Control of food spoiling bacteria in cooked meat products with nisin,lacticin 3147, and a lacticin 3147-producing starter culture |
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Authors: | Almudena?Soriano Helge?M?Ulmer Amalia?G?M?Scannell R?Paul?Ross Colin?Hill Antonia?García-Ruiz Email author" target="_blank">Elke?K?ArendtEmail author |
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Affiliation: | (1) Department of Analytical Chemistry and Food Technology, University of Castilla-La Mancha, Ciudad Real, Spain;(2) Department of Food and Nutritional Sciences, University College Cork, Cork, Ireland;(3) Department of Food Science, University College Dublin, Dublin, Ireland;(4) National Dairy products Research Centre, Moorepark, Fermoy, C. Cork, Ireland;(5) Department of Microbiology, University College Cork, Cork, Ireland;(6) National Food Biotechnology Centre, University College Cork, Cork, Ireland |
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Abstract: | Nisin, in the form of the commercial product Nisaplin, and lacticin 3147 in whey powdered form were added to minced pork-meat in amounts of 0.15% (w/w) and 1.5% (w/w), respectively. The meat was cooked and inoculated with a Staphylococcus aureus strain of meat origin and a Listeria innocua strain at a level of 107 or 105 CFU g–1. The batches were stored vacuum-packaged for 21 days at 8 °C. Nisin and lacticin 3147 immediately reduced the L. innocua population at the time of inoculation. Nisin showed higher inhibitory activity than lacticin 3147. During the storage period, a slight L. innocua growth was observed in the batches inoculated with the larger inoculum, and a bacteriostatic effect was observed against Listeria in the batches inoculated with 105 CFU g–1. Nisin maintained a constant S. aureus population in the cooked batch inoculated with 107 CFU g–1, although the bacteriocin was capable of reducing the amount of S. aureus by 90% in the batch inoculated with 105 CFU g–1. On the other hand, lacticin 3147 did not show an inhibitory effect against S. aureus in the cooked meat. The starter culture Lactococcus lactis DPC 303-T4 (containing the conjugative plasmid encoding production of lacticin 3147) was inoculated in a portion of a Longissimus dorsi pork muscle with brine. L. lactis DPC 303-T4 performed a good fermentation, but lacticin 3147 production was not found after 7 days at 12 °C of storage. |
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Keywords: | Nisin Lacticin 3147 Listeria Staphylococcus aureus Cooked meat products |
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