Inhibition of Listeria innocua and Brochothrix thermosphacta in vacuum-packaged meat by addition of bacteriocinogenic Lactobacillus curvatus CRL705 and its bacteriocins

P. CASTELLANO; G. VIGNOLO

LETTERS IN APPLIED MICROBIOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Año: 2006 vol. 43 p. 194 - 199

0266-8254

Abstract Aims: To evaluate the inhibition effectiveness of Lactobacillus curvatus CRL705 used as a bioprotective culture and of its bacteriocins, lactocin 705 and lactocin AL705, against Listeria innocua, Brochothrix thermosphacta and indigenous lactic acid bacteria (LAB) in vacuum-packaged meat stored at 2ºC. acid bacteria (LAB) in vacuum-packaged meat stored at 2ºC. used as a bioprotective culture and of its bacteriocins, lactocin 705 and lactocin AL705, against Listeria innocua, Brochothrix thermosphacta and indigenous lactic acid bacteria (LAB) in vacuum-packaged meat stored at 2ºC. acid bacteria (LAB) in vacuum-packaged meat stored at 2ºC. To evaluate the inhibition effectiveness of Lactobacillus curvatus CRL705 used as a bioprotective culture and of its bacteriocins, lactocin 705 and lactocin AL705, against Listeria innocua, Brochothrix thermosphacta and indigenous lactic acid bacteria (LAB) in vacuum-packaged meat stored at 2ºC. acid bacteria (LAB) in vacuum-packaged meat stored at 2ºC. Listeria innocua, Brochothrix thermosphacta and indigenous lactic acid bacteria (LAB) in vacuum-packaged meat stored at 2ºC.C. Methods and Results: The live culture of Lact. curvatus CRL705 as well as synthetic lactocin 705 and purified lactocin AL705 were shown to be similarly effective in preventing the growth of B. thermosphacta and L. innocua in meat discs in contrast to control samples in which these micro-organisms grew rapidly, their numbers increasing by 3.0 and 2.1 log cycles respectively. In addition, indigenous LAB population showed a lower growth rate in the presence of lactocin 705. Bacteriocin activity was detected in the meat discs during 36 days at 2ºC irrespective of the biopreservation strategy applied. Changes in pH were not significantly different in meat discs treated with the protective culture when compared with control samples. pH were not significantly different in meat discs treated with the protective culture when compared with control samples. indigenous LAB population showed a lower growth rate in the presence of lactocin 705. Bacteriocin activity was detected in the meat discs during 36 days at 2ºC irrespective of the biopreservation strategy applied. Changes in pH were not significantly different in meat discs treated with the protective culture when compared with control samples. pH were not significantly different in meat discs treated with the protective culture when compared with control samples. discs in contrast to control samples in which these micro-organisms grew rapidly, their numbers increasing by 3.0 and 2.1 log cycles respectively. In addition, indigenous LAB population showed a lower growth rate in the presence of lactocin 705. Bacteriocin activity was detected in the meat discs during 36 days at 2ºC irrespective of the biopreservation strategy applied. Changes in pH were not significantly different in meat discs treated with the protective culture when compared with control samples. pH were not significantly different in meat discs treated with the protective culture when compared with control samples. indigenous LAB population showed a lower growth rate in the presence of lactocin 705. Bacteriocin activity was detected in the meat discs during 36 days at 2ºC irrespective of the biopreservation strategy applied. Changes in pH were not significantly different in meat discs treated with the protective culture when compared with control samples. pH were not significantly different in meat discs treated with the protective culture when compared with control samples. lactocin 705 and purified lactocin AL705 were shown to be similarly effective in preventing the growth of B. thermosphacta and L. innocua in meat discs in contrast to control samples in which these micro-organisms grew rapidly, their numbers increasing by 3.0 and 2.1 log cycles respectively. In addition, indigenous LAB population showed a lower growth rate in the presence of lactocin 705. Bacteriocin activity was detected in the meat discs during 36 days at 2ºC irrespective of the biopreservation strategy applied. Changes in pH were not significantly different in meat discs treated with the protective culture when compared with control samples. pH were not significantly different in meat discs treated with the protective culture when compared with control samples. indigenous LAB population showed a lower growth rate in the presence of lactocin 705. Bacteriocin activity was detected in the meat discs during 36 days at 2ºC irrespective of the biopreservation strategy applied. Changes in pH were not significantly different in meat discs treated with the protective culture when compared with control samples. pH were not significantly different in meat discs treated with the protective culture when compared with control samples. discs in contrast to control samples in which these micro-organisms grew rapidly, their numbers increasing by 3.0 and 2.1 log cycles respectively. In addition, indigenous LAB population showed a lower growth rate in the presence of lactocin 705. Bacteriocin activity was detected in the meat discs during 36 days at 2ºC irrespective of the biopreservation strategy applied. Changes in pH were not significantly different in meat discs treated with the protective culture when compared with control samples. pH were not significantly different in meat discs treated with the protective culture when compared with control samples. indigenous LAB population showed a lower growth rate in the presence of lactocin 705. Bacteriocin activity was detected in the meat discs during 36 days at 2ºC irrespective of the biopreservation strategy applied. Changes in pH were not significantly different in meat discs treated with the protective culture when compared with control samples. pH were not significantly different in meat discs treated with the protective culture when compared with control samples. The live culture of Lact. curvatus CRL705 as well as synthetic lactocin 705 and purified lactocin AL705 were shown to be similarly effective in preventing the growth of B. thermosphacta and L. innocua in meat discs in contrast to control samples in which these micro-organisms grew rapidly, their numbers increasing by 3.0 and 2.1 log cycles respectively. In addition, indigenous LAB population showed a lower growth rate in the presence of lactocin 705. Bacteriocin activity was detected in the meat discs during 36 days at 2ºC irrespective of the biopreservation strategy applied. Changes in pH were not significantly different in meat discs treated with the protective culture when compared with control samples. pH were not significantly different in meat discs treated with the protective culture when compared with control samples. indigenous LAB population showed a lower growth rate in the presence of lactocin 705. Bacteriocin activity was detected in the meat discs during 36 days at 2ºC irrespective of the biopreservation strategy applied. Changes in pH were not significantly different in meat discs treated with the protective culture when compared with control samples. pH were not significantly different in meat discs treated with the protective culture when compared with control samples. discs in contrast to control samples in which these micro-organisms grew rapidly, their numbers increasing by 3.0 and 2.1 log cycles respectively. In addition, indigenous LAB population showed a lower growth rate in the presence of lactocin 705. Bacteriocin activity was detected in the meat discs during 36 days at 2ºC irrespective of the biopreservation strategy applied. Changes in pH were not significantly different in meat discs treated with the protective culture when compared with control samples. pH were not significantly different in meat discs treated with the protective culture when compared with control samples. indigenous LAB population showed a lower growth rate in the presence of lactocin 705. Bacteriocin activity was detected in the meat discs during 36 days at 2ºC irrespective of the biopreservation strategy applied. Changes in pH were not significantly different in meat discs treated with the protective culture when compared with control samples. pH were not significantly different in meat discs treated with the protective culture when compared with control samples. B. thermosphacta and L. innocua in meat discs in contrast to control samples in which these micro-organisms grew rapidly, their numbers increasing by 3.0 and 2.1 log cycles respectively. In addition, indigenous LAB population showed a lower growth rate in the presence of lactocin 705. Bacteriocin activity was detected in the meat discs during 36 days at 2ºC irrespective of the biopreservation strategy applied. Changes in pH were not significantly different in meat discs treated with the protective culture when compared with control samples. pH were not significantly different in meat discs treated with the protective culture when compared with control samples. indigenous LAB population showed a lower growth rate in the presence of lactocin 705. Bacteriocin activity was detected in the meat discs during 36 days at 2ºC irrespective of the biopreservation strategy applied. Changes in pH were not significantly different in meat discs treated with the protective culture when compared with control samples. pH were not significantly different in meat discs treated with the protective culture when compared with control samples. and 2.1 log cycles respectively. In addition, indigenous LAB population showed a lower growth rate in the presence of lactocin 705. Bacteriocin activity was detected in the meat discs during 36 days at 2ºC irrespective of the biopreservation strategy applied. Changes in pH were not significantly different in meat discs treated with the protective culture when compared with control samples. pH were not significantly different in meat discs treated with the protective culture when compared with control samples. C irrespective of the biopreservation strategy applied. Changes in pH were not significantly different in meat discs treated with the protective culture when compared with control samples. Conclusions: Lactobacillus curvatus CRL705 and the produced bacteriocins, lactocin 705 and lactocin AL 705, were effective in inhibiting L. innocua and lactocin 705 and lactocin AL 705, were effective in inhibiting L. innocua and Lactobacillus curvatus CRL705 and the produced bacteriocins, lactocin 705 and lactocin AL 705, were effective in inhibiting L. innocua andL. innocua and B. thermosphacta. The use of the bioprotective culture in refrigerated vacuumpackaged fresh meat would be more feasible from an economic and legal point of view. fresh meat would be more feasible from an economic and legal point of view. . The use of the bioprotective culture in refrigerated vacuumpackaged fresh meat would be more feasible from an economic and legal point of view. Significance and Impact of the Study: Establishment of biopreservation as a method to ensure the microbiological safety of vacuum-packaged fresh meat at 2C. method to ensure the microbiological safety of vacuum-packaged fresh meat at 2C. Establishment of biopreservation as a method to ensure the microbiological safety of vacuum-packaged fresh meat at 2C.C.