Effect of a bacteriocin produced by Pediococcus acidilactici against Listeria monocytogenes and Clostridium perfringens on Spanish raw meat |
| |
| Authors: | Nieto-Lozano Juan C Reguera-Useros Juan I Peláez-Martínez María Del C Hardisson de la Torre Arturo |
| |
| Affiliation: | 1. Microbiology Section, Faculty of Sciences, University of Burgos, Pza Misael Bañuelos s/n, E-09001 Burgos, Spain;2. Instituto del Frío, Consejo Superior de Investigaciones Científicas, Ciudad Universitaria s/n, E-28040 Madrid, Spain;3. Toxicology Section, Faculty of Medicine, University of La Laguna, Campus de Ofra s/n, E-38071 La Laguna, Tenerife, Spain |
| |
| Abstract: | The inhibitory effect of a bacteriocin, produced by Pediococcus acidilactici, against Listeria monocytogenes and Clostridium perfringens on Spanish raw meat surface, was evaluated by in situ assays. Samples were incubated with the bacteriocin and then with a culture of the pathogenic bacteria. The treatment with 500, 1000 or 5000 bacteriocin units/ml (BU/ml) reduced the counts of L. monocytogenes after storage at 15°C during 72h by 1, 2 or 3 log cycles and with 1000 or 5000 BU/ml after storage at 4°C during 21 days by 2.5 or 3.5 log cycles, respectively, compared to the control. With C. perfringens a bacteriostatic effect could be observed. |
| |
| Keywords: | Raw meat Pediococcus acidilactici Bacteriocin Listeria monocytogenes Clostridium perfringens |
| 本文献已被 ScienceDirect PubMed 等数据库收录！ |
|
