Scientific journal

49 2010

Journal of Food and Nutrition Research
Summary No. 4 / 2010

Control of Listeria monocytogenes by bacteriocin-producing Pediococcus acidilactici 13 and its antimicrobial substance in a dry fermented sausage sucuk and in turkey breast
Journal of Food and Nutrition Research, 49, 2010, No. 4, s. 206-214

Serap Cosansu, Sakarya University, Faculty of Engineering, Department of Food Engineering, Esentepe Campus, 54187 Sakarya, Turkey. E-mail:, tel: +90 264 295 59 24, fax: +90 264 295 56 01

Summary: This study evaluated control of Listeria monocytogenes during sucuk (a dry fermented sausage) ripening and storage of a sliced turkey breast product with Pediococcus acidilactici 13, which had been originally isolated from naturally fermented sucuk. When P. acidilactici 13 was used as a starter culture for sucuk production, L. monocytogenes counts decreased by 3.32 log CFU•g-1 during the 8-day ripening period, whereas the reduction in control samples was 1.37 log CFU•g-1 (P < 0.05). Treatment of turkey breast slices with partially purified substance of P. acidilactici 13 resulted in an immediate reduction by 1.03 log CFU•cm-2 (P < 0.05). It was concluded that P. acidilactici 13 could be useful as a protective culture for control of L. monocytogenes in particular in fermented meat products. The antimicrobial substance produced by this strain could only reduce the contamination by L. monocytogenes in a non-fermented meat product.

Keywords: Pediococcus acidilactici; Listeria monocytogenes; fermented sausage; turkey breast; protective culture

  (pdf, 130.49 Kb, 1438x)