Antimicrobial property of Pichia pastoris‐derived natto peptide against foodborne bacteria and its preservative potential to maintain pork quality during refrigerated storage

Abstract

Pork, which contains excellent animal proteins, minerals, and vitamins, is an important source of essential nutrients for people in daily life (Bohrer, 2017;Henchion et al., 2014). In recent years, consumers not only care about the types and sources of meat but also pay increasing attention to the quality and safety of meat for improvement in living standards and conceptual change. In general, the pork quality and safety are closely related to nutritional constituents, processing, and storage methods, which may affect the color, drip loss, and sensory characteristics. However, owing to the high content of protein and lipids in pork, once contaminated with microorganisms,

Inhibitory mechanisms of promising antimicrobials from plant byproducts: A review

“…Subsequently, using a DNA recombination technique, the Pichia pastoris system, Dong et al. (2022) sought to improve the antimicrobial properties of natto peptides. According to the results, the purified peptides show high or good antimicrobial activity against tested Gram‐negative and Gram‐positive bacterial strains, with the MIC 6–30 μg/mL.…”

“…According to the results, the purified peptides show high or good antimicrobial activity against tested Gram‐negative and Gram‐positive bacterial strains, with the MIC 6–30 μg/mL. Besides, these peptides can preserve pork by extending its storage time and maintaining sensory quality (Dong et al., 2022).…”

“…Kitagawa et al (2017) isolated a new peptide (natto peptide) (118) from natto that showed antimicrobial activity against different strains of B. subtilis and S. pneumoniae with MICs of 8-16 μg/mL. Subsequently, using a DNA recombination technique, the Pichia pastoris system, Dong et al (2022) sought to improve the antimicrobial properties of natto peptides. According to the results, the purified peptides show high or good antimicrobial activity against tested Gram-negative and Gram-positive bacterial strains, with the MIC 6-30 μg/mL.…”

Controlling of foodborne pathogen biofilms on stainless steel by bacteriophages: A systematic review and meta-analysis

“…Besides the health consequences of foodborne pathogens, including vomiting, diarrhea, fever, and even death. Moreover, their economic losses are substantial [ [16] , [17] , [18] , [19] , [20] ]. Food-originated outbreaks can lead to costly product recalls, lower customer trust in the food products, and ultimately cause harm to the credibility of food industries as a whole ([ 21 ]; Z.…”