Broad spectrum antibacterial activity of Pediococcus damnosus and Pediococcus pentosaceus in minced meat

Eija Skyttä (Corresponding Author), W. Hereijgers, Tiina Mattila-Sandholm

Research output: Contribution to journalArticleScientificpeer-review

28 Citations (Scopus)

Abstract

Three Pediococcus strains producing bacteriocin-like inhibitors were tested for their antibacterial effects. The study was carried out in minced meat inoculated with four test organisms,Yersinia enterocolitica, Listeria monocytogenes or Pseudomonas fragi and Pseudomonas fluorescens. The inoculation levels of pediococci varied within a range of 103–108 cfu g−1, whereas the number of test organisms inoculated was approximately constant at 102 cfu g−1. In order to enhance the bacteriocin production of pediococci, the inoculated samples were first kept at 15°C for 2 days, thereafter they were stored at 6°C. The growth of test organisms was followed at 2 or 3-day intervals for 2 weeks. The results showed that all strains of pediococci inhibited the growth of test organisms at the highest inoculation level, lower levels did not have any effect on the growth of test organisms. In parallel, the experiments were carried out by replacing the viable Pediococcus cells by a cell-free crude extract of inhibitors isolated from the growth medium of pediococci. The extracts showed a strong inhibition potential against all test organisms. The pH values of the samples did not significantly decrease during the storage period. The results showed evidence that selected strains of pediococci have a broad spectrum antibacterial potential in a food matrix due to inhibition of Gram-negative organisms.

Original languageEnglish
Pages (from-to)231 - 237
Number of pages7
JournalFood Microbiology
Volume8
Issue number3
DOIs
Publication statusPublished - 1991
MoE publication typeA1 Journal article-refereed

Fingerprint

Pediococcus damnosus
Pediococcus
Pediococcus pentosaceus
minced meat
Meat
organisms
Bacteriocins
testing
bacteriocins
Pseudomonas fragi
Growth
Pseudomonas fluorescens
Growth Inhibitors
Yersinia enterocolitica
food matrix
extracts
Listeria monocytogenes
Complex Mixtures
storage time
culture media

Cite this

Skyttä, Eija ; Hereijgers, W. ; Mattila-Sandholm, Tiina. / Broad spectrum antibacterial activity of Pediococcus damnosus and Pediococcus pentosaceus in minced meat. In: Food Microbiology. 1991 ; Vol. 8, No. 3. pp. 231 - 237.
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abstract = "Three Pediococcus strains producing bacteriocin-like inhibitors were tested for their antibacterial effects. The study was carried out in minced meat inoculated with four test organisms,Yersinia enterocolitica, Listeria monocytogenes or Pseudomonas fragi and Pseudomonas fluorescens. The inoculation levels of pediococci varied within a range of 103–108 cfu g−1, whereas the number of test organisms inoculated was approximately constant at 102 cfu g−1. In order to enhance the bacteriocin production of pediococci, the inoculated samples were first kept at 15°C for 2 days, thereafter they were stored at 6°C. The growth of test organisms was followed at 2 or 3-day intervals for 2 weeks. The results showed that all strains of pediococci inhibited the growth of test organisms at the highest inoculation level, lower levels did not have any effect on the growth of test organisms. In parallel, the experiments were carried out by replacing the viable Pediococcus cells by a cell-free crude extract of inhibitors isolated from the growth medium of pediococci. The extracts showed a strong inhibition potential against all test organisms. The pH values of the samples did not significantly decrease during the storage period. The results showed evidence that selected strains of pediococci have a broad spectrum antibacterial potential in a food matrix due to inhibition of Gram-negative organisms.",
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Broad spectrum antibacterial activity of Pediococcus damnosus and Pediococcus pentosaceus in minced meat. / Skyttä, Eija (Corresponding Author); Hereijgers, W.; Mattila-Sandholm, Tiina.

In: Food Microbiology, Vol. 8, No. 3, 1991, p. 231 - 237.

Research output: Contribution to journalArticleScientificpeer-review

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AU - Skyttä, Eija

AU - Hereijgers, W.

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AB - Three Pediococcus strains producing bacteriocin-like inhibitors were tested for their antibacterial effects. The study was carried out in minced meat inoculated with four test organisms,Yersinia enterocolitica, Listeria monocytogenes or Pseudomonas fragi and Pseudomonas fluorescens. The inoculation levels of pediococci varied within a range of 103–108 cfu g−1, whereas the number of test organisms inoculated was approximately constant at 102 cfu g−1. In order to enhance the bacteriocin production of pediococci, the inoculated samples were first kept at 15°C for 2 days, thereafter they were stored at 6°C. The growth of test organisms was followed at 2 or 3-day intervals for 2 weeks. The results showed that all strains of pediococci inhibited the growth of test organisms at the highest inoculation level, lower levels did not have any effect on the growth of test organisms. In parallel, the experiments were carried out by replacing the viable Pediococcus cells by a cell-free crude extract of inhibitors isolated from the growth medium of pediococci. The extracts showed a strong inhibition potential against all test organisms. The pH values of the samples did not significantly decrease during the storage period. The results showed evidence that selected strains of pediococci have a broad spectrum antibacterial potential in a food matrix due to inhibition of Gram-negative organisms.

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