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Combined use of bacteriocin‐producing strains to control Listeria monocytogenes regrowth in raw pork meat
Author(s) -
Kouakou Privat,
Ghalfi Hakim,
Dortu Carine,
Evrard Pol,
Thonart Philippe
Publication year - 2010
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2010.02218.x
Subject(s) - pediococcus acidilactici , bacteriocin , listeria monocytogenes , food science , listeria , starter , pediococcus , microbiology and biotechnology , strain (injury) , raw meat , biology , lactobacillus , chemistry , bacteria , antimicrobial , lactic acid , lactobacillus plantarum , fermentation , genetics , anatomy
Summary Avoiding the presence of Listeria in meat and dairy products is a major challenge for the food industry. In this work, a Lactobacillus curvatus strain producing the bacteriocin sakacin P and a Pediococcus acidilactici strain producing another bacteriocin, pediocin AcH, were used as starter cultures under laboratory conditions in a Listeria ‐seeded raw‐pork‐meat matrix, which was then stored for 6 weeks at 4 °C. At 1 week intervals during the storage period, the antilisterial activity was evaluated. When either strain was added alone, the Listeria monocytogenes cfu count initially dropped from 10 2 cfu g −1 to an undetectable level by the end of week 1 or 2, but this was followed by a rebound (regrowth) 1 week later. When both strains were added together to the meat matrix, rebound was delayed, Listeria remaining undetected from the end of week 1 to the end of week 5. A rebound was observed 6 weeks post‐inoculation, but fewer than 10 cfu g −1 were counted. The use of more than one bacteriocin‐producing strain may thus overcome some of the problems limiting the effectiveness of bacteriocins in food systems.