The inhibitory effect of lactoccocin BZ against Escherichia coli on fresh beef
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Date
2024
Journal Title
Journal ISSN
Volume Title
Publisher
M H Schaper Gmbh Co Kg
Access Rights
info:eu-repo/semantics/closedAccess
Abstract
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.
Description
Keywords
bacteriocin, biopreservation, meat, Escherichia coli, lactococcin BZ
Journal or Series
Journal of Food Safety and Food Quality-Archiv Fur Lebensmittelhygiene
WoS Q Value
N/A
Scopus Q Value
Volume
75
Issue
1
