RT info:eu-repo/semantics/article
T1 Selection of lactic acid bacteria as biopreservation agents and optimization of their mode of application for the control of Listeria monocytogenes in ready-to-eat cooked meat products
A1 Barcenilla Canduela, Coral
A1 Puente, Alba
A1 Cobo Díaz, José Francisco
A1 Alexa, Elena-Alexandra
A1 Garcia-Gutierrez, Enriqueta
A1 O’Connor, Paula M.
A1 Cotter, Paul D.
A1 González Raurich, María Montserrat
A1 López Fernández, María Mercedes
A1 Prieto Maradona, Miguel
A1 Álvarez Ordóñez, Avelino
A2 Tecnologia de los Alimentos
K1 Tecnología de los alimentos
K1 Food cultures
K1 Pathogen
K1 Nisin
K1 Natural antimicrobials
K1 High pressure processing
K1 16S rRNA
AB [EN] In order to meet consumers´demands for more natural foods and to find new methods to control foodborne pathogens in them, research is currently being focused on alternative preservation approaches, such as biopreservation with lactic acid bacteria (LAB). Here, a collection of lactic acid bacteria (LAB) isolates was characterized to identify potential biopreservative agents. Six isolates (one Lactococcus lactis, one Lacticaseibacillus paracasei and four Lactiplantibacillus plantarum) were selected based on their antimicrobial activity in in vitro assays. Whole genome sequencing showed that none of the six LAB isolates carried known virulence factors or acquired antimicrobial resistance genes, and that the L. lactis isolate was potentially a nisin Z producer. Growth of L. monocytogenes was successfully limited by L. lactis ULE383, L. paracasei ULE721 and L. plantarum ULE1599 throughout the shelf-life of cooked ham, meatloaf and roasted pork shoulder. These LAB isolates were also applied individually or as a cocktail at different inoculum concentrations (4, 6 and 8 log10 CFU/g) in challenge test studies involving cooked ham, showing a stronger anti-Listerial activity when a cocktail was used at 8 log10 CFU/g. Thus, a reduction of up to ~5.0 log10 CFU/g in L. monocytogenes growth potential was attained in cooked ham packaged under vacuum, modified atmosphere packaging or vacuum followed by high pressure processing (HPP). Only minor changes in color and texture were induced, although there was a significant acidification of the product when the LAB cultures were applied. Remarkably, this acidification was delayed when HPP was applied to the LAB inoculated batches. Metataxonomic analyses showed that the LAB cocktail was able to grow in the cooked ham and outcompete the indigenous microbiota, including spoilage microorganisms such as Brochothrix. Moreover, none of the batches were considered unacceptable in a sensory evaluation. Overall, this study shows the favourable antilisterial activity of the cocktail of LAB employed, with the combination of HPP and LAB achieving a complete inhibition of the pathogen with no detrimental effects in physico-chemical or sensorial evaluations, highlighting the usefulness of biopreservation approaches involving LAB for enhancing the safety of cooked meat products.
PB Elsevier
SN 0168-1605
LK https://hdl.handle.net/10612/16968
UL https://hdl.handle.net/10612/16968
NO Barcenilla, C., Puente, A., Cobo-Díaz, J. F., Alexa, E.-A., Garcia-Gutierrez, E., O’Connor, P. M., Cotter, P. D., González-Raurich, M., López, M., Prieto, M., Y Álvarez-Ordóñez, A. (2023). Selection of lactic acid bacteria as biopreservation agents and optimization of their mode of application for the control of Listeria monocytogenes in ready-to-eat cooked meat products. International Journal of Food Microbiology, 403(110341), 110341. https://doi.org/10.1016/j.ijfoodmicro.2023.110341
DS BULERIA. Repositorio Institucional de la Universidad de León
RD 23-may-2024