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Combined effect of pediocin bacHA-6111-2 and high hydrostatic pressure to control listeria innocua in fermented meat sausage

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dc.contributor.authorCastro, S. M.
dc.contributor.authorSilva, J.
dc.contributor.authorCasquete, R.
dc.contributor.authorQueirós, Rui
dc.contributor.authorSaraiva, J. A.
dc.contributor.authorTeixeira, P.
dc.date.accessioned2018-12-19T16:36:35Z
dc.date.available2018-12-19T16:36:35Z
dc.date.issued2018
dc.description.abstractIn and ex situ production of bacteriocin (bacHA-6111-2) combined with high hydrostatic pressure (300 MPa, 5 min, 10ºC) were assessed on the survival of Listeria innocua reviously inoculated in Alheira, a traditional Portuguese fermented meat product. The effect was evaluated immediately after each treatment, alone and combined, and during 60 days of storage (4ºC). For higher concentrations of L. innocua, a bacteriostatic effect was verified: i) during the first days of storage for the pressure treatment alone and in combination with ex situ production of bacteriocin; and ii) for longer periods, when pressure was combined with in situ production of bacteriocin. After this effect, the first treatments revealed rapid growth up to the initial values; while the latest treatment, and for lower initial cells, resulted in a decrease > 2 log CFU g-1, from day 3 of storage until the end of the study. A similar result was obtained for analogous pressurized L. innocua samples with ex situ production of bacteriocin. The developed work has demonstrated the potential of using the combination of natural antimicrobial compounds (pediocin bacHA-6111-2, produced either in or ex situ) with mild pressure (300 MPa, 5 min) treatments to control effectively L. innocua in fermented meat products such as Alheiras, when contaminated with values closed to the ones that might potentially arise by natural postcontamination.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCastro, S.M., Silva, J., Casquete, R., Queirós, R., Saraiva, J.A., Teixeira, P. (2018). Combined effect of pediocin bacHA-6111-2 and high hydrostatic pressure to control Listeria innocua in fermented meat sausage. International Food Research Journal 25(2), 553-560pt_PT
dc.identifier.eid85047793456
dc.identifier.eissn2231-7546
dc.identifier.urihttp://hdl.handle.net/10400.14/26477
dc.identifier.wos000436231100014
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherUniversiti Putra Malaysia
dc.relationPO12018
dc.relationFCT UID/QUI/00062/2013
dc.subjectHigh pressurept_PT
dc.subjectBiopreservationpt_PT
dc.subjectPediocin (bacHA-6111-2)pt_PT
dc.subjectFermented meat sausagept_PT
dc.titleCombined effect of pediocin bacHA-6111-2 and high hydrostatic pressure to control listeria innocua in fermented meat sausagept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardNumberSFRH/BPD/71723/2010
oaire.awardNumberUID/Multi/50016/2013
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBPD%2F71723%2F2010/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F50016%2F2013/PT
oaire.citation.endPage560pt_PT
oaire.citation.issue2pt_PT
oaire.citation.startPage553pt_PT
oaire.citation.titleInternational Food Research Journalpt_PT
oaire.citation.volume25pt_PT
oaire.fundingStreamSFRH
oaire.fundingStream5876
person.familyNameCastro
person.familyNameSilva
person.familyNameQueirós
person.familyNameTeixeira
person.givenNameSónia Marilia
person.givenNameJoana
person.givenNameRui
person.givenNamePaula
person.identifier.ciencia-idB415-743D-D9F9
person.identifier.orcid0000-0003-3233-4817
person.identifier.orcid0000-0003-3977-7418
person.identifier.orcid0000-0002-9112-5276
person.identifier.orcid0000-0002-6296-5137
person.identifier.ridK-7149-2014
person.identifier.ridM-1131-2014
person.identifier.ridJ-8678-2014
person.identifier.scopus-author-id36747526500
person.identifier.scopus-author-id7403023130
person.identifier.scopus-author-id55807131600
person.identifier.scopus-author-id7005895206
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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