Anti-listerial activity of bacteriocin-producingLactobacillus curvatusCWBI-B28 andLactobacillus sakeiCWBI-B1365 on raw beef and poultry meat

Abstract

Aim: The study aimed to evaluate the effect of the bacteriocins produced by Lactobacillus sakei CWBI‐B1365 and Lactobacillus curvatus CWBI‐B28 on the growth and survival of Listeria monocytogenes in raw beef and poultry meat. Methods and Results: The sakacin P and sakacin G structural genes were identified in Lact. curvatus CWBI‐B28 and Lact. sakei CWBI‐B1365 using PCR amplification, respectively. The effect of the two bacteriocinogenic strains either alone or together, and that of the nonbacteriocin‐producing strain Lact. sakei LMG17302, on the growth of L. monocytogenes was evaluated in beef and poultry meat. In raw beef, the pathogenic bacteria were inhibited by the bacteriocinogenic strains. The bacteriocinogenic strains had no activity in raw chicken meat when inoculated separately, while they showed a clear anti‐Listeria effect when applied together. Conclusion: Sakacin G producing Lact. sakei and sakacin P producing Lact. curvatus may be applied in raw beef to inhibit L. monocytogenes. In poultry meat, the inhibition of L. monocytogenes could only be achieved by a combined application of these bacteriocin‐producing strains. Significance and Impact of the Study: In some meat products, the combined application of different class IIa bacteriocin producing lactic acid bacterium can enhance the anti‐listerial activity.

Investigation into the Potential of Bacteriocinogenic Lactobacillus plantarum BFE 5092 for Biopreservation of Raw Turkey Meat

“…plantarum bacteriocins are notoriously difficult to determine in culture supernatant, and it would be even more difficult to determine bacteriocins from the protein-rich and complex turkey breast food matrix. Thus, failure to inhibit L. monocytogenes EGDe may have been also due to absence of production of bacteriocin, to inactivation of the bacteriocins by binding with food components or by the activity of proteases produced by proteolytic spoilage strains present on the turkey meat [8,10,18]. Moreover, the pH of the turkey breast meat was found to increase to pH 7.37 after 12 days storage at 10°C.…”

“…Lastly, it could also be possible that the bacteriocin was present and active, but that the concentrations were to low to inhibit the growth of L. monocytogenes as the inoculation levels with the protective culture may have been to low. Dortu et al [8] also noted that under the conditions of their study, the sakacin G-producing Lact. sakei CWBI-B1365 and sakacin P-producing Lact.…”

“…Various bacteriocinogenic Lact. sakei and Lact curvatus strains used as protective cultures on raw beef and poultry meat inhibited the growth of L. monocytogenes and other unwanted spoilage microorganisms during low-temperature storage [4,8,13,14,17,18]. Model studies on bacteriocin activity in food matrices against foodborne pathogen, however, have also shown that inhibition of the target microorganisms is greatly dependent on the temperature, fat composition, salt concentration and the pH of food [2,12,21].…”

Biopreservation of Meats and Meat Products

“…Reduction of viable counts of Enterobacteriaceae , S. aureus and other Gram-positive cocci in craft dry-fermented sausages Sparo et al 2008 meat substrate (Dortu et al 2008 ). On raw beef, L. curvatus CWBI-B28 was more effective in reducing L. monocytogenes cell concentrations below detectable levels (7 days) than L. sakei CWBI-B1365 (21 days).…”

Purification and Characterization of a New Bacillus thuringiensis Bacteriocin Active Against Listeria monocytogenes, Bacillus cereus and Agrobacterium tumefaciens

“…The in situ efficacy of the Bacthuricin F103 was evaluated against L. monocytogenes in a sample of minced beef meat using a slightly modified version of the procedure described by Dortu et al [28]. Fresh beef muscle cuts were bought from a local supermarket (Sfax, Tunisia).…”