doi: 10.17113/ftb.54.03.16.4373
Inhibitory Effect of Lactococcin BZ Against Listeria innocua and Indigenous Microbiota of Fresh Beef
Zeliha Yıldırım1*, Sabire Yerlikaya2, Nilgün Öncül3 and Tuba Sakin1
1Niğde University, Food Engineering Department, TR-51240 Niğde, Turkey
2Karamanoğlu Mehmetbey University, Food Engineering Department, TR-70100 Karaman, Turkey
3Gaziosmanpaşa University, Food Engineering Department, TR-60250 Tokat, Turkey
Article history:
Received July 23, 2015
Accepted May 6, 2016
Key words:
bacteriocin, lactococcin BZ, beef, microbiological quality, Listeria innocua
Summary:
In this study, the effect of lactococcin BZ on microbiological quality of fresh beef is investigated. For this purpose, the meat samples were treated with various amounts of lactococcin BZ (200–2500 AU/mL), a bacteriocin produced by Lactococcus lactis spp. lactis BZ, and kept at 4–5 °C for 12 days. During storage, the microbiological properties of the meat samples with or without lactococcin BZ were determined. Inhibitory effect of lactococcin BZ depended on its amount. The higher the amount of lactococcin BZ, the higher the inhibitory activity. Treatment with lactococcin BZ at the level of 2500 AU/mL resulted in 4.87, 3.50 and 3.94 log cycle decrease in the counts of mesophilic, psychrotrophic and lactic acid bacteria, respectively, and 1.90·104 and 1.04·102 CFU/g reduction in coliform and faecal coliform bacteria, respectively, at the end of storage as compared to their initial numbers in the control sample. However, the counts of these bacteria in control samples increased during storage. Also, lactococcin BZ at 1600 AU/mL showed very strong antilisterial effect against Listeria innocua in fresh meat and reduced the cell numbers from 6.04 log CFU/g to undetectable level on the 6th day of storage. In conclusion, lactococcin BZ has a potential use as a biopreservation agent to improve safety and shelf life of raw beef.
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