CONTROL OF LISTERIA MONOCYTOGENES IN SIMULATED MEAT GRAVY BY BACTERIOCINS OF BACTERIA ACID LACTIC

GOMEZ, J. S.; BELLOMIO, A.; MARGUET, E.; DE CARVALHO, K. G.; VALLEJO, M.; PEROTTI, N. I.

San Miguel de Tucumán, Tucumán

Simposio; V Simposio Internacional de Bacterias Lácticas (SIBAL); 2016

Centro de Referencia para Lactobacilos (CERELA)

The appearance and spread of strains of foodborne pathogenic bacteria has led the development of new control strategies. In addition,there is a high demand for foods containing low concentrations or no chemical preservatives. This way, bacteriocins and other antimicrobialcompounds produced by lactic acid bacteria are gaining increased importance due to their possible use as biopreservatives in foods. In thepresent study, a concentrated extract of bacteriocins of a culture of Enterococcus mundtii Tw56 and Enterococcus mundtii 802, it was usedto inhibit the growth of Listeria in the meat gravy model. The aims were fractioned by reversed-phase chromatography the antimicrobialcompounds produced by E. mundtii Tw56 and E. mundtii 802 and to test their effectiveness for the control of Listeria monocytogenes insimulated meat gravy, at 4°C for 15 days. Results indicated that the population of L. monocytogenes Scott A in the meat gravy modelcontaining the concentrated extract fractioned by HPLC (1x104 AU/mL - E. mundtii Tw56 or 2x103 AU/mL- E. mundtii 802) decrease from 4log CFU/mL on day 1 until it disappears completely on day 10, whereas in controls samples, without the addition of extracts, the growthof Listeria reached 7 log CFU / mL on day 15, evidencing the potential for application of such extracts to inhibit the growth of L.monocytogenes throughout the expected shelf-life of a processed food.