Biopreservative Efficacy of Bacteriocin BacFL31 in Raw Ground Turkey Meat in terms of Microbiological, Physicochemical, and Sensory Qualities

Chakchouk-Mtibaa, Ahlem; Smaoui, Slim; Ktari, Naourez; Sellem, Imen; Najah, Soumaya; Karray-Rebai, Ines; Mellouli, Lotfi

doi:10.4265/bio.22.67

Cited by 35 publications

(15 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Similarly, the purified bacteriocin was successful in containing the growth of L. monocytogenes up to 7 th day as compared to control inoculated with L. monocytogenes which is even better than with the results achieved with chemical preservative. These findings are in agreement with the few results currently available in the literature, including the work of (Chakchouk-Mtibaa et al, 2017), where the effect of the semi purified bacteriocin BacFL31 was investigated on the shelf life of refrigerated raw ground turkey meat. The findings indicated that BacFL31 treatments were effective against Listeria monocytogenes and Salmonella Typhimurium.…”

Section: Comparison Of Preservative Potential Of Bacteriocin With Chesupporting

confidence: 92%

Efficacy of Purified Bacteriocin of “Brevibacillus laterosporus TK3” against Listeria monocytogenes and Staphylococcus aureus in Chicken

Sharma¹,

Sharma²,

Gautam³

2020

AJDFR

View full text Add to dashboard Cite

In the present investigation the biopreservative effect of bacteriocin of Brevibacillus laterosporus TK3 was investigated in raw chicken. Bacteriocin producing strain has been isolated from “Tatwakhar”- a flour prepared from seeds of Indian Horse Chestnut (Aesculus indica). Bacteriocin of Brevibacillus laterosporus TK3 showed strong antagonism against food spoilage/pathogenic bacteria viz. Listeria monocytogenes and Staphylococcus aureus. The bacteriocin was purified and molecular weight of this novel bacteriocin was found to be 6 kDa. This purified bacteriocin with specific activity 34,482.0 AU/mg was applied in raw chicken and minced chicken against L. monocytogenes and S. aureus which showed the positive results in controlling the growth of these deadly pathogens. Purified bacteriocin was found successful in controlling the growth of L. monocytogenes up to 7th day which is almost at par with the results achieved with chemical preservative i.e. sodium nitrite. Further, purified bacteriocin restricted the growth of S. aureus up to 5th day whereas chemical preservative was able to control the growth of S. aureus up to 3rd day. The results found in these experiments deal with application of bacteriocin as biopreservative in chicken as an alternative to chemical preservative are quite encouraging and satisfactory.

show abstract

Section: Comparison Of Preservative Potential Of Bacteriocin With Chesupporting

confidence: 92%

Efficacy of Purified Bacteriocin of “Brevibacillus laterosporus TK3” against Listeria monocytogenes and Staphylococcus aureus in Chicken

Sharma¹,

Sharma²,

Gautam³

2020

AJDFR

View full text Add to dashboard Cite

show abstract

“…Recent research indicated that LAB and their natural products can offer promising opportunities for the development of efficient food bio preservation strategies [ 8 , 9 , 10 ]. The potential applications of bacteriocins from LAB as bio-preservatives for the inhibition of proliferation of L. monocytogenes in foods have been reported [ 11 , 12 , 13 , 14 ].…”

Section: Introductionmentioning

confidence: 99%

Influence of Culture Conditions and Medium Compositions on the Production of Bacteriocin-Like Inhibitory Substances by Lactococcus lactis Gh1

et al. 2020

View full text Add to dashboard Cite

Antibacterial peptides or bacteriocins produced by many strains of lactic acid bacteria have been used as food preservatives for many years without any known adverse effects. Bacteriocin titres can be modified by altering the physiological and nutritional factors of the producing bacterium to improve the production in terms of yield and productivity. The effects of culture conditions (initial pH, inoculum age and inoculum size) and medium compositions (organic and inorganic nitrogen sources; carbon sources) were assessed for the production of bacteriocin-like inhibitory substances (BLIS) by Lactococcus lactis Gh1 in shake flask cultures. An inoculum of the mid-exponential phase culture at 1% (v/v) was the optimal age and size, while initial pH of culture media at alkaline and acidic state did not show a significant impact on BLIS secretion. Organic nitrogen sources were more favourable for BLIS production compared to inorganic sources. Production of BLIS by L. lactis Gh1 in soytone was 1.28-times higher as compared to that of organic nitrogen sources ((NH4)2SO4). The highest cell concentration (XmX = 0.69 ± 0.026 g·L−1) and specific growth rate (μmax = 0.14 h−1) were also observed in cultivation using soytone. By replacing carbon sources with fructose, BLIS production was increased up to 34.94% compared to BHI medium, which gave the biomass cell concentration and specific growth rate of 0.66 ± 0.002 g·L−1 and 0.11 h−1, respectively. It can be concluded that the fermentation factors have pronounced influences on the growth of L. lactis Gh1 and BLIS production. Results from this study could be used for subsequent application in process design and optimisation for improving BLIS production by L. lactis Gh1 at larger scale.

show abstract

“…Amongst others, the use of essentials oils, plant extracts or bacteriocins from lactic acid bacteria (LAB) constitute different ways to control lipid and protein oxidation and pathogenic bacteria proliferation in meat systems [3, 13–15]. In this context, natural antioxidants from plant extracts have been obtained from different sources such as fruits: grapes, pomegranate, date, kinnow, vegetables: broccoli, potato, drumstick, pumpkin, curry, nettle, herbs and spices, and investigated to decrease lipid oxidation and to preserve and improve the overall quality of meat and meat products [2, 11, 16].…”

Section: Introductionmentioning

confidence: 99%

Enterocin BacFL31 from a SafetyEnterococcus faeciumFL31: Natural Preservative Agent Used Alone and in Combination with Aqueous Peel Onion (Allium cepa) Extract in Ground Beef Meat Storage

Mtibaa

Smaoui

Hlima

et al. 2019

BioMed Research International

Self Cite

View full text Add to dashboard Cite

Safety aspects and probiotic properties of Enterococcus faecium FL31 strain producing an enterocin, named BacFL31 were previously demonstrated. Taking into account its originality, the enterocin BacFL31 was added alone at 200 AU/g or in combination with the aqueous peel onion (Allium cepa) extract (APOE) at 1.56 ± 0.3 mg/mL to ground beef meat. Its biopreservative effect was evaluated by microbiological, physicochemical and sensory analyses during 14 days at 4°C. The APOE was characterized for its phytochemical content: total phenolic (TPC), flavonoids (TFC) and tannins contents (TAC), its antioxidant capacity using the in vitro 1,1-diphenyl-2-picrylhydrazyl (DPPH) and its antilisterial activity. APOE had a high TPC, TFC and TAC respectively with 140 ± 2.05 (mg GAE/g), 35 ± 0.5 (mg QE/g) and 20.6 ± 1.4 (mg CE/g). Equally, APOE showed a potential radical scavenging activity compared to the butylated hydroxytoluene (BHT), with an anti-radical power (ARP) of 46 ± 1.5. During 14 days of storage at 4°C, the combination between APOE and BacFL31 limited the microbial deterioration (P < 0.05), led to a decrease in thiobarbituric acid reactive substances (TBARS) values and slowed down the metmyoglobin (MetMb) and carbonyl group accumulation and delayed the disappearance of sulfphydryl proteins (P < 0.05). The combination was also efficient (P < 0.05) against microflora proliferation, decreased primary and secondary lipid oxidation (P < 0.05), reduced protein oxidation and enhanced significantly (P < 0.05) the sensory attributes. Thus, the enterocin BacFL31 use from a safe Enterococcus faecium combined with APOE as a potential natural preservative to biocontrol ground beef was promising as it was effective at low concentration. The data lay bases for new tests to be carried out in other food matrices.

show abstract

Biopreservative Efficacy of Bacteriocin BacFL31 in Raw Ground Turkey Meat in terms of Microbiological, Physicochemical, and Sensory Qualities

Cited by 35 publications

References 35 publications

Efficacy of Purified Bacteriocin of “Brevibacillus laterosporus TK3” against Listeria monocytogenes and Staphylococcus aureus in Chicken

Efficacy of Purified Bacteriocin of “Brevibacillus laterosporus TK3” against Listeria monocytogenes and Staphylococcus aureus in Chicken

Influence of Culture Conditions and Medium Compositions on the Production of Bacteriocin-Like Inhibitory Substances by Lactococcus lactis Gh1

Enterocin BacFL31 from a SafetyEnterococcus faeciumFL31: Natural Preservative Agent Used Alone and in Combination with Aqueous Peel Onion (Allium cepa) Extract in Ground Beef Meat Storage

Contact Info

Product

Resources

About