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Inhibition of Bacillus licheniformis LMG 19409 from ropy cider by enterocin AS‐48
Author(s) -
Grande MaJ.,
Lucas R.,
Abriouel H.,
Valdivia E.,
Ben Omar N.,
Maqueda M.,
MartínezCañamero M.,
Gálvez A.
Publication year - 2006
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1111/j.1365-2672.2006.02942.x
Subject(s) - bacillus licheniformis , bacillus (shape) , microbiology and biotechnology , food science , chemistry , bacteria , biology , bacillales , bacillus subtilis , genetics
Aims: To determine the activity of enterocin AS‐48 against ropy‐forming Bacillus licheniformis from cider. Methods and Results: Enterocin AS‐48 was tested on B. licheniformis LMG 19409 from ropy cider in MRS‐G broth, fresh‐made apple juice and in two commercial apple ciders (A and B). Bacillus licheniformis was rapidly inactivated in MRS‐G by 0·5 μ g ml −1 AS‐48 and in fresh‐made apple juice by 3 μ g ml −1 . Concentration‐dependent inactivation of this bacterium in two commercial apple ciders (A and B) stored at 4, 15 and 30°C for 15 days was also demonstrated. Counts from heat‐activated endospores in cider A plus AS‐48 decreased very slowly. Application of combined treatments of heat (95°C) and enterocin AS‐48 reduced the time required to achieved complete inactivation of intact spores in cider A to 4 min for 6 μ g ml −1 and to 1 min for 12 μ g ml −1 . D and z values also decreased as the bacteriocin concentration increased. Conclusion: Enterocin AS‐48 can inhibit ropy‐forming B. licheniformis in apple cider and increase the heat sensitivity of spores. Significance and Impact of the Study: Results from this study support the potential use of enterocin AS‐48 to control B. licheniformis in apple cider.