期刊
FOOD MICROBIOLOGY
卷 68, 期 -, 页码 97-103出版社
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fm.2017.07.002
关键词
Bacteriocins; Enterococcus durans; Listeria monocytogenes; Ready-to-eat meat
资金
- National Key Technology Support Program [2015BAD16B04]
- Natural Science Foundation of Jiangsu Province [BK20151550]
- Jiangsu Province Science and Technology [BE2014711]
- Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD)
- Scholarship Council of Nanjing University of Finance Economics
- US Agriculture and Food Research Initiative from USDA National Institute of Food and Agriculture [2011-68003-30012]
- Center for Food Safety, University of Georgia.
- NIFA [688750, 2011-68003-30012] Funding Source: Federal RePORTER
' Listeria monocytogenes is a nonfastidious, widely occurring foodborne pathogen that is a major challenge to the food industry. Enterococcus durans 152, a confirmed L. monocytogenes-control microorganism, was isolated from floor drain samples from a food processing facility. In this study, the two bacteriocins produced by E. durans 152 were characterized and identified as Dur 152A (an enterocin L50A derivative with two amino acid substitutions of I -> M) and enterocin L50B. The bacteriocins were then partially purified and evaluated for inhibitory activity to L. monocytogenes in deli ham. Results revealed that at 400 AU/ml, the bacteriocins prevented growth of listeria in deli ham for at least 10 weeks at 8 degrees C and at least 30 days at 15 degrees C. For comparison, 500 ppm Nisin controlled listeria growth for up to 6 weeks at 8 degrees C and up to 18 days at 15 degrees C. These findings reveal the potential for the bacteriocins of E. durans 152 to serve as anti-listerial agents in deli meat. (C) 2017 Elsevier Ltd. All rights reserved.
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