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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 781-784Effect of Bactericine as a Treatment for the...

Effect of Bactericine as a Treatment for the Control of Listeria monocytogenes in Refrigerated Meat Products

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Abstract:

The aim of this research was to investigate the inhibitory effect of bacteriocin for use as a biological control agent against Listeria monocytogenes in refrigerated meat products. And this bacteriocin was evaluated for their effectiveness as a preservative on pork. The bacteriocin-treated pork was compared with a control pork sample regarding the number of listeria colony count. After 10 days of storage at 4 °C, the population of Listeria monocytogenes was increased from 5.7×10⁵ to 3.7×10⁸ CFU/mL in control samples. In test samples, the population of Listeria monocytogenes underwent a slight increased from 5.7×10³ to 6.0×10⁵ CFU/mL. During 10 days of storage, the percentage of growth inhibition ranged from 82.6% to 99.8%, bacteriocin showed their inhibitory effect on Listeria monocytogenes. These results indicated that the studied bacteriocin exhibited bactericidal effect against Listeria monocytogenes strain at refrigerated temperatures, and bacteriocin could be used as antimicrobial agent to preserve the shelf life of refrigerated meat products.

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Advances in Chemical Engineering III

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Periodical:

Advanced Materials Research (Volumes 781-784)

Pages:

1322-1327

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.781-784.1322

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Online since:

September 2013

Authors:

Li Juan Yu, Li Liu, Hong Xing Zhang, Yuan Hong Xie, Hui Liu, Bao Hua Kong, Yun Bo Luo

Keywords:

Bacteriocin, Lactobacillus, Listeria monocytogenes, Meat

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© 2013 Trans Tech Publications Ltd. All Rights Reserved

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