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Antibacterial activity of bacteriocin-like substance P34 on Listeria monocytogenes in chicken sausage.

Sant'Anna V, Quadros DA, Motta AS, Brandelli A - Braz. J. Microbiol. (2014)

Bottom Line: The effectiveness of BLS P34 was increased when it was added in combination with nisin.The bacteriocin was also tested in natural eatable natural bovine wrapping (salty semi-dried tripe) against the same indicator microorganism, also showing inhibitory capability in vitro.BLS P34 showed potential to control L. monocytogenes in refrigerated meat products.

View Article: PubMed Central - PubMed

Affiliation: Laboratório de Bioquímica e Microbiologia Aplicada, Departamento de Ciência de Alimentos, Universidade Federal do Rio Grande do Sul, Porto Alegre, RS, Brazil.

ABSTRACT
The antimicrobial activity of the bacteriocin-like substance (BLS) P34 against Listeria monocytogenes was investigated in chicken sausage. The BLS was applied to chicken sausages (256 AU g(-1)) previously inoculated with a suspension of 10(2) cfu g(-1) of L. monocytogenes. BLS P34 inhibited the indicator microorganism in situ in all incubation times for up to 10 days at 5 °C. The effectiveness of BLS P34 was increased when it was added in combination with nisin. The bacteriocin was also tested in natural eatable natural bovine wrapping (salty semi-dried tripe) against the same indicator microorganism, also showing inhibitory capability in vitro. BLS P34 showed potential to control L. monocytogenes in refrigerated meat products.

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Effect of BLS P34 on growth of Listeria monocytogenes in chilled chicken sausage. (A) Chicken sausage was treated with 256 AU g−1 BLS P34 (●) or 10 mmol L−1 phosphate buffer pH 7.0 (■) and then inoculated with 102 UFC g−1L. monocytogenes; (▲) non-inoculated chicken sausage. After inoculation, samples were sealed and kept at 5 °C until analysis. (B) Recovery of BLS P34 activity extracted in the presence (¨) or absence (¡) of Tween 80 (Sant’Anna et al.).
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f1-bmj-44-4-1163: Effect of BLS P34 on growth of Listeria monocytogenes in chilled chicken sausage. (A) Chicken sausage was treated with 256 AU g−1 BLS P34 (●) or 10 mmol L−1 phosphate buffer pH 7.0 (■) and then inoculated with 102 UFC g−1L. monocytogenes; (▲) non-inoculated chicken sausage. After inoculation, samples were sealed and kept at 5 °C until analysis. (B) Recovery of BLS P34 activity extracted in the presence (¨) or absence (¡) of Tween 80 (Sant’Anna et al.).

Mentions: To evaluate the effect of BLS P34 in foods, this substance was added to fresh chicken sausage artificially inoculated with L. monocytogenes and to a natural eatable bovine wrapping. The addition of BLS P34 decreased the viable counts of L. monocytogenes in chilled chicken sausage in all incubation time investigated. Maximal reduction of the L. monocytogenes population was detected between 0 and 3 days (Figure 1A). A reduction of about 260 cfu g−1 was observed after 10 days of incubation showing that the BLS P34 has anti-listerial activity in chicken sausage. The activity of BLS P34 recovered from sausages was above 20%, but increased to more than 80% when extraction was carried out in the presence of Tween 80 (Figure 1B). The activity was maintained at this level for the incubation period of 10 days.


Antibacterial activity of bacteriocin-like substance P34 on Listeria monocytogenes in chicken sausage.

Sant'Anna V, Quadros DA, Motta AS, Brandelli A - Braz. J. Microbiol. (2014)

Effect of BLS P34 on growth of Listeria monocytogenes in chilled chicken sausage. (A) Chicken sausage was treated with 256 AU g−1 BLS P34 (●) or 10 mmol L−1 phosphate buffer pH 7.0 (■) and then inoculated with 102 UFC g−1L. monocytogenes; (▲) non-inoculated chicken sausage. After inoculation, samples were sealed and kept at 5 °C until analysis. (B) Recovery of BLS P34 activity extracted in the presence (¨) or absence (¡) of Tween 80 (Sant’Anna et al.).
© Copyright Policy - open-access
Related In: Results  -  Collection

Show All Figures
getmorefigures.php?uid=PMC3958182&req=5

f1-bmj-44-4-1163: Effect of BLS P34 on growth of Listeria monocytogenes in chilled chicken sausage. (A) Chicken sausage was treated with 256 AU g−1 BLS P34 (●) or 10 mmol L−1 phosphate buffer pH 7.0 (■) and then inoculated with 102 UFC g−1L. monocytogenes; (▲) non-inoculated chicken sausage. After inoculation, samples were sealed and kept at 5 °C until analysis. (B) Recovery of BLS P34 activity extracted in the presence (¨) or absence (¡) of Tween 80 (Sant’Anna et al.).
Mentions: To evaluate the effect of BLS P34 in foods, this substance was added to fresh chicken sausage artificially inoculated with L. monocytogenes and to a natural eatable bovine wrapping. The addition of BLS P34 decreased the viable counts of L. monocytogenes in chilled chicken sausage in all incubation time investigated. Maximal reduction of the L. monocytogenes population was detected between 0 and 3 days (Figure 1A). A reduction of about 260 cfu g−1 was observed after 10 days of incubation showing that the BLS P34 has anti-listerial activity in chicken sausage. The activity of BLS P34 recovered from sausages was above 20%, but increased to more than 80% when extraction was carried out in the presence of Tween 80 (Figure 1B). The activity was maintained at this level for the incubation period of 10 days.

Bottom Line: The effectiveness of BLS P34 was increased when it was added in combination with nisin.The bacteriocin was also tested in natural eatable natural bovine wrapping (salty semi-dried tripe) against the same indicator microorganism, also showing inhibitory capability in vitro.BLS P34 showed potential to control L. monocytogenes in refrigerated meat products.

View Article: PubMed Central - PubMed

Affiliation: Laboratório de Bioquímica e Microbiologia Aplicada, Departamento de Ciência de Alimentos, Universidade Federal do Rio Grande do Sul, Porto Alegre, RS, Brazil.

ABSTRACT
The antimicrobial activity of the bacteriocin-like substance (BLS) P34 against Listeria monocytogenes was investigated in chicken sausage. The BLS was applied to chicken sausages (256 AU g(-1)) previously inoculated with a suspension of 10(2) cfu g(-1) of L. monocytogenes. BLS P34 inhibited the indicator microorganism in situ in all incubation times for up to 10 days at 5 °C. The effectiveness of BLS P34 was increased when it was added in combination with nisin. The bacteriocin was also tested in natural eatable natural bovine wrapping (salty semi-dried tripe) against the same indicator microorganism, also showing inhibitory capability in vitro. BLS P34 showed potential to control L. monocytogenes in refrigerated meat products.

Show MeSH
Related in: MedlinePlus