Growth inhibition of lactic acid bacteria in ham by nisin: A model approach

Kalschne, Daneysa Lahis; Geitenes, Simone; Veit, Marilei R.; Sarmento, Cleonice Mendes Pereira; Colla, Eliane

doi:10.1016/j.meatsci.2014.07.002

Cited by 35 publications

(27 citation statements)

References 26 publications

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“…However, it is not efficient against Gram-negative bacteria, fungi and yeast (Economou et al, 2009). It is not a toxic substance if it is ingested, it does not determine cross-resistance with medical antibiotic molecules and it is degraded by the intestinal tract (Kalschne et al, 2014). Nisin determines a significant inhibition of the growth of L. sakei on vacuum-packed sliced ham (Kalschne, 2014) with a shelf-life extension.…”

Section: Preventionmentioning

confidence: 99%

“…It is not a toxic substance if it is ingested, it does not determine cross-resistance with medical antibiotic molecules and it is degraded by the intestinal tract (Kalschne et al, 2014). Nisin determines a significant inhibition of the growth of L. sakei on vacuum-packed sliced ham (Kalschne, 2014) with a shelf-life extension. Aymerich et al (2002) demonstrated that Enterococcus faecium and L. sakei, bacteriocin producers, prevent ropiness due to L. sakei, whereas nisin inhibits the activity of L. carnosum in cooked pork loin (Kalschne et al, 2014).…”

Section: Preventionmentioning

confidence: 99%

See 1 more Smart Citation

Meat Spoilage: A Critical Review of a Neglected Alteration Due to Ropy Slime Producing Bacteria

Iulietto

Sechi

Borgogni

et al. 2015

Italian Journal of Animal Science

169

108

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The shelf-life of a product is the period of time during which the food retains its qualitative characteristics. Bacteria associated with meat spoilage produce unattractive odours and flavours, discolouration, gas and slime. There are several neglected alterations that deserve more attention from food business operators and competent authorities. Ropy slime is a typical alteration of the surface of vacuum and modified atmosphere packed cooked meat products, that causes major economic losses due to the increasingly sophisticated consumer requirements. This is a review article that aims at raising awareness of an old problem of new concern, in the light of new advances and trends for understanding the aetiology of the phenomenon, the origins of contamination and the prevention measures.

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Section: Preventionmentioning

confidence: 99%

Section: Preventionmentioning

confidence: 99%

Meat Spoilage: A Critical Review of a Neglected Alteration Due to Ropy Slime Producing Bacteria

Iulietto

Sechi

Borgogni

et al. 2015

Italian Journal of Animal Science

169

108

View full text Add to dashboard Cite

show abstract

“…(2017) stated that in different studies on poultry meat spoilage, the number of LAB varied in a very wide range (from not detected to 9.04 log CFU/g). Temperature of storage and duration of study did not affect LAB numbers in numerous studies conducted on marinated chicken (Doulgeraki et al, 2012;Zhang et al, 2012;Capita et al, 2013;Krockel, 2013;Kalschne et al, 2014). Despite their positive effects, some species of LAB are the major spoilage bacteria in vacuum-and modified atmosphere-packaged poultry meat.…”

Section: Resultsmentioning

confidence: 91%

Reduction of Microbiota in Marinated Vacuum-Packaged Poultry Breast Fillets

et al. 2019

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The aim of this study was to determine the eff ect of diff erent marinade solution on the microbiome of chicken breast fi llets packaged under vacuum and stored at 4°C. Three types of marinade were tested. A total of 120 chicken breast fi llets were marinated in control (6% NaCl) or three diff erent marinades: 6% NaCl and 2% sodium tripolyphosphate; 6% NaCl and 2% sodium citrate, and; 6% NaCl, 1% sodium tripolyphosphate and 1% sodium citrate. Microorganisms were enumerated on the fi rst day of testing (day 0) and on days 7, 14, 21 and 28 of chilled storage. Marination resulted in signifi cant diff erences (p<0.05) in the numbers of total viable counts, Enterobacteriaceae, lactic acid bacteria and anaerobic bacteria counts. The combination of 6% NaCl and 2% sodium citrate is the most appropriate marinade option for reducing the growth of the examined bacterial groups in vacuum-packaged marinated chicken breast fi llets during chilled storage.

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“…and Clostridium spp. Because of favorable conditions in vacuum-package meat products, LAB grow aggressively and dominate the microflora and tend to result in unwanted condition for the product: undesirable flavor, low pH, milky exudates, gas production, swelling of the pack and discoloration (Kalschne et al, 2014). To control this situation, Kalschne et al (2014) studied the potential of nisin to overcome the effective of LAB in ham and found that a successful growth inhibition using 0.013 % and 0.007% was achieved.…”

Section: Direct Application Of Bacteriocins To Meat Product Preservationmentioning

confidence: 99%

The Preservative Efficacy of Antimicrobial Proteins and Metabolites from Microorganisms, Animals and Plants as Potential Alternative to Chemical Food Preservation: A Review

2019

FSQM

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Food is a source of nutrients and energy for humans and animals. Though food is assumed to be safe for consumption, it is highly susceptible for microbial contamination responsible for health risks and economic loss. This requires the mechanism that keep food fresh and safe for extended period of time. So far, in human history various physical and chemical methods have been employed to extend shelf life. Unfortunately, these methods are found to have a lot of drawbacks that pose problem on the quality and safety of the product beyond consumer need. Biological preservation using microbial, plant and animal derived metabolites and antimicrobial peptides has recently got considerable attention as the safest way of extending shelf life of food with no adverse effects on product quality. The antimicrobial efficiency of antimicrobial peptides and metabolites have been found to significantly inhibit the growth of potent food borne pathogens and spoilage microorganisms. However, the efficacy of biological antimicrobial agents for food preservation is potentiated by combined application with fewer chemical preservatives with smart formulation of a series of hurdle called hurdle technology. In this review, reports on the efficacy of antimicrobial peptides and metabolites of microbes, plants and animals in preserving various food stuffs are well reviewed during independent application and as part of hurdle system.

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Growth inhibition of lactic acid bacteria in ham by nisin: A model approach

Cited by 35 publications

References 26 publications

Meat Spoilage: A Critical Review of a Neglected Alteration Due to Ropy Slime Producing Bacteria

Meat Spoilage: A Critical Review of a Neglected Alteration Due to Ropy Slime Producing Bacteria

Reduction of Microbiota in Marinated Vacuum-Packaged Poultry Breast Fillets

The Preservative Efficacy of Antimicrobial Proteins and Metabolites from Microorganisms, Animals and Plants as Potential Alternative to Chemical Food Preservation: A Review

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