Original scientific paper

https://doi.org/10.15567/mljekarstvo.2016.0306

Utilization of bacteriocin-producing bacteria in dairy products

Matěj Patrovský ; Department of Biotechnology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Technická 6, 166 28 Praha 6 - Dejvice, Czech Republic
Lenka Kouřimská ; Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 21 Praha 6 - Suchdol, Czech Republic
Šárka Havlíková ; Dairy Research Institute Ltd., Soběslavská 841, 390 02 Tábor, Czech Republic
Jaroslava Marková ; Dairy Research Institute Ltd., Soběslavská 841, 390 02 Tábor, Czech Republic
Radko Pechar ; Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 21 Praha 6 - Suchdol, Czech Republic
Vojtěch Rada ; Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 21 Praha 6 - Suchdol, Czech Republic

Abstract

Lactic acid bacteria have been used since ancient times for food preparation and for bio-conservation by fermentation. Selected strains are capable of producing antimicrobial peptides - bacteriocins, which can be natural preservatives, especially in products with short shelf lives. The present study is focused on inhibitory effects of the bacteriocin-producing bacteria strains Enterococcus faecium, Pediococccus acidilactici and Lactobacillus plantarum against Listeria innocua as an indicator microorganism. Freeze-dried preparations of bacterial strains producing particular bacteriocins were tested by agar well-diffusion assay and by the traditional spread plate method. Plantaricin exhibited the highest anti-listerial effect among the tested bacteriocins. Pediocin also demonstrated a distinct inhibitory effect, but enterocin appeared to be heat labile and its efficiency was also suppressed under cold storage conditions. Plantaricin reduced Listeria innocua counts by 1 log in dairy spread made from cheese and quark. The formation of bacteriocins by various Lactobacillus plantarum strains were substantially influenced by the cultivation conditions of the mother culture and by the microbial preparation process before freeze-drying. Bacteriocins introduced into foodstuffs via protective cultures in situ offer new perspectives on enhancing food quality and safety.

Keywords

bio-conservation; protective culture; lactic acid bacteria; bacteriocin; Listeria spp

Hrčak ID:

161267

URI

https://hrcak.srce.hr/161267

Publication date:

6.7.2016.

Article data in other languages: croatian

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