Bacteriocin-like inhibitory substance of Pediococcus pentosaceus as a biopreservative for Listeria sp. control in ready-to-eat pork ham

Abstract

The growing demand of consumers for synthetic chemical-free foods has increased the search for natural preservatives such as bacteriocins and bacteriocin-like inhibitory substances (BLIS) to give them adequate microbiological safety, sensory characteristics, and shelf life. In this study, the antimicrobial activity of BLIS produced by Pediococcus pentosaceus ATCC 43200 was compared with that of nisin. Lactobacillus sakei ATCC 15521, Listeria seeligeri NCTC 11289, Enterococcus En2052 and En2865, and Listeria monocytogenes CECT 934 and NADC 2045 exhibited larger inhibition halos in BLIS-treated than in Nisaplin-treated samples, unlike Listeria innocua NCTC 11288. In artificially contaminated ready-to-eat pork ham, BLIS was effective in inhibiting the growth of L. seeligeri NCTC 11289 for 6 days (counts from 1.74 to 0.00 log CFU/g) and ensured lower weight loss (2.7%) and lipid peroxidation (0.63 mg MDA/kg) of samples compared with the control (3.0%; 1.25 mg MDA/kg). At the same time, coloration of ham samples in terms of luminosity, redness, and yellowness as well as discoloration throughout cold storage was not influenced by BLIS or Nisaplin taken as a control. These results suggest the potential use of P. pentosaceus BLIS as a biopreservative in meat and other food processing industries.

Pediococcus pentosaceus, a future additive or probiotic candidate

“…Ubiquitous L. monocytogenes contaminates and reproduces in food, eventually resulting in listeriosis [ 77 ]. Several strains of P. pentosaceus have been shown to restrict the growth of Listeria spp., such as P. pentosaceus LJR1 [ 78 ] and P. pentosaceus ATCC 43,200 [ 79 ]. For instance, P. pentosaceus T1 showed better antilisterial ability in fish products than a disinfectant and nisin, which are famous for their antibacterial abilities [ 12 ].…”

“…However, it was proven that a P. pentosaceus BLIS produced by P. pentosaceus ATCC 43,200 not only inhibits the growth of Listeria seeligeri but also improves the appearance of pork ham. Moreover, the BLIS may have better antibacterial effects than Nisaplin [ 79 , 118 ]. Furthermore, the secretion of BLISs by P. pentosaceus is influenced by many factors, such as pH and temperature.…”

Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review

“…In RTE pork ham, the antibacterial effects of BLIS produced by P. pentosaceus American Type Culture Collection (ATCC) 43200 were assessed and compared with those of commercially available nisin preparations (Nisaplin ® ) [114]. BLIS showed effective antibacterial activity against Listeria seeligeri by 0.74 log CFU/g in RTE ham stored at 4 • C after 2 d. However, a slight increase in L. seeligeri counts was detected in the BLIS-treated samples from 6 day to the end of storage.…”

Pediococcus pentosaceus IM96 Exerts Protective Effects against Enterohemorrhagic Escherichia coli O157:H7 Infection In Vivo

“…Moreover, the antimicrobial effects of P. pentosaceus are being highlighted. P. pentosaceus I13, P. pentosaceus ATCC 43200 and P. pentosaceus LJR1 exerted antagonistic effects against Listeria monocytogenes in vitro [ 10 , 11 , 12 ]. The cell free supernatant (CFS) of P. pentosaceus 4I1, which was isolated from the freshwater fish, restricted the growth of Escherichia coli O157:H7 in vitro [ 13 ].…”