Inhibition of Bacillus licheniformis LMG 19409 from ropy cider by enterocin AS-48.
OBJECTIVE
To determine the activity of enterocin AS-48 against ropy-forming Bacillus licheniformis from cider.


RESULTS
Enterocin AS-48 was tested on B. licheniformis LMG 19409 from ropy cider in MRS-G broth, fresh-made apple juice and in two commercial apple ciders (A and B). Bacillus licheniformis was rapidly inactivated in MRS-G by 0.5 microg ml(-1)AS-48 and in fresh-made apple juice by 3 microg ml(-1). Concentration-dependent inactivation of this bacterium in two commercial apple ciders (A and B) stored at 4, 15 and 30 degrees C for 15 days was also demonstrated. Counts from heat-activated endospores in cider A plus AS-48 decreased very slowly. Application of combined treatments of heat (95 degrees C) and enterocin AS-48 reduced the time required to achieved complete inactivation of intact spores in cider A to 4 min for 6 microg ml(-1) and to 1 min for 12 microg ml(-1). D and z values also decreased as the bacteriocin concentration increased.


CONCLUSIONS
Enterocin AS-48 can inhibit ropy-forming B. licheniformis in apple cider and increase the heat sensitivity of spores.


CONCLUSIONS
Results from this study support the potential use of enterocin AS-48 to control B. licheniformis in apple cider.
Grande
M J
MJ
Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, Jaén, Spain.
Lucas
R
R
Abriouel
H
H
Valdivia
E
E
Ben Omar
N
N
Maqueda
M
M
Martínez-Cañamero
M
M
Gálvez
A
A
D000434:Alcoholic Beverages; D001407:Bacillus / Q000502:physiology*; D001430:Bacteriocins / Q000494:pharmacology*; D003257:Consumer Product Safety; D005519:Food Preservation; D005524:Food Technology; D006358:Hot Temperature; D027845:Malus; D013171:Spores, Bacterial
D001430:Bacteriocins; C466236:enterocin AS-48, Enterococcus faecalis