INVESTIGADORES
VIGNOLO Graciela Margarita
artículos
Título:
Effects of curing additives on the control of Listeria monocytogenes by lactocin 705 in meat slurry
Autor/es:
VIGNOLO, GRACIELA; SILVINA FADDA,; NUNEZ DE KAIRUZ, MARTA; DE RUIZ HOLGADO, AIDA ARGENTINA PESCE; GUILLERMO OLIVER,
Revista:
FOOD MICROBIOLOGY
Editorial:
Elsevier
Referencias:
Lugar: London; Año: 1998 vol. 15 p. 259 - 264
ISSN:
0740-0020
Resumen:
Meat slurry inoculated with Listeria 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 of L. monocytogenes was 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 mg g -1) was required to obtain the same Listeria population (3·00 log cfu g-1) as when 800 mg g -1 NaNO2 was used. However, when compared with lactocin 705 alone, less Listeria inhibition 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 of L. monocytogenes was 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 control L. monocytogenes was less effective in the presence of curing ingredients.Listeria 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 of L. monocytogenes was 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 mg g -1) was required to obtain the same Listeria population (3·00 log cfu g-1) as when 800 mg g -1 NaNO2 was used. However, when compared with lactocin 705 alone, less Listeria inhibition 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 of L. monocytogenes was 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 control L. monocytogenes was less effective in the presence of curing ingredients.-1) was evaluated at 20 °C. Inhibition of L. monocytogenes was 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 mg g -1) was required to obtain the same Listeria population (3·00 log cfu g-1) as when 800 mg g -1 NaNO2 was used. However, when compared with lactocin 705 alone, less Listeria inhibition 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 of L. monocytogenes was 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 control L. monocytogenes was less effective in the presence of curing ingredients.mg g -1) was required to obtain the same Listeria population (3·00 log cfu g-1) as when 800 mg g -1 NaNO2 was used. However, when compared with lactocin 705 alone, less Listeria inhibition 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 of L. monocytogenes was 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 control L. monocytogenes was less effective in the presence of curing ingredients.Listeria population (3·00 log cfu g-1) as when 800 mg g -1 NaNO2 was used. However, when compared with lactocin 705 alone, less Listeria inhibition 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 of L. monocytogenes was 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 control L. monocytogenes was less effective in the presence of curing ingredients.Listeria inhibition 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 of L. monocytogenes was 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 control L. monocytogenes was less effective in the presence of curing ingredients.2. When ascorbic acid and alginate meat binder were assayed in the presence of the bacteriocin, the inhibition of L. monocytogenes was 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 control L. monocytogenes was less effective in the presence of curing ingredients.L. monocytogenes was 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 control L. monocytogenes was less effective in the presence of curing ingredients.L. monocytogenes was less effective in the presence of curing ingredients.was less effective in the presence of curing ingredients.