Affordable Access

deepdyve-link
Publisher Website

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

Authors
  • de Azevedo, Pamela O S1
  • Mendonça, Carlos M N1
  • Seibert, Liane2
  • Domínguez, José M3
  • Converti, Attilio4
  • Gierus, Martin5
  • Oliveira, Ricardo P S6
  • 1 Department of Biochemical and Pharmaceutical Technology, University of São Paulo, São Paulo, SP, Brazil. , (Brazil)
  • 2 Department of Animal Science, Laboratory of Ecology and Natural Grassland, Federal University of Santa Maria, Santa Maria, RS, Brazil. , (Brazil)
  • 3 Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense), As Lagoas s/n, 32004, Ourense, Spain. , (Spain)
  • 4 Department of Civil, Chemical and Environmental Engineering, Pole of Chemical Engineering, Via Opera Pia 15, 16145, Genoa, Italy. , (Italy)
  • 5 Department of Agrobiotechnology, Institute of Animal Nutrition, Livestock Products, and Nutrition Physiology (TTE), IFA-Tulln, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria. , (Austria)
  • 6 Department of Biochemical and Pharmaceutical Technology, University of São Paulo, São Paulo, SP, Brazil. [email protected] , (Brazil)
Type
Published Article
Journal
Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology]
Publication Date
Sep 01, 2020
Volume
51
Issue
3
Pages
949–956
Identifiers
DOI: 10.1007/s42770-020-00245-w
PMID: 32144691
Source
Medline
Keywords
Language
English
License
Unknown

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 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.

Report this publication

Statistics

Seen <100 times