Effects of curing additives on the control ofListeria monocytogenesby lactocin 705 in meat slurry |
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| Affiliation: | 1. College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, PR China;2. College of Marine Technology and Environment, Dalian Ocean University, Dalian 116023, PR China;3. College of Life Science, Heilongjiang University, Harbin 150080, PR China;4. G.B. Elyakov Pacific Institute of Bioorganic Chemistry, Far East Branch of the Russian Academy of Science, Vladivostok 690022, Russia;5. Jinchi Giant Salamander Biological Technology Co., Ltd, Zhangjiajie (China), Zhangjiajie 427400, PR China;1. Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil;2. Laboratory of Food Microbiology and Hygiene, Department of Food Science and Technology, Aristotle University of Thessaloniki, Greece;1. Laboratory of Molecular Cell Biology, Department of Biochemistry and Center for Excellence in Protein and Enzyme Technology, Faculty of Science, Mahidol University, Bangkok, Thailand;2. Laboratory of Biochemistry, Chulabhorn Research Institute, Bangkok, Thailand;1. Key Laboratory of Chinese Medicine Resources Conservation, State Administration of Traditional Chinese Medicine of the People''s Republic of China, Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing, China;2. Jiangxi University of Traditional Chinese Medicine, Nanchang, Jiangxi, China |
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| Abstract: | Meat slurry inoculated withListeria monocytogenes(4.00 cfu g−1) was mixed with different levels of curing additives and their influence on the inhibitory effect of lactocin 705 (17,000 AU ml−1) was evaluated at 20°C. Inhibition ofL. monocytogeneswas 1.90 and 1.00 log less in meat slurry with 5 and 7% NaCl than in meat slurry without added sodium chloride. When nitrite and bacteriocin were added together, less nitrite (200 μg g−1) was required to obtain the sameListeriapopulation (3.00 log cfu g−1) as when 800 μg g−1NaNO2was used. However, when compared with lactocin 705 alone, lessListeriainhibition was observed showing also a protective effect of NaNO2. When ascorbic acid and alginate meat binder were assayed in the presence of the bacteriocin, the inhibition ofL. monocytogeneswas less effective, but when sodium lactate (2%) was added to the meat slurry, almost no protective effect was observed. These results indicated that the use of lactocin 705 to controlL. monocytogeneswas less effective in the presence of curing ingredients. |
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