Use of pediocins in meat products like toscana fresh sausage to control listeria monocytogenes
| Autor: | Pradel Neto, Honorato |
|---|---|
| Přispěvatelé: | Silva, Antonio Tavares da |
| Jazyk: | portugalština |
| Rok vydání: | 2007 |
| Předmět: | |
| Zdroj: | Biblioteca Digital de Teses e Dissertações da UFRRJ Universidade Federal Rural do Rio de Janeiro (UFRRJ) instacron:UFRRJ |
| Popis: | Made available in DSpace on 2016-04-28T14:54:34Z (GMT). No. of bitstreams: 1 2007 - Honorato Pradel Neto.pdf: 560944 bytes, checksum: d35ac4c9317ef5c976213bb38203bfe7 (MD5) Previous issue date: 2007-08-29 The production of safe food with regard to pathogenic microorganisms is requirement of the legislation, being the Listeria monocytogenes one of the pathogens that must be controlled. Bactericins, among the preservations methods available in the literature, can be used to improve microbial reductions. The pediocin is a type of bacteriocin produced by the Pediococcus acidilactici and get action against Listeria monocytogenes. It could be used as an ingredient or additive into the product, being applied as a viable and complementary action to other conservation methods. In this work, the action of pediocina against Listeria monocytogenes, inoculated into a mass of Toscana fresh type sausage was evaluated, and the microbial growth was carried out to 30 days, comparing the control treatment, without pediocin added, with treatment with 1% of pediocin added, into selective and non selective media for Listeria monocytogenes . The results that the addition of pediocina, into the sausage mass, caused an average reduction of 2 logarithimic growing cycles over the Listeria monocytogenes counting, in the selective media, when compared with the control treatment. The effect occured promptly, already being observed in the first counting. In the non selective media, no difference between the control treatment and the treatment with 1% of pediocin added was observed, suggesting that pediocin have specific action over microrganisms like Listeria monocytogenes A produ??o de alimentos seguros com rela??o a microrganismos patog?nicos ? exig?ncia da legisla??o, sendo a Listeria monocytogenes um dos pat?genos que devem ser controlados. Entre as formas de controle a utiliza??o de bacteriocinas ? das mais promissoras. A pediocina ? um tipo de bacteriocina produzida pelo Pediococcus acidilactici e que tem a??o contra Listeria monocytogenes, podendo ser usada como ingrediente ou aditivo no produto sendo considerada uma op??o vi?vel e complementar a outros m?todos de conserva??o. Neste trabalho foi avaliada a a??o da pediocina sobre Listeria monocytogenes inoculada a massa de ling?i?a frescal tipo Toscana e foi feito o acompanhamento da contagem microbiana do tempo inicial at? 30 dias, comparando-se o tratamento controle, sem adi??o de pediocina, com o tratamento teste adicionado de 1% de pediocina, em meio seletivo e n?o seletivo para Listeria monocytogenes e a contagem total de aer?bios mes?filos respectivamente A adi??o de pediocina ? massa de ling?i?a reduziu em m?dia de 2 ciclos log a contagem de Listeria monocytogenes, quando comparado ao tratamento controle. O efeito ocorre rapidamente, j? sendo percebido na primeira contagem. Entretanto n?o se observou diferen?a na contagem total de aer?bios mes?filos entre o tratamento controle e o tratamento adicionado de 1% de bacteriocina, sugerindo que a pediocina tem a??o espec?fica sobre microrganismos como a Listeria monocytogenes. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|