Use of a bacteriocin produced by Pediococcus acidilactici to inhibit Listeria monocytogenes associated with fresh meat.
A bacteriocin produced by Pediococcus acidilactici had an inhibitory and bactericidal effect on Listeria monocytogenes associated with fresh meat. MICs were significantly lower than minimum killing concentrations. When meat was inoculated with L. monocytogenes, the bacteriocin reduced the number of attached bacteria in 2 min by 0.5 to 2.2 log cycles depending upon bacteriocin concentration. Meat treated initially with the bacteriocin resulted in attachment of 1.0 to 2.5 log cycles fewer bacteria than that attained with the control. The bacteriocin, after 28 days of refrigerated storage on meat surfaces, was stable and exhibited an inhibitory effect on L. monocytogenes.
Nielsen
J W
JW
Roman L. Hruska U.S. Meat Animal Research Center, U.S. Department of Agriculture, Clay Center, Nebraska 68933.
Dickson
J S
JS
Crouse
J D
JD
D000818:Animals; D001430:Bacteriocins / Q000096:biosynthesis / Q000302:isolation & purification / Q000494:pharmacology*; D002417:Cattle; D003080:Cold Temperature; D004196:Disease Outbreaks / Q000517:prevention & control; D004355:Drug Stability; D005506:Food Contamination / Q000517:prevention & control*; D005516:Food Microbiology; D005519:Food Preservation; D008089:Listeria monocytogenes / Q000187:drug effects* / Q000254:growth & development / Q000302:isolation & purification; D008088:Listeriosis / Q000517:prevention & control; D008460:Meat / Q000009:adverse effects*; D010376:Pediococcus / Q000378:metabolism; D013997:Time Factors
D001430:Bacteriocins