Premium
Inhibition of Listeria monocytogenes by freeze‐dried piscicocin CS526 fermentate in food
Author(s) -
Azuma T.,
Bagenda D.K.,
Yamamoto T.,
Kawai Y.,
Yamazaki K.
Publication year - 2007
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.2006.02054.x
Subject(s) - listeria monocytogenes , food science , bacteriocin , listeria , water activity , food microbiology , freeze drying , biopreservation , chemistry , bacteria , fermentation , food preservation , microbiology and biotechnology , biology , antimicrobial , chromatography , genetics , geotechnical engineering , water content , engineering
Aims: The effectiveness of freeze‐dried powder, fermented with bacteriocin producing Carnobacterium piscicola CS526, was evaluated for the inhibition of Listeria monocytogenes in a food model. Methods and Results: A 10% solution of milk whey powder was fermented with a bacteriocinogenic C. piscicola CS526 Bac + or its nonbacteriocinogenic mutant strain CS526 Bac − at 30°C for 12 h and freeze‐dried. The freeze‐dried piscicocin CS526 Bac + fermentate exhibited strong anti‐listerial activity even at a concentration of 1% (w/v) in sterile water (pH 7), but the piscicocin CS526 Bac − fermentate and nonfermented whey powder had no anti‐listerial activity. In the presence of 10% piscicocin CS526 Bac + fermentate, L. monocytogenes in ground meat rapidly decreased from 10 5 CFU g −1 to less than the detection limit (3·0 × 10 3 CFU g −1 ) within 5 and 1 days at 4 and 12°C, and was bacteriostatically inhibited for 25 and 4 days at 4 and 12°C respectively. Furthermore, this inhibitory effect was enhanced at lower temperatures. Conclusions: Piscicocin CS526 Bac + fermentate was effective for the control of L. monocytogenes in a food model at refrigeration temperatures. Significance and Impact of the Study: A freeze‐dried bioactive piscicocin CS526 Bac + powder can be a powerful tool to ensure food safety against L. monocytogenes contamination in refrigerated foods such as ready‐to‐eat products.