Anti-listeria activity of Pediococcus pentosaceus BCC 3772 and application as starter culture for Nham, a traditional fermented pork sausage

Yutthana Kingcha, Amonlaya Tosukhowong, Takeshi Zendo, Sittiruk Roytrakul, Plearnpis Luxananil, Kingeaw Chareonpornsook, Ruud Valyasevi, Kenji Sonomoto, Wonnop Visessanguan

Research output: Contribution to journalArticle

39 Citations (Scopus)

Abstract

Lactic acid bacteria forming bacteriocin active against Listeria monocytogenes were screened for potential use in controlling growth of L. monocytogenes in Nham, a Thai traditional fermented pork sausage. Based on the spot-on-lawn assay, Pediococcus pentosaceus BCC 3772 was found to produce the highest anti-listeria activity. Through a series of chromatographic techniques, Edman N-terminal sequencing and mass spectrometry, this anti-listeria compound showed a complete homology to pediocin PA-1/AcH. Inoculation of P. pentosaceus BCC 3772 in Nham caused a significant decrease of 3.2 log in population of spiked L. monocytogenes within 18-24 h of fermentation, in comparison with the initial count with no significant changes in sensory properties and consumer acceptability on the overall characteristics of the final fermented Nham products. These results indicate that the P. pentosaceus BCC 3772 should be useful as a functional starter culture for control of L. monocytogenes without compromising the unique quality of Nham.

Original languageEnglish
Pages (from-to)190-196
Number of pages7
JournalFood Control
Volume25
Issue number1
DOIs
Publication statusPublished - May 1 2012

Fingerprint

Pediococcus pentosaceus
Listeria
Listeria monocytogenes
starter cultures
sausages
pork
pediocins
Bacteriocins
bacteriocins
Fermentation
lactic acid bacteria
sensory properties
Lactic Acid
Mass Spectrometry
chromatography
fermentation
mass spectrometry
Bacteria
Red Meat
assays

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science

Cite this

Anti-listeria activity of Pediococcus pentosaceus BCC 3772 and application as starter culture for Nham, a traditional fermented pork sausage. / Kingcha, Yutthana; Tosukhowong, Amonlaya; Zendo, Takeshi; Roytrakul, Sittiruk; Luxananil, Plearnpis; Chareonpornsook, Kingeaw; Valyasevi, Ruud; Sonomoto, Kenji; Visessanguan, Wonnop.

In: Food Control, Vol. 25, No. 1, 01.05.2012, p. 190-196.

Research output: Contribution to journalArticle

Kingcha, Y, Tosukhowong, A, Zendo, T, Roytrakul, S, Luxananil, P, Chareonpornsook, K, Valyasevi, R, Sonomoto, K & Visessanguan, W 2012, 'Anti-listeria activity of Pediococcus pentosaceus BCC 3772 and application as starter culture for Nham, a traditional fermented pork sausage', Food Control, vol. 25, no. 1, pp. 190-196. https://doi.org/10.1016/j.foodcont.2011.10.005
Kingcha, Yutthana ; Tosukhowong, Amonlaya ; Zendo, Takeshi ; Roytrakul, Sittiruk ; Luxananil, Plearnpis ; Chareonpornsook, Kingeaw ; Valyasevi, Ruud ; Sonomoto, Kenji ; Visessanguan, Wonnop. / Anti-listeria activity of Pediococcus pentosaceus BCC 3772 and application as starter culture for Nham, a traditional fermented pork sausage. In: Food Control. 2012 ; Vol. 25, No. 1. pp. 190-196.
@article{186fe005c3424309be0ee78bfd536bf7,
title = "Anti-listeria activity of Pediococcus pentosaceus BCC 3772 and application as starter culture for Nham, a traditional fermented pork sausage",
abstract = "Lactic acid bacteria forming bacteriocin active against Listeria monocytogenes were screened for potential use in controlling growth of L. monocytogenes in Nham, a Thai traditional fermented pork sausage. Based on the spot-on-lawn assay, Pediococcus pentosaceus BCC 3772 was found to produce the highest anti-listeria activity. Through a series of chromatographic techniques, Edman N-terminal sequencing and mass spectrometry, this anti-listeria compound showed a complete homology to pediocin PA-1/AcH. Inoculation of P. pentosaceus BCC 3772 in Nham caused a significant decrease of 3.2 log in population of spiked L. monocytogenes within 18-24 h of fermentation, in comparison with the initial count with no significant changes in sensory properties and consumer acceptability on the overall characteristics of the final fermented Nham products. These results indicate that the P. pentosaceus BCC 3772 should be useful as a functional starter culture for control of L. monocytogenes without compromising the unique quality of Nham.",
author = "Yutthana Kingcha and Amonlaya Tosukhowong and Takeshi Zendo and Sittiruk Roytrakul and Plearnpis Luxananil and Kingeaw Chareonpornsook and Ruud Valyasevi and Kenji Sonomoto and Wonnop Visessanguan",
year = "2012",
month = "5",
day = "1",
doi = "10.1016/j.foodcont.2011.10.005",
language = "English",
volume = "25",
pages = "190--196",
journal = "Food Control",
issn = "0956-7135",
publisher = "Elsevier BV",
number = "1",

}

TY - JOUR

T1 - Anti-listeria activity of Pediococcus pentosaceus BCC 3772 and application as starter culture for Nham, a traditional fermented pork sausage

AU - Kingcha, Yutthana

AU - Tosukhowong, Amonlaya

AU - Zendo, Takeshi

AU - Roytrakul, Sittiruk

AU - Luxananil, Plearnpis

AU - Chareonpornsook, Kingeaw

AU - Valyasevi, Ruud

AU - Sonomoto, Kenji

AU - Visessanguan, Wonnop

PY - 2012/5/1

Y1 - 2012/5/1

N2 - Lactic acid bacteria forming bacteriocin active against Listeria monocytogenes were screened for potential use in controlling growth of L. monocytogenes in Nham, a Thai traditional fermented pork sausage. Based on the spot-on-lawn assay, Pediococcus pentosaceus BCC 3772 was found to produce the highest anti-listeria activity. Through a series of chromatographic techniques, Edman N-terminal sequencing and mass spectrometry, this anti-listeria compound showed a complete homology to pediocin PA-1/AcH. Inoculation of P. pentosaceus BCC 3772 in Nham caused a significant decrease of 3.2 log in population of spiked L. monocytogenes within 18-24 h of fermentation, in comparison with the initial count with no significant changes in sensory properties and consumer acceptability on the overall characteristics of the final fermented Nham products. These results indicate that the P. pentosaceus BCC 3772 should be useful as a functional starter culture for control of L. monocytogenes without compromising the unique quality of Nham.

AB - Lactic acid bacteria forming bacteriocin active against Listeria monocytogenes were screened for potential use in controlling growth of L. monocytogenes in Nham, a Thai traditional fermented pork sausage. Based on the spot-on-lawn assay, Pediococcus pentosaceus BCC 3772 was found to produce the highest anti-listeria activity. Through a series of chromatographic techniques, Edman N-terminal sequencing and mass spectrometry, this anti-listeria compound showed a complete homology to pediocin PA-1/AcH. Inoculation of P. pentosaceus BCC 3772 in Nham caused a significant decrease of 3.2 log in population of spiked L. monocytogenes within 18-24 h of fermentation, in comparison with the initial count with no significant changes in sensory properties and consumer acceptability on the overall characteristics of the final fermented Nham products. These results indicate that the P. pentosaceus BCC 3772 should be useful as a functional starter culture for control of L. monocytogenes without compromising the unique quality of Nham.

UR - http://www.scopus.com/inward/record.url?scp=80755184675&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=80755184675&partnerID=8YFLogxK

U2 - 10.1016/j.foodcont.2011.10.005

DO - 10.1016/j.foodcont.2011.10.005

M3 - Article

AN - SCOPUS:80755184675

VL - 25

SP - 190

EP - 196

JO - Food Control

JF - Food Control

SN - 0956-7135

IS - 1

ER -