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

VALLEJO MARISOL; PEROTTI NORA; JOHANA GOMEZ; AUGUSTO BELLOMIO; MARGUET EMILIO; KATIA GIANNI DE CARVALHO

San Miguel de Tucuman

Simposio; V International Symposium on Lactic Acid Bacteria; 2016

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 antimicrobial compounds produced by lactic acid bacteria are gaining increased importance due to their possible use as biopreservatives in foods. In the present study, a concentrated extract of bacteriocins of a culture of Enterococcus mundtii Tw56 and Enterococcus mundtii 802, it was used to inhibit the growth of Listeria in the meat gravy model. The aims were fractioned by reversed-phase chromatography the antimicrobial compounds produced by E. mundtii Tw56 and E. mundtii 802 and to test their effectiveness for the control of Listeria monocytogenes in simulated meat gravy , at 4°C for 15 days . Results indicated that the population of L. monocytogenes Scott A in the meat gravy model containing the concentrated extract fractioned by HPLC (1 104 AU/mL - E. mundtii 56 or 2 103 AU/mL- E. mundtii 802) decrease from 4 log CFU / mL on day 1 until it disappears completely on day 10, whereas in controls samples, without the addition of extracts, the growth of 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.