Abstract
Aim:This study aimed to determine the effect of the bacteriocin produced by strain 9 lactic acid bacteria (LAB) isolate on the biopreservation of beef.Materials and Methods:The strain 9 LAB isolate was identified conventionally by culturing with de Man, Rogosa, and Sharpe broth medium followed by Gram staining and catalase testing. The molecular confirmation of the isolate involved analyzing the 16S rRNA gene with specific primers, that is, B27F (5-AGAGTTTGATCCTGGCTCAG-3) and U1492R (5-GGTTACCTTGTTACGACTT-3). Then, the isolate was centrifuged to evaluate the bacteriocin production, and the effect of the biopreservative activity in beef was evaluated by measuring the NH3 produced with the Eber test and the organoleptic acceptance from expert panels.Results:This study confirmed that the strain 9 LAB isolate was a strain of Pediococcus pentosaceus, and the bacteriocin product showed biopreservative potential. The biopreservative potential was characterized by a significant decline in the production of NH3 and the panel’s acceptance of the texture and tenderness of the beef, compared with the control, after 10 days of constant treatment.Conclusion:This study highlighted the high biopreservative potency of pediocin produced by P. pentosaceus strain 9. This was noted by the production of NH3 and the modifications in texture and tenderness.
Highlights
Lactic acid bacteria (LAB) are a group of Gram-positive, non-sporulating, anaerobic, or facultative aerobic rods or cocci
This study confirmed that the strain 9 LAB isolate was a strain of Pediococcus pentosaceus, and the bacteriocin product showed biopreservative potential
This study highlighted the high biopreservative potency of pediocin produced by P. pentosaceus strain 9
Summary
Lactic acid bacteria (LAB) are a group of Gram-positive, non-sporulating, anaerobic, or facultative aerobic rods or cocci. These organisms are known to produce lactic acid as a major product of carbohydrate fermentation [1] These organisms are classified into four genera based on the mode of glucose fermentation, temperature range at which they grow, sugar utilization patterns, and cellular morphology. These genera include Lactobacillus, Leuconostoc, Pediococcus, and Streptococcus, the recent use of molecular methods has identified more groups [2,3]. Based on their ability to inhibit the growth of various Gram-negative/-positive bacteria, LAB have been adopted as natural starters in food fermentations. These organisms protect food from spoilage and pathogenic microorganisms through
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
