Development of Freeze-Dried Bacteriocin-Containing Preparations from Lactic Acid Bacteria to Inhibit Listeria monocytogenes and Staphylococcus aureus
Abstract
There has been a recent movement to produce and consume "minimally processed" and more "natural" foods through the use of fewer chemical preservatives. The shift to more "natural" foods has resulted in a great interest in the use of bacteriocins from lactic acid bacteria as natural biopreservatives. The objective of this comparative study was to identify bacteriocins that can be produced in low-cost or no-cost dairy-based media (DBM), concentrated using freeze-drying, and applied to Cheddar cheese samples to concurrently inhibit Listeria monocytogenes and Staphylococcus aureus. Select bacteriocin producers were grown in DBM, their cell-free supernatants (CFS) were frozen, and the frozen CFS samples were freeze-dried to produce bacteriocin-containing powders. Cheddar cheese samples were challenged with L. monocytogenes or Staph. aureus cells. The challenged samples were exposed to buffered solutions of freeze-dried powders containing bacteriocins, incubated at 4 °C for 24-72 h, and plated onto appropriate selective media. All freeze-dried bacteriocin-containing powders tested were active against L. monocytogenes and Staph. aureus. Our research findings indicated that low-cost or no-cost DBM could successfully be used for product...Continue Reading
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