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Evaluation of a bacteriocin-producing strain of pediococcus acidilactici as a biopreservative for "alheira", a fermented meat sausage

2009Journal article Open access
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dc.contributor.authorAlbano, Helena
dc.contributor.authorPinho, Catarina
dc.contributor.authorLeite, Daniela
dc.contributor.authorBarbosa, Joana
dc.contributor.authorSilva, Joana
dc.contributor.authorCarneiro, Luísa
dc.contributor.authorMagalhães, Rui
dc.contributor.authorHogg, Tim
dc.contributor.authorTeixeira, Paula
dc.date.accessioned2010-10-07T14:18:19Z
dc.date.available2010-10-07T14:18:19Z
dc.date.issued2009
dc.description.abstractThis study was conducted to evaluate the ability of Pediococcus acidilactici HA-6111-2, a PA-1 bacteriocinproducing lactic acid bacterium (LAB), isolated from ‘‘Alheira” to inhibit a cocktail of Listeria innocua strains during production and shelf-life of these products. The bacteriocinogenic culture reduced the Listeria population below the detection limit (1.5log CFU/g) and had no effect on the growth of the natural LAB flora or on the pH. Pathogenic organisms were not detected in any sample. The presence of some virulence factors and antibiotic resistances of the strain to be used as a bioprotective culture were investigated. P. acidilactici HA-6111-2 did not produce any of the biogenic amines tested; no formation of biofilms was observed; more L(+)lactic acid was produced than its isomer D(-); no gelatinase, DNase or lipase activity was recorded; no structural genes for the haemolysin, enterococcal surface protein, hydrolytic compounds, aggregation protein and cell-wall adhesins were detected, no significant antibiotic resistances were found. P. acidilactici HA-6111-2 appears to have potential as a bioprotective culture during ‘‘Alheira” fermentation. Moreover, a trained panel considered the protected product to be sensorially acceptable.por
dc.identifier.citation"Food Control". ISSN 0956-7135. 20: 8 (2009) 764–770por
dc.identifier.doi10.1016/j.foodcont.2008.09.021
dc.identifier.urihttp://hdl.handle.net/10400.14/2687
dc.language.isoengpor
dc.publisherElsevierpor
dc.subjectBioprotective culturepor
dc.subjectBacteriocinpor
dc.subjectListeriapor
dc.subjectFermented sausagespor
dc.titleEvaluation of a bacteriocin-producing strain of pediococcus acidilactici as a biopreservative for "alheira", a fermented meat sausagepor
dc.typejournal article
dspace.entity.typePublication
person.familyNameAlbano
person.familyNameBarbosa
person.familyNameSilva
person.familyNameMagalhães
person.familyNameHogg
person.familyNameTeixeira
person.givenNameHelena
person.givenNameJoana
person.givenNameJoana
person.givenNameRui
person.givenNameTim
person.givenNamePaula
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person.identifier.orcid0000-0002-6296-5137
person.identifier.ridK-3400-2014
person.identifier.ridK-1359-2014
person.identifier.ridJXY-0365-2024
person.identifier.ridJ-8678-2014
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person.identifier.scopus-author-id6603813414
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person.identifier.scopus-author-id7005895206
rcaap.rightsopenAccesspor
rcaap.typearticlepor
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