The Preservation Of Pentocin LPEM818Produced By Lactobacillus Pentosasus LEPM818in Chilled Fresh Meat

Bacteriocins produced by lactic acid bacteria, with safety and no poison side-effects,were recognized as a kind of biological preservatives. They have a wonderful prospect onthe application of food, medicine and diet. In this paper, the application of pentocinLPEM818produced by Lactobacillus pentosasus LEPM818in chilled fresh meat wasstudied. It provided a theoretic basis for the further application research of pentocinLPEM818.1. The samples of pentocin LPEM818were obtained by the method of spray drying.Inhibitory spectrum was studied by the overlay method. The results showed that pentocinLPEM818had a broad inhibitory spectrum agaist Gram positive bacteria such as foodborne pathogenic Listeria monocytogenes ATCC19115and Gram negative bacteria suchas Proteus sp and so on.2. The inhibitory activity of pentocin LPEM818was determinated and L.monocytogenes ATCC19115was used as indicator bacteria. The results showed that thetiter of pentocin LPEM818was up to20AU/ml3. The inhibition of pentocin LPEM818against L. monocytogenes ATCC19115inliquid medium was studied. The results showed that pentocin LPEM818with6%addition had strong inhibition against the indicator bacteria.4. The inhibition of pentocin LPEM818against L. monocytogenes ATCC19115andS. pullorum533in untreated of chilled fresh meat was studied. The results showed thatthe experimental group added with6%pentocin LPEM818delayed the corruption timeof untreated chilled fresh meat effectively.5. The increasing and changing trend of pH in chilled fresh meat was studied, theresults showed that the variation of pH range in experimental group was lower than thecontrol. This situation was more obvious in treated chilled fresh meat. The pH value ofgroup added with6%pentocin LPEM818was below6.7, which conformed to thenational standard of pH value towards chilled fresh meat.6. The variation of conductivity in chilled fresh meat was studied and the resultsshowed that there was no obvious difference between the experimental group and thecontrol group. The significant increase of conductivity in treated chilled fresh meat after8days while the sharp increase of conductivity appeared in untreated chilled fresh meatafter6days.