Antilisterial activity of chitosan‐based edible coating incorporating cell‐free supernatant fromPediococcus pentosaceus147 on the preservation of fresh cheese

Abstract

Biopreservation is the extension of shelf life and enhanced safety of food by natural antimicrobial agents such as bacteriocins. In this research, the antimicrobial effect of edible coating incorporated with bacteriocins produced by Pediococcus pentosaceus 147 was evaluated. First, the in vitro antimicrobial activity of the partial purified cell-free supernatant (CFS) of P. pentosaceus 147 against Listeria monocytogenes was measured (8,533.3 AU/ml). Also, the lowest antimicrobial concentration of the CFS (5.72 μg/ml) was found. Characterization of physicochemical properties of chitosan edible coatings incorporated with the CFS was carried out. Coatings on fresh cheese were evaluated. Five treatments were tested on fresh cheese: T1 negative control, T2 positive control, T3 only CFS, T4 chitosan coating without CFS, and T5 chitosan coating with CFS. The results showed that the chitosan coatings plus CFS (5.72 ug/ml) of P. pentosaceus 147 can inhibit the growth of L. monocytogenes during the storage of cheese contaminated after production. Practical applications Biopreservation is an important field in the food industry. Natural molecules as bacteriocins are a good alternative to extend the shelf life of the products and to avoid the growth of foodborne pathogens. Bacteriocins of lactic acid bacteria are secure and easy to find in nature using bioprospecting techniques. Edible coatings activated with bacteriocins have the properties to protect the microbiology quality of food and generating a natural product.