Antilisterial Activity of Bacteriocin Isolated from Leuconostoc mesenteroides ssp. mesenteroides IMAU:10231 in the Production of Sremska Sausages: Lactic Acid Bacteria Isolation, Bacteriocin Identification and Meat Application Experiments
Slavica Vesković Moračanin1*, Lazar Turubatović1, Marija Škrinjar2 and Dragojlo Obradović3
1Institute of Meat Hygiene and Technology, Kaćanskog 13, RS-11000 Belgrade, Serbia
2Faculty of Technology, Bulevar cara Lazara 1, RS-21000 Novi Sad, Serbia
3Faculty of Agriculture, Nemanjina 6, RS-11080 Belgrade, Serbia
Article history:
Received October 6, 2011
Accepted March 14, 2012
Key words:
Leuconostoc mesenteroides ssp. mesenteroides IMAU:10231, bacteriocin, Sremska sausage, biopreservation
Summary:
Lactic acid bacteria (LAB) have an essential role in the production of fermented meat products. The metabolic activity of LAB affects the ripening process, leading to the formation of the desired sensory characteristics of the products, while inhibiting the growth of undesirable microorganisms. Bacteriocins are extracellular peptides or protein molecules, produced by some LAB, which possess bactericidal properties against specific species or genera of microorganisms, usually related bacteria. Bacteriocin production by LAB can act in a selective and competitive way against the surrounding microbiota, which may contain spoilage bacteria or pathogenic microorganisms including Listeria monocytogenes. This pathogen is widely distributed in raw products, it survives in different production areas, and human infections have a high mortality rate, all of which makes the control of this microorganism important in food production. The aim of this work is to determine the possibilities of utilizing a novel bacteriocin isolated from Leuconostoc mesenteroides ssp. mesenteroides IMAU:10231 in order to prevent the survival of Listeria monocytogenes in the production of traditional Serbian Sremska sausages. The bacteriocin-producing strain of Leuconostoc originated from the same sausage, which had been produced in the traditional manner. Bacteriocin was isolated using precipitation procedures with ammonium sulphate, and then its properties (strength and range of activities, relationship to high temperatures and proteolytic enzymes) were determined under laboratory conditions. Also, based on the obtained laboratory results, the antilisterial effect of bacteriocin, included as an additive, was examined in the production of traditional Sremska sausages. Expressed antilisterial activity of bacteriocin has an interesting food safety potential which can be used in the meat industry in the production of fermented sausages. Further research will contribute to a better understanding of its nature, activities, opportunities for application, but also to discovering new bacteriocin-producing strains of LAB, which could act as natural food preservatives, or bioprotectors, when used in a specific (controlled) manner.
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