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

被引：61

作者：

Kingcha, Yutthana ^{[1
]}

Tosukhowong, Amonlaya ^{[1
]}

Zendo, Takeshi ^{[2
]}

Roytrakul, Sittiruk ^{[1
]}

Luxananil, Plearnpis ^{[1
]}

Chareonpornsook, Kingeaw ^{[3
]}

Valyaseyi, Ruud ^{[1
]}

Sonomoto, Kenji ^{[2
]}

Visessanguan, Wonnop ^{[1
]}

机构：

[1] Natl Sci & Technol Dev Agcy NSTDA, Natl Ctr Genet Engn & Biotechnol BIOTEC, Klongluang 12120, Pathumthani, Thailand

[2] Kyushu Univ, Grad Sch, Lab Microbial Technol,Dept Biosci & Biotechnol, Div Appl Mol Microbiol & Biomass Chem,Fac Agr, Fukuoka 812, Japan

[3] Thammasat Univ, Fac Sci & Technol, Dept Food Sci & Technol, Pathum Thani 12120, Thailand

来源：

FOOD CONTROL | 2012年 / 25卷 / 01期

基金：

日本学术振兴会;

关键词：

Pediocin PA-1/AcH; Nham; Listeria monocytogenes; Application; LACTIC-ACID BACTERIA; GENETIC-EVIDENCE; PLANTARICIN-F; PEDIOCIN PA-1; ACIDILACTICI; PURIFICATION; PEPTIDE; STRAIN; INHIBITION; EXPRESSION;

D O I：

10.1016/j.foodcont.2011.10.005

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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-listens 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. Inonocytogenes without compromising the unique quality of Nham. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：190 / 196

页数：7

共 48 条

[1] Influence of complex nutrients, temperature and pH on bacteriocin production by Lactobacillus sakei CCUG 42687 [J].