Controlling Listeria monocytogenes on Pork Meat with Combinations of Lyophilized Cell-adsorbed Bacteriocin of Lactobacillus curvatus CWBI-B28 and Organic Acids or Salts
- *Corresponding Author:
- Privat Kouakou
Laboratoire de Biochimie et Sciences des Aliments (LaBSA)
22 BP : 582 Abidjan 22, Belgium
E-mail: [email protected]
Received date: 11/04/2016 Accepted date: 03/05/2016 Published date: 16/05/2016
The main aim of this study was to see if the antilisterial action of lyophilized cell-adsorbed bacteriocin from Lactobacillus curvatus CWBI-B28 might be reinforced by simultaneous treatment with an organic acid or salt. Slices of raw pork (lean bacon) inoculated with Listeria monocytogenes (at 102 cfu/g meat) were either vacuum packaged directly and stored at 4°C or treated prior to packaging with a solution containing either lyophilized cell-adsorbed bacteriocin from Lactobacillus curvatus CWBI-B28 (at 1 g/100 mL), an organic acid or salt, or both. The organic acids/salts used were acetic acid, lactic acid, sodium acetate, sodium diacetate, potassium sorbate, and potassium benzoate and the concentrations of the corresponding solutions were calculated so as to treat each slice with approximately 0.1, 0.3, or 0.5 mg acid/salt. Of the antimicrobials used alone, LCaB had the strongest inhibitory effect (a 1-Log reduction in the Listeria cfu count after two weeks, followed by an increase). In combination with LCaB, three antimicrobials had a much more drastic effect: acetic acid, sodium diacetate, and potassium benzoate. At the highest acid/salt concentration tested in such combinations, Listeria became undetectable after one or two weeks and remained so until the end of the 6-week experiment.