard meal, although the period necessary for a 5log pathogen reduction was 14d longer. Yellow mustard derivatives were more potently antimicrobial than Oriental mustard.
authors.affiliation: Department of Food Science, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada.
authors.forename: Roniele Peixoto
authors.initials: RP
authors.lastname: Cordeiro
authors.affiliation: Department of Food Science, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada.
authors.forename: Chen
authors.initials: C
authors.lastname: Wu
authors.affiliation: Department of Food Science, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada. Electronic address: rick_holley@umanitoba.ca.
authors.forename: Richard Alan
authors.initials: RA
authors.lastname: Holley
mesh_terms: D000818:Animals; D000890:Anti-Infective Agents / Q000378:metabolism; D015169:Colony Count, Microbial; D019453:Escherichia coli O157 / Q000201:enzymology / Q000254:growth & development*; D005285:Fermentation; D005511:Food Handling / Q000379:methods; D005961:Glucosinolates / Q000096:biosynthesis; D006026:Glycoside Hydrolases / Q000378:metabolism*; D008461:Meat Products / Q000382:microbiology*; D009149:Mustard Plant / Q000737:chemistry / Q000201:enzymology*; D010936:Plant Extracts / Q000737:chemistry; D010940:Plant Proteins / Q000378:metabolism*; D011208:Powders; D013552:Swine
chemical_list: D000890:Anti-Infective Agents; D005961:Glucosinolates; D010936:Plant Extracts; D010940:Plant Proteins; D011208:Powders; D006026:Glycoside Hydrolases; C022739:thioglucosidase
keywords: Deodorized mustard; Dry sausage; E. coli O157:H7; Glucosinolates; Residual myrosinase