EVALUATION OF BACTERIOCINOGENIC PEDIOCOCCUS ACIDILACTICI AS PROTECTIVE CULTURE IN THE PRESERVATION OF TSIRE, A TRADITIONAL NIGERIAN STICK MEAT

Abstract

In an effort to control spoilage and pathogenic organisms in tsire, a Nigerian stick meat, the potential of a bacteriocinogenic Pediococcus acidilactici NCIMB 700993 as protective culture was evaluated. Preliminary experiments showed that P. acidilactici produced pediocin in an in vitro assay, among twelve strains of Pediococcus that were tested. Confirmation by polymerase chain reaction revealed that the organism encode gene for pediocin production of approximately 710 bp; its nucleotide sequences showed 99% homology to pediocin operon of P. acidilactici, (GenBank accession number AY705375.1). The pediocin exhibited full activity at 70C for 2 h while loss in activity was observed when treated with proteolytic enzymes, suggesting it may be proteinaceous in nature. Culture of P. acidilactici was inoculated on tsire at 6 log cfu/g and stored for 7 days at 30C to represent ambient temperature in Nigeria. Microbiological analysis showed reductions in the Enterobacteriaceae, coliforms, yeast & moulds, Staphylococcus and total bacterial counts in starter inoculated samples. In a challenge test, foodborne pathogens, Listeria monocytogenes and Salmonella Typhimurium, were initially inoculated at 6 log cfu/g on tsire samples; treatment with the P. acidilactici isolate reduced counts by 2 and 4 log, respectively, during storage while increase was observed in uninoculated control samples. PRACTICAL APPLICATIONThe present study focused on the potential of biological preservatives in the control of spoilage and pathogenic organisms in a traditional stick meat 1 Corresponding

Changes in Physicochemical Properties and Volatiles of Pork B alangu as Possible Indicators of Spoilage during Ambient Temperature Storage

“…Onilude et al . () and Olaoye and Dodd () observed similar result in their findings while reporting on quality changes in tsire , a Nigerian grilled stick meat, during storage. According to the authors, lactic acid bacteria (LAB) form part of the microflora of meat and are capable of producing organic acids that may contribute to reduction in pH.…”

Spoilage volatiles and sensory properties of a grilled stick meat product inoculated with Pediococcus acidilactici FLE07 as starter culture

“…Tsire samples were prepared according to the method described by Olaoye [1]. Some of the Tsire samples were inoculated with 6 log CFU/g of P. acidilactici FLE07 culture according to the method of Olaoye and Dodd [2] while uninoculated samples served as control.…”

“…They are sprinkled with groundnut oil during the grilling process to simulate the traditional technique of avoiding burning or charring [1]; grilling is usually carried out around glowing charcoals. Tsire could be prepared from muscles of beef, goat, mutton or chicken, though preparation from beef is common [2]. It is a popular traditional meat product in Nigeria commonly eaten as delicacies, served or sold along streets or in club houses.…”

“…Pediococcus is a genus under the group of lactic acid bacteria (LAB) which play positive role in fermentation and preservation of many foods, especially by their abilities to produce considerable amounts of volatile and organic compounds [2]. LAB have a generally regarded as safe (GRAS) status and have been widely used as starters in the industrial preservation of meats [4].…”

Effect of Processing on the Chemical and Microbiological Qualities of African Arowana (<i>Heterotis niloticus</i>), a Species of the <i>bonytongue</i> Fish

“…The counts of Pseudomonas, coliforms, staphylococci, lactic acid bacteria (LAB) and yeasts and moulds (Y & M) were determined in the Heterotis niloticus fish samples using the methods described by Olaoye and Dodd [17]. Kings medium (Oxoid, UK), MacConkey agar (Oxoid, UK), Mannitol salt agar (SigmaAldrich, UK), deMan Rogossa Sharpe (MRS; Oxoid, UK) and Plate count agar (PCA; SigmaAldrich) were used in the enumeration of the respective organisms.…”