Influence of bacteriocins produced by Lactobacillus plantarum BN in the shelf-life of refrigerated bovine meat

Abstract

Sugar cane molasses is a cheap by-product of the sugar cane industry. This product was used for growth and production of bacteriocins by Lactobacillus plantarum BN and evaluated for its potential application in the extension of the shelf-life of raw meat. Bovine meat cubes were dipped in the filtered and neutralized supernatant of the fermented broth (Treatment A) and stored at 5ºC. Counts of psychrotrophic and mesophilic aerobic microorganisms, pH determination and total acidity were performed on meat cubes after 0, 3, 6, 9, 12 and 15 days. These determinations were also done in cubes dipped in a 6% lactic acid solution (treatment B) and distilled water (treatment C). After 3 days, the counts of psychrotrophic microorganisms in cubes submitted to treatment A, B and C increased 0.38, 1.42 and 2.04 log cycles, respectively. The same happened with mesophilic microorganisms (0.31, 0.33 and 1.04 log cycles increases, respectively). On the sixth day, the psychrotrophic population in samples submitted to treatments A and B were 2.07 and 0.64 log cycles, respectively, lower than in the control samples (treatment C). Mesophilic microorganisms in these samples were 1.58 and 1.12 log cycles, respectively, lower than the controls. On the sixth day, only samples submitted to treatment A presented lower counts than those recommended by ICMSF as quality standards for raw meat (<10 7 CFU/g). After nine days of storage under refrigeration, samples submitted to treatment A still maintained acceptable quality. From the twelfth day on, all samples exceeded the microbial quality limits. These results indicate that dipping of raw meat in filtered sugar cane molasses containing bacteriocins produced by L. plantarum BN may be an interesting technological option to extend the shelf life of refrigerated bovine meat.

Phenotypic characterization and species-specific PCR of promising starter culture strains of Lactobacillus plantarum isolated from naturally fermented sausages

“…The reduction of the pH by the lactic acid secreted by lactic acid bacteria is one example of these desirable changes (11). The abilities of the lactic acid bacteria, in particular lactobacilli, to reduce the pH and to produce bacteriocins prevent the growth of pathogenic and spoilage microorganisms, improving the safety and conservation of meat products (2,6,8,10,15,16,22).…”

Anti-staphylococcal effectiveness of nisaplin in refrigerated pizza doughs

“…growth curve similar to that found for the control assay along the evaluated times. Other authors have noted the role of bacteriocins from Lactobacillus plantarum BN in improving the shelf-life of the refrigerated bovine meat (Fiorentini et al, 2001) and effectiveness of the concomitant application nisin/EDTA in inhibiting the growth of Gram-negative bacteria (Salmonella tiphymurium. S. infantis, S. heidelberg, S. choleraesuis, E. coli O157:H7) (Stevens et al, 1992;Cutter and Siragusa, 1995).…”

“…In recent years, the use of alternative compounds to be applied in food bioconservation systems has been emphasized (Brul and Coote, 1999;Devlieghere and Debevere, 2004). The biopreservation is a widely accepted food conservation system being referred as natural procedure able to provide the shelf-life extension and increased microbial food safety (Fiorentini et al, 2001). Bacteriocins are proteic molecules with wide antimicrobial properties and synthesized when some microbial lineages are exposed to stressful conditions (e.g., nutrients depletion and overpopulation) (Cleveland et al, 2001).…”

“…The application of nisin (a bacteriocin) in foods has been allowed in various countries to inhibit the survival of foodborne pathogens in the dairy products, canned goods, vacuum-packed meat and cold smoke salmon (Abee et al, 1994;Shefet et al, 1995;Davies, 1999;Nilsson et al, 2000). Some favorable attributes found in nisin are: i) toxicity absence; ii) naturally produced by Lactococcus lactis; iii) heat stability; iv) storage stability; v) degradation by digestive enzymes; vi) not proportionate undesired taste and flavor to foods; and vii) have prominent antimicrobial spectrum against Gram-positive microorganisms (Kominsky, 1999;Fiorentini et al, 2001). This study aimed to evaluate the effectiveness of nisaplin, commercial product containing nisin as active compound, to reduce the staphylococcal population in the refrigerated pizza doughs.…”

Propriedade antibacteriana de óleos essenciais de especiarias sobre bactérias contaminantes de alimentos

“…A bioconservação de alimentos é um sistema de preservação amplamente aceito, sendo referido como um procedimento natural capaz de prover a extensão da vida útil e satisfatória segurança microbiológica de alimentos (FIORENTINI et al, 2001;RISTORI;PEREIRA;GELLI, 2002;UTAMA et al, 2002 (BAUER et al, 1966;GREGER;HADACEK, 2000). Para a realização dos ensaios antimicrobianos foram utilizadas culturas bacterianas overnight, sendo, a partir deste material, preparadas suspensões das cepas testes em solução salina (NaCl a 0,85% p/v) estéril, as quais foram padronizadas de acordo com a turbidez do tubo 0,5 da escala McFarland correspondendo a aproximadamente 10 8 Unidades Formadoras de Colônia por mililitro (UFC.mL -1 ).…”