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Pediococcus acidilactici PO2 Bacteriocin Production in Whey Permeate and Inhibition of Listeria monocyfogenes in Foods
Author(s) -
LIAO CHIICHERNG,
YOUSEF AHMED E.,
RICHTER EDWARD R.,
CHISM GRADY W.
Publication year - 1993
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1993.tb04291.x
Subject(s) - pediococcus acidilactici , food science , pasteurization , bacteriocin , listeria , fermentation , pediococcus , chemistry , ingredient , listeria monocytogenes , yeast extract , biology , bacteria , lactic acid , lactobacillus , antimicrobial , genetics , organic chemistry , lactobacillus plantarum
Growth of Pediococcus acidiluctici PO2 and production of associated bacteriocin (pediocin PO2) were demonstrated in whey permeate (WP) supplemented with 0.5–4% yeast extract (YE). Initial pH 6.5 (without PH regulation during fermentation) wag optimal for production of uediocin PO2 in WP containing 2% YE. A pediocin‐rich dairy ingredient (PRDI) powder was made of the fermented WP and applied in heat‐treated whole milk and pasteurized liquid whole egg. PRDI in‐hibited Listeria monocyfogenes in milk. L. monocytogenes was inhib‐ited by untreated liquid whole egg and PRDI appeared to contain a factor that offsets the inherent antilisterial action of the egg product.