Inhibition of Listeria monocytogenes in fresh sausage by bacteriocinogenic Lactobacillus curvatus UFV-NPAC1 and its semi-purified bacteriocin

• Published in: Food science & technology Vol. 118; p. 108757
• Main Authors: Castilho, Natalia Parma Augusto de, Todorov, Svetoslav Dimitrov, Oliveira, Leandro Licursi, Bersot, Luciano dos Santos, Nero, Luís Augusto
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01-01-2020
• Subjects: Bacteriocin; Bacteriocinogenic L. curvatus; Fresh sausage; L. monocytogenes; Fresh sausage; L. monocytogenes; Bacteriocinogenic L. curvatus; Bacteriocin
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2019.108757

The aim of the study was to evaluate the inhibitory activity of Lactobacillus curvatus UFV-NPAC1 and its bacteriocin on Listeria monocytogenes in a controlled food matrix. Fresh sausages were prepared and inoculated with different combinations of L. curvatus UFV-NPAC1 (bacteriocinogenic strain, 106 CFU/g), L. sakei ATCC 15521 (non-bacteriocinogenic strain, 106 CFU/g), L. monocytogenes (target, 103 CFU/g), nisin (12.5 mg/g) and partially purified bacteriocin from L. curvatus UFV-NPAC1 (12.5 mg/g and 6.25 mg/g), and stored at 7 °C for 10 days. Microbial populations and bacteriocin production was assessed after 1, 4, 7 and 10 days. LAB counts did not present significant differences amongst treatments and storage periods (p > 0.05). L. monocytogenes counts of sausages inoculated with the pathogen and the bacteriocinogenic strain ranged from 1.0 to 2.0 log CFU/g, being significantly different from the pathogen control (p < 0.05). Nisin and partially purified bacteriocin also determined a decrease of L. monocytogenes counts when compared with the pathogen control, ranging from 1.0 to 3.0 log CFU/g (p > 0.05). These results indicate that L. curvatus UFV-NPAC1 was able to control L. monocytogenes growth in fresh sausage stored at 7 °C.
•Practical use of a bacteriocinogenic strain (L. curvatus UFV-NPAC1) as a biopreservative.•Demonstration in a food system, fresh sausage, of L. monocytogenes inhibition.•Alternative use of a bacterial strain as a biopreservative in a food system.•No interference of the bacteriocinogenic strain over the sausage autochthonous microbiota.