Evaluation of a bacteriocin-producing strain of Pediococcus acidilactici as a biopreservative for "Alheira", a fermented meat sausage

Helena Albano, Catarina Pinho, Daniela Leite, Joana Barbosa, Joana Silva, Luísa Carneiro, Rui Magalhães, Tim Hogg, Paula Teixeira*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

41 Citations (Scopus)

Abstract

This study was conducted to evaluate the ability of Pediococcus acidilactici HA-6111-2, a PA-1 bacteriocin-producing lactic acid bacterium (LAB), isolated from "Alheira" to inhibit a cocktail of Listeria innocua strains during production and shelf-life of these products. The bacteriocinogenic culture reduced the Listeria population below the detection limit (1.5log CFU/g) and had no effect on the growth of the natural LAB flora or on the pH. Pathogenic organisms were not detected in any sample. The presence of some virulence factors and antibiotic resistances of the strain to be used as a bioprotective culture were investigated. P. acidilactici HA-6111-2 did not produce any of the biogenic amines tested; no formation of biofilms was observed; more l(+)lactic acid was produced than its isomer d(-); no gelatinase, DNase or lipase activity was recorded; no structural genes for the haemolysin, enterococcal surface protein, hydrolytic compounds, aggregation protein and cell-wall adhesins were detected, no significant antibiotic resistances were found. P. acidilactici HA-6111-2 appears to have potential as a bioprotective culture during "Alheira" fermentation. Moreover, a trained panel considered the protected product to be sensorially acceptable.

Original languageEnglish
Pages (from-to)764-770
Number of pages7
JournalFood Control
Volume20
Issue number8
DOIs
Publication statusPublished - Aug 2009

Keywords

  • Bacteriocin
  • Bioprotective culture
  • Fermented sausages
  • Listeria

Fingerprint

Dive into the research topics of 'Evaluation of a bacteriocin-producing strain of Pediococcus acidilactici as a biopreservative for "Alheira", a fermented meat sausage'. Together they form a unique fingerprint.

Cite this