title: The application of a fermented food ingredient containing 'variacin', a novel antimicrobial produced by Kocuria varians, to control the growth of Bacillus cereus in chilled dairy products.
abstract: OBJECTIVE
  The feasibility of applying variacin, a lantibiotic produced by Kocuria varians in the form of a spray-dried fermented ingredient to control the growth of psychrotrophic Bacillus cereus strains in chilled dairy foods, was evaluated.
  
  
  RESULTS
  A range of chilled dairy food formulations modelling commercially-available products were fabricated, to which were added varying amounts of active ingredient. These were subsequently challenged with a B. cereus spore cocktail over a range of abuse temperatures. This work was validated by the inclusion of the fermented ingredient to commercial products.
  
  
  CONCLUSIONS
  Results demonstrate the functionality of the bacteriocin at refrigeration abuse temperatures, and indicate the robust nature of the proteinaceous antimicrobial agent with regard to processing.
  
  
  CONCLUSIONS
  This study indicates the applicability of fermented food ingredients containing naturally-occurring antimicrobials as additional hurdles in food preservation.
authors.affiliation: Department of Microbiology, University College Cork, Ireland.
authors.forename: T
authors.initials: T
authors.lastname: O'Mahony
authors.forename: N
authors.initials: N
authors.lastname: Rekhif
authors.forename: C
authors.initials: C
authors.lastname: Cavadini
authors.forename: G F
authors.initials: GF
authors.lastname: Fitzgerald
mesh_terms: D000192:Actinomycetales / Q000737:chemistry*; D001409:Bacillus cereus / Q000187:drug effects* / Q000254:growth & development*; D001426:Bacterial Proteins / Q000494:pharmacology; D001430:Bacteriocins / Q000494:pharmacology*; D001547:Benzaldehydes; D002099:Cacao; D003080:Cold Temperature; D003611:Dairy Products / Q000382:microbiology*; D005285:Fermentation; D005519:Food Preservation / Q000379:methods; D005520:Food Preservatives / Q000494:pharmacology*; D006863:Hydrogen-Ion Concentration; D015203:Reproducibility of Results; D013171:Spores, Bacterial / Q000187:drug effects / Q000254:growth & development; D013696:Temperature
chemical_list: D001426:Bacterial Proteins; D001430:Bacteriocins; D001547:Benzaldehydes; D005520:Food Preservatives; C099477:variacin; C100058:vanillin