Bacteriocin Production by Protective Cultures

S. Rodgers, K. Kailasapathy, J. Cox, P. Peiris

Research output: Contribution to journalArticleResearchpeer-review

Abstract

Bacteriocinogenic Lactococcus Lactis CSCC 146 and pediococcus ATCC 43200 can be used to improve the safety of extended shelf-life cook-chill foods, however, the information on their growth and bacteriocin production rate at refrigeration temperatures was lacking. These cultures were inoculated at 10(5)-10(8) cfu/mL in TPGY broth an grown at 10 degrees celsius. Their populations were enumerated and bacteriocin titre was measured using well diffusion assay. The bacteriocins' identity produced by L.Lactis and P. Pentosaceus was confirmed as nisin and pediocin A, respectively by their enzyme sensitivity pattern. Nisn (>100IU/mL) was detected between the third and fifth day of storage when the populations of L. lactis reached 10(8) cfu/mL. Pediocin A (35 AU/mL) was detected on the fourth day when the population of P. pentosaceus reached 10(9) cfu/mL. Freeze-drying of the cultures did not reduce the speed of the production of bacteriocins. Colour, mouth-feel, texture, flavour and the overall acceptabilty of commercial sous vide meals was not affeted by the presence of the cutures.
Original languageEnglish
Pages (from-to)59-69
Number of pages11
JournalFood Service Technology
Volume2
Issue number2
Publication statusPublished - 2002

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bacteriocins
pediocins
sous vide
Pediococcus
mouthfeel
nisin
Lactococcus lactis
freeze drying
refrigeration
shelf life
flavor
texture
color
assays
enzymes
temperature

Cite this

Rodgers, S., Kailasapathy, K., Cox, J., & Peiris, P. (2002). Bacteriocin Production by Protective Cultures. Food Service Technology, 2(2), 59-69.
Rodgers, S. ; Kailasapathy, K. ; Cox, J. ; Peiris, P. / Bacteriocin Production by Protective Cultures. In: Food Service Technology. 2002 ; Vol. 2, No. 2. pp. 59-69.
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abstract = "Bacteriocinogenic Lactococcus Lactis CSCC 146 and pediococcus ATCC 43200 can be used to improve the safety of extended shelf-life cook-chill foods, however, the information on their growth and bacteriocin production rate at refrigeration temperatures was lacking. These cultures were inoculated at 10(5)-10(8) cfu/mL in TPGY broth an grown at 10 degrees celsius. Their populations were enumerated and bacteriocin titre was measured using well diffusion assay. The bacteriocins' identity produced by L.Lactis and P. Pentosaceus was confirmed as nisin and pediocin A, respectively by their enzyme sensitivity pattern. Nisn (>100IU/mL) was detected between the third and fifth day of storage when the populations of L. lactis reached 10(8) cfu/mL. Pediocin A (35 AU/mL) was detected on the fourth day when the population of P. pentosaceus reached 10(9) cfu/mL. Freeze-drying of the cultures did not reduce the speed of the production of bacteriocins. Colour, mouth-feel, texture, flavour and the overall acceptabilty of commercial sous vide meals was not affeted by the presence of the cutures.",
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Rodgers, S, Kailasapathy, K, Cox, J & Peiris, P 2002, 'Bacteriocin Production by Protective Cultures' Food Service Technology, vol. 2, no. 2, pp. 59-69.

Bacteriocin Production by Protective Cultures. / Rodgers, S.; Kailasapathy, K.; Cox, J.; Peiris, P.

In: Food Service Technology, Vol. 2, No. 2, 2002, p. 59-69.

Research output: Contribution to journalArticleResearchpeer-review

TY - JOUR

T1 - Bacteriocin Production by Protective Cultures

AU - Rodgers, S.

AU - Kailasapathy, K.

AU - Cox, J.

AU - Peiris, P.

PY - 2002

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N2 - Bacteriocinogenic Lactococcus Lactis CSCC 146 and pediococcus ATCC 43200 can be used to improve the safety of extended shelf-life cook-chill foods, however, the information on their growth and bacteriocin production rate at refrigeration temperatures was lacking. These cultures were inoculated at 10(5)-10(8) cfu/mL in TPGY broth an grown at 10 degrees celsius. Their populations were enumerated and bacteriocin titre was measured using well diffusion assay. The bacteriocins' identity produced by L.Lactis and P. Pentosaceus was confirmed as nisin and pediocin A, respectively by their enzyme sensitivity pattern. Nisn (>100IU/mL) was detected between the third and fifth day of storage when the populations of L. lactis reached 10(8) cfu/mL. Pediocin A (35 AU/mL) was detected on the fourth day when the population of P. pentosaceus reached 10(9) cfu/mL. Freeze-drying of the cultures did not reduce the speed of the production of bacteriocins. Colour, mouth-feel, texture, flavour and the overall acceptabilty of commercial sous vide meals was not affeted by the presence of the cutures.

AB - Bacteriocinogenic Lactococcus Lactis CSCC 146 and pediococcus ATCC 43200 can be used to improve the safety of extended shelf-life cook-chill foods, however, the information on their growth and bacteriocin production rate at refrigeration temperatures was lacking. These cultures were inoculated at 10(5)-10(8) cfu/mL in TPGY broth an grown at 10 degrees celsius. Their populations were enumerated and bacteriocin titre was measured using well diffusion assay. The bacteriocins' identity produced by L.Lactis and P. Pentosaceus was confirmed as nisin and pediocin A, respectively by their enzyme sensitivity pattern. Nisn (>100IU/mL) was detected between the third and fifth day of storage when the populations of L. lactis reached 10(8) cfu/mL. Pediocin A (35 AU/mL) was detected on the fourth day when the population of P. pentosaceus reached 10(9) cfu/mL. Freeze-drying of the cultures did not reduce the speed of the production of bacteriocins. Colour, mouth-feel, texture, flavour and the overall acceptabilty of commercial sous vide meals was not affeted by the presence of the cutures.

M3 - Article

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T2 - Food Service Technology

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Rodgers S, Kailasapathy K, Cox J, Peiris P. Bacteriocin Production by Protective Cultures. Food Service Technology. 2002;2(2):59-69.