Control of the growth of Listeria monocytogenes in vacuum packed ham using a supernatant with metabolic waste of Lactic Acid Bacteria
Keywords:
Antilisteria activity, Lactobacillus plantarum, Oenococcus oeni, hamAbstract
A mixture of four Lactobacillus plantarum and two Oenococcus oeni strains isolated from vacuum packed spoiled sausages were evaluated as biopreservation cultures to control the growth of Listeria monocytogenes in cold smoked ham, vacuum packed and stored at 5 ° C. The six strains produced in vitro compounds with antilisteria activity, the inhibitory activity was observed in a test carried out on sterile, vacuum-packed ham intentionally contaminated with a mixture of listeria. The initial and final cell numbers of L. monocytogenes were quantified in Oxford plates incubated at 25 ° C. The cell-free supernatants of the development of each of the strains were tested independently and together, in both test conditions they were antilisterial, probably due to the production of bacteriocins. The presence of the supernatant with metabolic debris from L. plantarum did not influence the sensory quality of cold-smoked ham stored at 5 ° C, but that of O. oeni caused strong acidic and amino odors and was rejected as a culture for the biopreservation of cold ham. L. plantarum bacteriocin-producing strains caused a 4-day lag phase of L. monocytogenes before showing a reduction in the number of L. monocytogenes by 2.6 log CFU / g after 30 days of incubation at 5 ± 0.5 ° C. L. plantarum metabolic waste supernatants are an alternative in the biocontrol of L. monocytogenes in cold-smoked, vacuum-packed ham.
References
Huss, H. H., L. Nilsson, and L. V. Jørgensen. 1998. Risks presented by Listeria monocytogenes on cold-smoked salmon, p. 142–151. In Proceedings of the Sixth International Symposium on Microbiology of Food and Cosmetics in Europe on April 15, 1997. Environment Institute, Ispra, Italy.
Mäkelä, P. M., Korkeala, H. J., & Laine, J. J. 1990. Raw materials of cooked ring sausages as a source of spoilage lactic acid bacteria. Journal of food protection, 53(11): 965-968.
Nilsson, L., H. H. Huss, and L. Gram. 1997. Inhibition of Listeria monocytogenes on cold-smoked salmon by nisin and carbon dioxide atmosphere. Int. J. Food Microbiol. 38: 217–227.
Padilla-Frausto, J. J., Cepeda-Marquez, L. G., Salgado, L. M., Iturriaga, M. H., & Arvizu-Medrano, S. M. 2015. Detection and genotyping of Leuconostoc spp. in a sausage processing plant. Journal of food protection, 78(12): 2170-2176.
Prencipe, V. A., Rizzi, V., Acciari, V., Iannetti, L., Giovannini, A., Serraino, A., ... & Caporale, V. 2012. Listeria monocytogenes prevalence, contamination levels and strains characterization throughout the Parma ham processing chain. Food Control, 25(1): 150-158.
Reis, J. A., Paula, A. T., Casarotti, S. N., & Penna, A. L. B. 2012. Lactic acid bacteria antimicrobial compounds: characteristics and applications. Food Engineering Reviews, 4(2): 124-140.
Rørvik, L. M., M. Yndestad, and E. Skjerve. 1991. Growth of Listeria monocytogenes in vacuum-packed smoked salmon during storage at 4°C. Int. J. Food Microbiol. 14: 111–118.
Tremonte, P., Pannella, G., Succi, M., Tipaldi, L., Sturchio, M., Coppola, R., ... & Sorrentino, E. 2017. Antimicrobial activity of Lactobacillus plantarum strains isolated from different environments: A preliminary study. International Food Research Journal, 24(2).
