Evaluation of a spray-dried lacticin 3147 powder for the control of Listeria monocytogenes and Bacillus cereus in a range of food systems.
OBJECTIVE
The potential of a powdered preparation of the bacteriocin, lacticin 3147, was investigated for the inhibition of Listeria monocytogenes and Bacillus cereus.


RESULTS
A 10% solution of reconstituted demineralized whey powder was fermented with Lactococcus lactis DPC3147 for the generation of a lacticin 3147 containing powdered product. A 99.9% reduction in L. monocytogenes numbers occurred in the presence of the lacticin 3147 powder within 2 h in natural yogurt, and an 85% reduction was observed in cottage cheese within the same time frame. Counts of B. cereus were reduced by 80% in soup, in the presence of 1% (w/w) lacticin 3147 powder, within 3 h.


CONCLUSIONS
A powdered preparation of lacticin 3147 was effective for the control of Listeria and Bacillus in natural yogurt, cottage cheese and soup.


CONCLUSIONS
The bioactive lacticin 3147 powder may find broad applications for control of Gram-positive pathogens/spoilage bacteria in a range of foods.
Morgan
S M
SM
Teagasc, Dairy Products Research Centre, Moorepark, Fermoy, Co. Cork, Ireland.
Galvin
M
M
Ross
R P
RP
Hill
C
C
D001409:Bacillus cereus / Q000187:drug effects* / Q000254:growth & development; D001426:Bacterial Proteins / Q000737:chemistry* / Q000494:pharmacology*; D001430:Bacteriocins / Q000737:chemistry* / Q000494:pharmacology*; D002611:Cheese / Q000382:microbiology; D004355:Drug Stability; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods; D006358:Hot Temperature; D008089:Listeria monocytogenes / Q000187:drug effects* / Q000254:growth & development; D008826:Microbial Sensitivity Tests; D015014:Yogurt / Q000382:microbiology
D001426:Bacterial Proteins; D001430:Bacteriocins; C082508:lacticin 481