The inhibitory effect of lactoccocin BZ against Escherichia coli on fresh beef

Küçük Resim Yok

Tarih

2024

Dergi Başlığı

Dergi ISSN

Cilt Başlığı

Yayıncı

M H Schaper Gmbh Co Kg

Erişim Hakkı

info:eu-repo/semantics/closedAccess

Özet

During the processing of fresh meat, there is a risk of contamination with foodborne pathogenic E. coli. The use of bacteriocins is considered to ensure the safety of fresh meat. In this context, the impact of lactococcin BZ on the E. coli population in fresh beef has been investigated. The antibacterial activity of lactococcin BZ was observed in meat samples inoculated with E. coli both during and after attachment condition (10(3) and 10(6) CFU/mL), and over a 12 days storage period in refrigeration (4 degrees C). Different amounts of lactococcin BZ (ranging from 400 to 3200 AU/mL) were applied to fresh meat for varying treatment durations (0-30 minutes). Following the application of lactococcin BZ at levels of 800, 1600, and 3200 AU/mL during attachment, E. coli counts were immediately reduced by 3.62 log units. At high inoculum dose, lactococcin BZ (3200 AU/mL) decreased the pathogen by approximately 6 log units in 5 minutes during attachment. E. coli exhibited sensitivity to lactococcin BZ (400, 1600, and 3200 AU/mL) both in low and high inoculum doses after attachment to fresh beef. Furthermore, the inhibitory effect of lactococcin BZ increased with its concentration over the 12 days of refrigerated. In conclusion, lactococcin BZ demonstrated inhibitory effect against E. coli in fresh beef, suggesting its potential use as a biopreservative in the meat industry.

Açıklama

Anahtar Kelimeler

bacteriocin, biopreservation, meat, Escherichia coli, lactococcin BZ

Kaynak

Journal of Food Safety and Food Quality-Archiv Fur Lebensmittelhygiene

WoS Q Değeri

N/A

Scopus Q Değeri

Cilt

75

Sayı

1

Künye