Functionality of the bacteriocin sakacin G produced by Lactobacillus curvatus ACU-1 on cooked sausages under industrial conditions.
Lett Appl Microbiol
; 76(2)2023 Feb 16.
Article
em En
| MEDLINE
| ID: mdl-36708166
Biopreservation is an alternative to prevent the growth of pathogens and reduce microbial spoilage in food based on the use of microorganisms and/or their metabolic products. The objective of this study was to determine the optimal mode of application and the effectiveness of cell-free supernatant (CFS) from Lactobacillus curvatus ACU-1, containing sakacin G, in Vienna-type sausages to control Listeria and spoilage flora. The functionality and the optimal dosage form between CFS, producing bacteria, a combination or concentrate of bacteriocin applied on Vienna-type sausages before and after stuffing the casings on an industrial scale were determined. Sakacin G was effective for the control of Listeria applied to the casing both before and after stuffing. The application of the antimicrobial on the ready sausages inhibits both lactic acid bacteria and mesophilic microorganisms from zero sampling time. The heat resistance of the bacteriocin in the food was verified under industrial manufacturing conditions. The antimicrobial activity of sakacin G was maintained throughout the period studied in all the conditions tested. In conclusion, the application of CFS containing bacteriocin is useful given both before and after casing stuffing; but the application prior to the stuffing is more practical for the process of elaboration.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Bacteriocinas
/
Listeria
/
Produtos da Carne
Idioma:
En
Revista:
Lett Appl Microbiol
Assunto da revista:
MICROBIOLOGIA
Ano de publicação:
2023
Tipo de documento:
Article
País de afiliação:
Argentina
País de publicação:
Reino Unido