BOKU - Universität für Bodenkultur Wien - Forschungsinformationssystem
Gewählte Publikation:
de Azevedo, POS; Mendonca, CMN; Seibert, L; Dominguez, JM; Converti, A; Gierus, M; Oliveira, RPS.
(2020):
Bacteriocin-like inhibitory substance ofPediococcus pentosaceusas a biopreservative forListeriasp. control in ready-to-eat pork ham
BRAZ J MICROBIOL. 2020; 51(3): 949-956.
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- Abstract:
- The growing demand of consumers for synthetic chemical-free foods has increased the search for natural preservatives such as bacteriocins and bacteriocin-like inhibitory substances (BLIS) to give them adequate microbiological safety, sensory characteristics, and shelf life. In this study, the antimicrobial activity of BLIS produced byPediococcus pentosaceusATCC 43200 was compared with that of nisin.Lactobacillus sakeiATCC 15521,Listeria seeligeriNCTC 11289,EnterococcusEn2052 and En2865, andListeria monocytogenesCECT 934 and NADC 2045 exhibited larger inhibition halos in BLIS-treated than in Nisaplin-treated samples, unlikeListeria innocuaNCTC 11288. In artificially contaminated ready-to-eat pork ham, BLIS was effective in inhibiting the growth ofL.seeligeriNCTC 11289 for 6 days (counts from 1.74 to 0.00 log CFU/g) and ensured lower weight loss (2.7%) and lipid peroxidation (0.63 mg MDA/kg) of samples compared with the control (3.0%; 1.25 mg MDA/kg). At the same time, coloration of ham samples in terms of luminosity, redness, and yellowness as well as discoloration throughout cold storage was not influenced by BLIS or Nisaplin taken as a control. These results suggest the potential use ofP. pentosaceusBLIS as a biopreservative in meat and other food processing industries.
- Autor*innen der BOKU Wien:
- Gierus Martin
- Find related publications in this database (Keywords)
- Antimicrobial
- BLIS
- TBARS
- Meat color
- Food spoilage
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