title: Inhibitory Effect of Lactococcin BZ AgainstListeria innocuaand Indigenous Microbiota of Fresh Beef.
abstract: In this study, the effect of lactococcin BZ on microbiological quality of fresh beef is investigated. For this purpose, the meat samples were treated with various amounts of lactococcin BZ (200-2500 AU/mL), a bacteriocin produced byLactococcus lactisspp.lactisBZ, and kept at 4-5 °C for 12 days. During storage, the microbiological properties of the meat samples with or without lactococcin BZ were determined. Inhibitory effect of lactococcin BZ depended on its amount. The higher the amount of lactococcin BZ, the higher the inhibitory activity. Treatment with lactococcin BZ at the level of 2500 AU/mL resulted in 4.87, 3.50 and 3.94 log cycle decrease in the counts of mesophilic, psychrotrophic and lactic acid bacteria, respectively, and 1.90·104and 1.04·102CFU/g reduction in coliform and faecal coliform bacteria, respectively, at the end of storage as compared to their initial numbers in the control sample. However, the counts of these bacteria in control samples increased during storage. Also, lactococcin BZ at 1600 AU/mL showed very strong antilisterial effect againstListeria innocuain fresh meat and reduced the cell numbers from 6.04 log CFU/g to undetectable level on the 6th day of storage. In conclusion, lactococcin BZ has a potential use as a biopreservation agent to improve safety and shelf life of raw beef.
authors.affiliation: Niğde University, Food Engineering Department, TR-51240 Niğde, Turkey.
authors.forename: Zeliha
authors.initials: Z
authors.lastname: Yıldırım
authors.affiliation: Karamanoğlu Mehmetbey University, Food Engineering Department, TR-70100 Karaman, Turkey.
authors.forename: Sabire
authors.initials: S
authors.lastname: Yerlikaya
authors.affiliation: Gaziosmanpaşa University, Food Engineering Department, TR-60250 Tokat, Turkey.
authors.forename: Nilgün
authors.initials: N
authors.lastname: Öncül
authors.affiliation: Niğde University, Food Engineering Department, TR-51240 Niğde, Turkey.
authors.forename: Tuba
authors.initials: T
authors.lastname: Sakin
keywords: Listeria innocua; bacteriocin; beef; lactococcin BZ; microbiological quality