Bacteriocin production by protective cultures

Svetlana Rodgers; Kasipathy Kailasapathy; Julian Cox; Paul Peiris

Bacteriocin production by protective cultures

Svetlana Rodgers
, Kasipathy Kailasapathy
, Julian Cox
, Paul Peiris

Research output: Contribution to journal › Article

Abstract

Bacteriocinogenic Lactococcus lactis CSCC 146 and Pediococcus pentosaceus ATCC 43200 can be used to improve the safety of extend shelf-life cook-chill foods, however, the information on their growth and bacteriocin production rate at refrigeration temperatures was lacking. These cultures were inoculated at 105ÃƒÂ¢Ã¢"šÂ¬Ã¢â‚¬Å“108ÃƒÆ’Ã†'Ãƒ"šÃ¢â‚¬Å¡ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ‚ cfu/mL in TPGY broth and grown at 10ÃƒÆ’Ã†'Ãƒ"šÃ¢â‚¬Å¡ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ‚Â°C. Their populations were enumerated and bacteriocin titre was measured using well diffusion assay. The bacteriocins' identity produced by L. lactis and P. pentosaceus was confirmed as nisin and pediocin A, respectively, by their enzyme sensitivity pattern. Nisin (>100ÃƒÆ’Ã†'Ãƒ"šÃ¢â‚¬Å¡ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ‚ IU/mL) was detected between the third and fifth day of storage when the populations of L. lactis reached 108ÃƒÆ’Ã†'Ãƒ"šÃ¢â‚¬Å¡ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ‚ cfu/mL. Pediocin A (35ÃƒÆ’Ã†'Ãƒ"šÃ¢â‚¬Å¡ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ‚ AU/mL) was detected on the fourth day when the population of P. pentosaceus reached 109ÃƒÆ’Ã†'Ãƒ"šÃ¢â‚¬Å¡ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ‚ cfu/mL. Freeze-drying of the cultures did not reduce the speed of the production of bacteriocins. Colour, mouth-feel, texture, flavour and the overall acceptability of commercial sous vide meals was not affected by the presence of the cultures.

Original language	English
Journal	Food Service Technology
Publication status	Published - 2002

Keywords

Clostridium botulinum
protective cultures
sous vide

Cite this

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title = "Bacteriocin production by protective cultures",

abstract = "Bacteriocinogenic Lactococcus lactis CSCC 146 and Pediococcus pentosaceus ATCC 43200 can be used to improve the safety of extend shelf-life cook-chill foods, however, the information on their growth and bacteriocin production rate at refrigeration temperatures was lacking. These cultures were inoculated at 105{\~A}ƒ{\^A}¢{\~A}¢{"}{\v s}{\^A}¬{\~A}¢{\^a}‚¬{\AA}“108{\~A}ƒ{\AE}{\textquoteright}{\~A}†'{\~A}ƒ{"}{\v s}{\~A}¢{\^a}‚¬{\AA}¡{\~A}ƒ{\AE}{\textquoteright}{\~A}¢{\^a}‚¬{\AA}¡{\~A}ƒ{"}{\v s}{\~A}‚ cfu/mL in TPGY broth and grown at 10{\~A}ƒ{\AE}{\textquoteright}{\~A}†'{\~A}ƒ{"}{\v s}{\~A}¢{\^a}‚¬{\AA}¡{\~A}ƒ{\AE}{\textquoteright}{\~A}¢{\^a}‚¬{\AA}¡{\~A}ƒ{"}{\v s}{\~A}‚{\^A}°C. Their populations were enumerated and bacteriocin titre was measured using well diffusion assay. The bacteriocins' identity produced by L. lactis and P. pentosaceus was confirmed as nisin and pediocin A, respectively, by their enzyme sensitivity pattern. Nisin (>100{\~A}ƒ{\AE}{\textquoteright}{\~A}†'{\~A}ƒ{"}{\v s}{\~A}¢{\^a}‚¬{\AA}¡{\~A}ƒ{\AE}{\textquoteright}{\~A}¢{\^a}‚¬{\AA}¡{\~A}ƒ{"}{\v s}{\~A}‚ IU/mL) was detected between the third and fifth day of storage when the populations of L. lactis reached 108{\~A}ƒ{\AE}{\textquoteright}{\~A}†'{\~A}ƒ{"}{\v s}{\~A}¢{\^a}‚¬{\AA}¡{\~A}ƒ{\AE}{\textquoteright}{\~A}¢{\^a}‚¬{\AA}¡{\~A}ƒ{"}{\v s}{\~A}‚ cfu/mL. Pediocin A (35{\~A}ƒ{\AE}{\textquoteright}{\~A}†'{\~A}ƒ{"}{\v s}{\~A}¢{\^a}‚¬{\AA}¡{\~A}ƒ{\AE}{\textquoteright}{\~A}¢{\^a}‚¬{\AA}¡{\~A}ƒ{"}{\v s}{\~A}‚ AU/mL) was detected on the fourth day when the population of P. pentosaceus reached 109{\~A}ƒ{\AE}{\textquoteright}{\~A}†'{\~A}ƒ{"}{\v s}{\~A}¢{\^a}‚¬{\AA}¡{\~A}ƒ{\AE}{\textquoteright}{\~A}¢{\^a}‚¬{\AA}¡{\~A}ƒ{"}{\v s}{\~A}‚ cfu/mL. Freeze-drying of the cultures did not reduce the speed of the production of bacteriocins. Colour, mouth-feel, texture, flavour and the overall acceptability of commercial sous vide meals was not affected by the presence of the cultures.",

keywords = "Clostridium botulinum, protective cultures, sous vide",

author = "Svetlana Rodgers and Kasipathy Kailasapathy and Julian Cox and Paul Peiris",

year = "2002",

language = "English",

journal = "Food Service Technology",

issn = "1471-5732",

publisher = "Blackwell Science",

}

TY - JOUR

T1 - Bacteriocin production by protective cultures

AU - Rodgers, Svetlana

AU - Kailasapathy, Kasipathy

AU - Cox, Julian

AU - Peiris, Paul

PY - 2002

Y1 - 2002

N2 - Bacteriocinogenic Lactococcus lactis CSCC 146 and Pediococcus pentosaceus ATCC 43200 can be used to improve the safety of extend shelf-life cook-chill foods, however, the information on their growth and bacteriocin production rate at refrigeration temperatures was lacking. These cultures were inoculated at 105ÃƒÂ¢Ã¢"šÂ¬Ã¢â‚¬Å“108ÃƒÆ’Ã†'Ãƒ"šÃ¢â‚¬Å¡ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ‚ cfu/mL in TPGY broth and grown at 10ÃƒÆ’Ã†'Ãƒ"šÃ¢â‚¬Å¡ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ‚Â°C. Their populations were enumerated and bacteriocin titre was measured using well diffusion assay. The bacteriocins' identity produced by L. lactis and P. pentosaceus was confirmed as nisin and pediocin A, respectively, by their enzyme sensitivity pattern. Nisin (>100ÃƒÆ’Ã†'Ãƒ"šÃ¢â‚¬Å¡ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ‚ IU/mL) was detected between the third and fifth day of storage when the populations of L. lactis reached 108ÃƒÆ’Ã†'Ãƒ"šÃ¢â‚¬Å¡ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ‚ cfu/mL. Pediocin A (35ÃƒÆ’Ã†'Ãƒ"šÃ¢â‚¬Å¡ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ‚ AU/mL) was detected on the fourth day when the population of P. pentosaceus reached 109ÃƒÆ’Ã†'Ãƒ"šÃ¢â‚¬Å¡ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ‚ cfu/mL. Freeze-drying of the cultures did not reduce the speed of the production of bacteriocins. Colour, mouth-feel, texture, flavour and the overall acceptability of commercial sous vide meals was not affected by the presence of the cultures.

AB - Bacteriocinogenic Lactococcus lactis CSCC 146 and Pediococcus pentosaceus ATCC 43200 can be used to improve the safety of extend shelf-life cook-chill foods, however, the information on their growth and bacteriocin production rate at refrigeration temperatures was lacking. These cultures were inoculated at 105ÃƒÂ¢Ã¢"šÂ¬Ã¢â‚¬Å“108ÃƒÆ’Ã†'Ãƒ"šÃ¢â‚¬Å¡ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ‚ cfu/mL in TPGY broth and grown at 10ÃƒÆ’Ã†'Ãƒ"šÃ¢â‚¬Å¡ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ‚Â°C. Their populations were enumerated and bacteriocin titre was measured using well diffusion assay. The bacteriocins' identity produced by L. lactis and P. pentosaceus was confirmed as nisin and pediocin A, respectively, by their enzyme sensitivity pattern. Nisin (>100ÃƒÆ’Ã†'Ãƒ"šÃ¢â‚¬Å¡ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ‚ IU/mL) was detected between the third and fifth day of storage when the populations of L. lactis reached 108ÃƒÆ’Ã†'Ãƒ"šÃ¢â‚¬Å¡ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ‚ cfu/mL. Pediocin A (35ÃƒÆ’Ã†'Ãƒ"šÃ¢â‚¬Å¡ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ‚ AU/mL) was detected on the fourth day when the population of P. pentosaceus reached 109ÃƒÆ’Ã†'Ãƒ"šÃ¢â‚¬Å¡ÃƒÆ’Ã¢â‚¬Å¡Ãƒ"šÃ‚ cfu/mL. Freeze-drying of the cultures did not reduce the speed of the production of bacteriocins. Colour, mouth-feel, texture, flavour and the overall acceptability of commercial sous vide meals was not affected by the presence of the cultures.

KW - Clostridium botulinum

KW - protective cultures

KW - sous vide

UR - http://handle.uws.edu.au:8081/1959.7/34019

M3 - Article

SN - 1471-5732

JO - Food Service Technology

JF - Food Service Technology

ER -

Bacteriocin production by protective cultures

Abstract

Keywords

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