Journal Article

Bacteriocin-like inhibitory substance of Pediococcus pentosaceus as a biopreservative for Listeria sp. control in ready-to-eat pork ham

Gierus, Martin, Mendonça, Carlos M. N., Seibert, Liane, Converti, Attilio, de Azevedo, Pamela O. S., Domínguez, José M., Oliveira, Ricardo P. S.

2020

Overview

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 by Pediococcus pentosaceus ATCC 43200 was compared with that of nisin. Lactobacillus sakei ATCC 15521, Listeria seeligeri NCTC 11289, Enterococcus En2052 and En2865, and Listeria monocytogenes CECT 934 and NADC 2045 exhibited larger inhibition halos in BLIS-treated than in Nisaplin-treated samples, unlike Listeria innocua NCTC 11288. In artificially contaminated ready-to-eat pork ham, BLIS was effective in inhibiting the growth of L . seeligeri NCTC 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 of P. pentosaceus BLIS as a biopreservative in meat and other food processing industries.

• Publisher: Springer International Publishing,Springer Nature B.V
• Subject: Animals / Anti-Bacterial Agents - pharmacology / Antiinfectives and antibacterials / Antimicrobial activity / Antimicrobial agents / Bacteria / Bacteriocins / Bacteriocins - pharmacology / Biomedical and Life Sciences / Biotechnology and Industrial Microbiology - Research Paper / Cold storage / Colony Count, Microbial / Coloration / Consumers / Discoloration / Fermentation / Food contamination & poisoning / Food industry / Food Microbiology / Food Preservatives - pharmacology / Food processing / Food processing industry / Food Storage / Halos / Ham / Life Sciences / Lipid peroxidation / Lipids / Listeria / Listeria - drug effects / Listeria - growth & development / Listeria innocua / Listeria monocytogenes / Luminosity / Meat / Medical Microbiology / Microbial Ecology / Microbial Genetics and Genomics / Microbiology / Microorganisms / Mycology / Nisin / Nisin - pharmacology / Pathogens / Pediococcus pentosaceus / Pediococcus pentosaceus - metabolism / Peroxidation / Plastics / Pork / Pork Meat - analysis / Pork Meat - microbiology / Preservatives / Sensory properties / Shelf life / Weight loss