Izvorni znanstveni članak
The effect of enterocin EF-101 on minced meat microflora
Dea Kralj
Marta Kiš
; Veterinarski fakultet Sveučilišta u Zagreb, Zagreb, Hrvatska
Nevijo Zdolec
orcid.org/0000-0001-7413-8115
; Veterinarski fakultet Sveučilišta u Zagreb, Zagreb, Hrvatska
Sažetak
In this study, the antibacterial effect was investigated of enterocin EF-101 in minced meat, packed in aerobic conditions and cold-stored during its shelf-life. Enterocin was semi-purified from the neutralized supernatant (pH = 7; 10 N NaOH) of Enterococcus faecalis EF-101, by precipitation with ammonium sulphate (484.54 g/L). The activity of enterocin (AU/mL) was tested in relation to Listeria monocytogenes NCTC 10527 and an appropriate solution of enterocin in phosphate buffer (pH = 7) was added to the minced meat (2560 AU/ kg). Minced meat with and without enterocin was microbiologicaly analysed on days 0, 1, 2, 3 and 4, in triplicate for the aerobic mesophilic bacteria count, enterobacteria, psychrophiles, staphylococci, coliforms, Escherichia coli, lactic acid bacteria, L. monocytogenes and pH values. The number of aerobic mesophilic bacteria, enterobacteria, psychrophiles, staphylococci, coliforms and lactic acid bacteria increased during the storage in both groups, while the pH did not change significantly. However, the antimicrobial effect of enterocin may be the reason for the decreased population of lactic acid bacteria and enterobacteria at the end of storage. However, the strongest antimicrobial effect was noted on day 0, or immediately after the addition of enterocin, in relation to the populations of psychrophiles, coliforms and aerobic mesophilic bacteria. These results indicate the activity of enterocin in the meat substrate, but with a limited antimicrobial effect probably due to its rapid degradation by tissue or bacterial enzymes. It is necessary to evaluate further the stability and activity of enterocin EF-101 in combination with other antimicrobial technologies.
Ključne riječi
enterocin; Enterococcus faecalis EF-101; minced meat; bacteria
Hrčak ID:
250156
URI
Datum izdavanja:
1.12.2020.
Posjeta: 655 *