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

研究成果: Contribution to journalArticle査読

52 被引用数 (Scopus)

抄録

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.

本文言語英語
ページ(範囲)190-196
ページ数7
ジャーナルFood Control
25
1
DOI
出版ステータス出版済み - 5 2012

All Science Journal Classification (ASJC) codes

  • バイオテクノロジー
  • 食品科学

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