TY - JOUR
T1 - Anti-listeria activity of Pediococcus pentosaceus BCC 3772 and application as starter culture for Nham, a traditional fermented pork sausage
AU - Kingcha, Yutthana
AU - Tosukhowong, Amonlaya
AU - Zendo, Takeshi
AU - Roytrakul, Sittiruk
AU - Luxananil, Plearnpis
AU - Chareonpornsook, Kingeaw
AU - Valyasevi, Ruud
AU - Sonomoto, Kenji
AU - Visessanguan, Wonnop
N1 - Funding Information:
This study was supported by the joint program in the field of biotechnology under Japan Society for the Promotion of Science (JSPS) , National Research Council of Thailand (NRCT) and National Science and Technology Development Agency of Thailand (NSTDA) . We were grateful to Prof. Prapon Wilairat for critical reading of the manuscript.
PY - 2012/5
Y1 - 2012/5
N2 - Lactic acid bacteria forming bacteriocin active against Listeria monocytogenes were screened for potential use in controlling growth of L. monocytogenes in Nham, a Thai traditional fermented pork sausage. Based on the spot-on-lawn assay, Pediococcus pentosaceus BCC 3772 was found to produce the highest anti-listeria activity. Through a series of chromatographic techniques, Edman N-terminal sequencing and mass spectrometry, this anti-listeria compound showed a complete homology to pediocin PA-1/AcH. Inoculation of P. pentosaceus BCC 3772 in Nham caused a significant decrease of 3.2 log in population of spiked L. monocytogenes within 18-24 h of fermentation, in comparison with the initial count with no significant changes in sensory properties and consumer acceptability on the overall characteristics of the final fermented Nham products. These results indicate that the P. pentosaceus BCC 3772 should be useful as a functional starter culture for control of L. monocytogenes without compromising the unique quality of Nham.
AB - Lactic acid bacteria forming bacteriocin active against Listeria monocytogenes were screened for potential use in controlling growth of L. monocytogenes in Nham, a Thai traditional fermented pork sausage. Based on the spot-on-lawn assay, Pediococcus pentosaceus BCC 3772 was found to produce the highest anti-listeria activity. Through a series of chromatographic techniques, Edman N-terminal sequencing and mass spectrometry, this anti-listeria compound showed a complete homology to pediocin PA-1/AcH. Inoculation of P. pentosaceus BCC 3772 in Nham caused a significant decrease of 3.2 log in population of spiked L. monocytogenes within 18-24 h of fermentation, in comparison with the initial count with no significant changes in sensory properties and consumer acceptability on the overall characteristics of the final fermented Nham products. These results indicate that the P. pentosaceus BCC 3772 should be useful as a functional starter culture for control of L. monocytogenes without compromising the unique quality of Nham.
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U2 - 10.1016/j.foodcont.2011.10.005
DO - 10.1016/j.foodcont.2011.10.005
M3 - Article
AN - SCOPUS:80755184675
SN - 0956-7135
VL - 25
SP - 190
EP - 196
JO - Food Control
JF - Food Control
IS - 1
ER -