Bacteriocin-like inhibitory substance of Pediococcus pentosaceus as a biopreservative for Listeria sp. control in ready-
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BIOTECHNOLOGY AND INDUSTRIAL MICROBIOLOGY - RESEARCH PAPER
Bacteriocin-like inhibitory substance of Pediococcus pentosaceus as a biopreservative for Listeria sp. control in ready-to-eat pork ham Pamela O. S. de Azevedo 1 & Carlos M. N. Mendonça 1 & Liane Seibert 2 & José M. Domínguez 3 & Attilio Converti 4 & Martin Gierus 5 & Ricardo P. S. Oliveira 1 Received: 11 October 2019 / Accepted: 10 February 2020 # Sociedade Brasileira de Microbiologia 2020
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. Keywords Antimicrobial . BLIS . TBARS . Meat color . Food spoilage
Introduction In the last years, lifestyle of consumers has changed, and their growing demand for food products with higher quality,
Responsible Editor: Rosane Freitas Schwan. * Ricardo P. S. Oliveira [email protected] 1
Department of Biochemical and Pharmaceutical Technology, University of São Paulo, São Paulo, SP, Brazil
2
Department of Animal Science, Laboratory of Ecology and Natural Grassland, Federal University of Santa Maria, Santa Maria, RS, Brazil
3
Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense), As Lagoas s/n, 32004 Ourense, Spain
4
Department of Civil, Chemical and Environmental Engineering, Pole of Chemical Engineering, Via Opera Pia 15, 16145 Genoa, 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
nutritional value, and sensory properties has posed major challenges for meat or meat-based food manufacturing industry [1]. According the data from the United States Department of Agriculture [2], pork meat is the most produced meat in the world with global production of 113.1 million tons in 2
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