Effects of curing additives on the control of Listeria monocytogenes by lactocin 705 in meat slurry
1998
Vignolo, G. | Fadda, S. | Kairuz, M.N. de | Holgado, R. de | Oliver, G.
Meat slurry inoculated with Listeria monocytogenes (4.00 cfu g-1) was mixed with different levels of curing additives and their influence on the inhibitory effect of lactocin 705 (17,000 AU ml-1) was evaluated at 20 degrees C. Inhibition of L. monocytogenes was 1.90 and 1.00 log less in meat slurry with 5 and 7% NaCl than in meat slurry without added sodium chloride. When nitrite and bacteriocin were added together, less nitrite (200 microgram g-1) was required to obtain the same Listeria population (3.00 log cfu g-1) as when 800 microgram g-1 NaNO2 was used. However, when compared with lactocin 705 alone, less Listeria inhibition was observed showing also a protective effect of NaNO2. When ascorbic acid and alginate meat binder were assayed in the presence of the bacteriocin, the inhibition of L. monocytogenes was less effective, but when sodium lactate (2%) was added to the meat slurry, almost no protective effect was observed. These results indicated that the use of lactocin 705 to control L. monocytogenes was less effective in the presence of curing ingredients.
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