| Bacteriocins have potential application value as biological preservatives, depending on their efficient and no poison. In this paper, the stability and inhibition activity of Lacticin LLC518against indicative bacteria in liquid medium and chilled fresh meat were studied, which provided theoretical basis for the further application research of Lacticin LLC518.The inhibition activity of Lacticin LLC518and Nisin against Listeria monocytogenes ATCC19115in liquid medium were studied. The results showed that the amount of ATCC19115in experimental groups of6%Lacticin LLC518and2%Nisin decreased by5log units lower than the control after treatment of56h.The effect of Lacticin LLC518and Nisin against L. monocytogenes ATCC19115in chilled fresh meat treated with indicative bacteria was studied. The results showed that the amount of indicative bacteria and total bacteria decreased obviously. But inhibitory effect of Lacticin LLC518against L. monocytogenes ATTC19115was inferior to Nisin.The inhibition of Lacticin LLC518and Nisin against L. monocytogenes, Salmonella pullorum and total bacteria count in chilled fresh meat untreated with indicative bacteria were studied. The results showed the log units of S. pullorum and total bacteria in experimental groups added with Lacticin LLC518were lower than that of Nisin. Total bacteria count in control groups exceeded1.0×104CFU/g in next day, which belonged to second-degree fresh meat.2%Nisin groups becomed second-degree fresh meat on the twelfth day. However, total bacteria count of8%Lacticin LLC518experimental groups was still below1.0×104CFU/g.The regulation of pH and electrical conductivity were analyzed. The optimal initial pH of chilled fresh meat treated with indicative bacteria was5.62, the pH of control group reached7.63on the eighth day, but pH of group added with6%or8%Lacticin LLC518was below6.7on the twelfth day. However, from the pH of untreated meat, the combined addition of Lacticin LLC518at8%could prolong the shelf-life of6days than the control. |
PDF Full Text Request