Anti-listeria activity of Pediococcus pentosaceus BCC 3772 and application as starter culture for Nham, a traditional fermented pork sausage
作者： Yutthana Kingcha , Amonlaya Tosukhowong , Takeshi Zendo , Sittiruk Roytrakul , Plearnpis Luxananil
DOI: 10.1016/J.FOODCONT.2011.10.005
关键词:
摘要: Abstract Lactic acid bacteria forming bacteriocin active against Listeria monocytogenes were screened for potential use in controlling growth of L. Nham, a Thai traditional fermented pork sausage. Based on the spot-on-lawn assay, Pediococcus pentosaceus BCC 3772 was found to produce highest anti-listeria activity. Through series chromatographic techniques, Edman N-terminal sequencing and mass spectrometry, this compound showed complete homology pediocin PA-1/AcH. Inoculation P. pentosaceus Nham caused significant decrease 3.2 log population spiked L. monocytogenes within 18–24 h fermentation, comparison with initial count no changes sensory properties consumer acceptability overall characteristics final products. These results indicate that should be useful as functional starter culture control without compromising unique quality Nham.
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