Ontology type: schema:ScholarlyArticle
2004-06
AUTHORSAlmudena Soriano, Helge M. Ulmer, Amalia G. M. Scannell, R. Paul Ross, Colin Hill, Antonia García-Ruiz, Elke K. Arendt
ABSTRACTNisin, 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. More... »
PAGES6-13
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