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EVALUATION OF BACTERIOCINOGENIC PEDIOCOCCUS ACIDILACTICI AS PROTECTIVE CULTURE IN THE PRESERVATION OF TSIRE , A TRADITIONAL NIGERIAN STICK MEAT
Author(s) -
OLAOYE O.A.,
DODD C.E.R.
Publication year - 2010
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.2010.00247.x
Subject(s) - pediococcus acidilactici , pediococcus , listeria monocytogenes , microbiology and biotechnology , food science , biology , food spoilage , salmonella , bacteriocin , preservative , bacteria , antimicrobial , lactobacillus , fermentation , lactobacillus plantarum , lactic acid , genetics
In an effort to control spoilage and pathogenic organisms in tsire , a Nigerian stick meat, the potential of a bacteriocinogenic Pediococcus acidilactici NCIMB 700993 as protective culture was evaluated. Preliminary experiments showed that P. acidilactici produced pediocin in an in vitro assay, among twelve strains of Pediococcus that were tested. Confirmation by polymerase chain reaction revealed that the organism encode gene for pediocin production of approximately 710 bp; its nucleotide sequences showed 99% homology to pediocin operon of P. acidilactici , (GenBank accession number AY705375.1). The pediocin exhibited full activity at 70C for 2 h while loss in activity was observed when treated with proteolytic enzymes, suggesting it may be proteinaceous in nature. Culture of P. acidilactici was inoculated on tsire at 6 log cfu/g and stored for 7 days at 30C to represent ambient temperature in Nigeria. Microbiological analysis showed reductions in the Enterobacteriaceae, coliforms, yeast & moulds, Staphylococcus and total bacterial counts in starter inoculated samples. In a challenge test, foodborne pathogens, Listeria monocytogenes and Salmonella Typhimurium, were initially inoculated at 6 log cfu/g on tsire samples; treatment with the P. acidilactici isolate reduced counts by 2 and 4 log, respectively, during storage while increase was observed in uninoculated control samples.PRACTICAL APPLICATION The present study focused on the potential of biological preservatives in the control of spoilage and pathogenic organisms in a traditional stick meat product tsire in Nigeria. Our findings may prove useful in the preservation of the product, as possible transformation into practical application could constitute an important economically viable approach for improving food safety and promoting public health. However, it would be imperative that the sellers of the product be given required training, especially on the need for observing personal hygiene and good manufacturing practices in order to reduce or prevent contamination of the product.