In vitro application of bacteriocin produced by Lactiplantibacillus plantarum for the biopreservation of meat at refrigeration temperature.

Autor: Ansari, Asma, Ibrahim, Fariha, Haider, Muhammad Samee, Aman, Afsheen
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Zdroj: Journal of Food Processing & Preservation; Jan2022, Vol. 46 Issue 1, p1-10, 10p
Abstrakt: The purpose of the current investigation is to characterize and elucidate the role of Bac‐IB45 as biopreservative to enhance the shelf life of meat at refrigeration. In this study, Bac‐IB45 produced by Lactiplantibacillus plantarum KIBGE‐IB45 was characterized for its amino acid analysis and N terminal sequencing. Fourier‐transform infrared spectroscopy was used to check the effect of bacteriocin on cells of Listeria monocytogenes ATCC‐7644. To check the antibacterial efficacy, purified Bac‐IB45 was used as biopreservative for the preservation of meat sample infected with L. monocytogenes ATCC‐7644. The N‐terminal sequence analysis revealed that Bac‐IB45 constitutes a unique sequence: XAPQNXMNGL [C0HLT6]. Bac‐IB45 successfully controlled the growth of L. monocytogenes ATCC‐7644 and other microorganisms up to 14 days at 4°C. Bac‐IB45 also preserved minced meat with its original color, pH, and texture at refrigeration temperature. Bac‐IB45 could be used as natural biopreservative to enhance the shelf life of meat at refrigeration for 14 days. Novelty impact statement: In this study a Bacteriocin (Bac‐IB45) produced by Lactiplantibacillus plantarum was used for the biopreservation of meat at refrigeration temperature up to 14 days. Bac‐IB45 shows a unique N‐terminal sequence and successfully control the growth of L. monocytogenes ATCC‐7644 and other microorganisms in the meat sample with the preservation of texture and color. [ABSTRACT FROM AUTHOR]
Databáze: Complementary Index
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