Development of bioactive food packaging materials using immobilised bacteriocins lacticin 3147 and nisaplin
| Autor: | A G, Scannell, C, Hill, R P, Ross, S, Marx, W, Hartmeier, Elke, K, Arendt |
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| Rok vydání: | 2000 |
| Předmět: |
Staphylococcus aureus
Time Factors Listeria Swine Population Shelf life Microbiology chemistry.chemical_compound Bacteriocin Bacterial Proteins Bacteriocins Cheese Food Preservation Animals Food science education Nisin education.field_of_study biology Bacteria Lactococcus lactis Food Packaging General Medicine biology.organism_classification Lactic acid Food packaging Meat Products chemistry Modified atmosphere Food Microbiology Food Preservatives Food Science |
| Zdroj: | International journal of food microbiology. 60(2-3) |
| ISSN: | 0168-1605 |
| Popis: | Immobilisation of the bacteriocins nisin and lacticin 3147 to packaging materials was investigated. Stability of both cellulose-based bioactive inserts and anti-microbial polyethylene/polyamide pouches was examined over time. Anti-microbial activity against the indicator strain Lactococcus lactis subsp. lactis HP, in addition to Listeria innocua DPC 1770 and Staphylococcus aureus MMPR3 was observed for all bacteriocin-adsorbed materials. Activity retention of the inserts showed an initial decrease in the first week of storage but remained stable for the remaining 3 months of the trial. However, adsorption of lacticin 3147 to plastic film was unsuccessful, nisin bound well and the resulting film maintained its activity for 3-month period, both at room temperature and under refrigeration. When applied to food systems, the anti-microbial packaging reduced the population of lactic acid bacteria in sliced cheese and ham stored in modified atmosphere packaging (MAP) at refrigeration temperatures, thus extending the shelf life. Nisin-adsorbed bioactive inserts reduced levels of Listeria innocua by > or = 2 log units in both products, and Staphylococcus aureus by approximately 1.5 log units in cheese, and approximately 2.8 log units in ham. Similar reductions were observed in cheese vacuum-packaged in nisin-adsorbed pouches. |
| Databáze: | OpenAIRE |
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