Abstract
In this manuscript, a multiple enterocin-producing Enterococcus lactis strain named 4CP3 was used to control the proliferation of Listeria monocytogenes in refrigerated raw beef meat model. Also, the intraspecific genetic differentiation of 4CP3 strain was assessed by Random Amplified Polymorphic DNA Polymerase Chain Reaction (RAPD-PCR) analysis. E. lactis 4CP3 strain was found to produce the enterocins A, B, and P. It displayed activity against L. monocytogenes EGDe 107776 by agar-well diffusion method. The application of E. lactis 4CP3 culture at 107 CFU/g in raw beef meat was evaluated using both ANOVA and ANCOVA linear models in order to examine its effect on the growth of the pathogen L. monocytogenes during refrigerated storage. Hence, a very interesting result in decreasing (P<0.05) and suppressing the growth of L. monocytogenes in refrigerated raw beef meat was shown during 28 days of storage. In conclusion, E. lactis 4CP3 strain might be useful for prevention of the proliferation and survival of L. monocytogenes in raw meat during refrigerated storage.
Highlights
Contamination and growth of Listeria monocytogenes in raw beef meats during refrigerated storage have been intensively reported [1,2,3,4]
E. lactis 4CP3 strain was previously identified by different genetic methods: 16S rRNA gene sequencing, rpoA and pheS gene sequencing, and 16S-23S rRNA intergenic spacer analysis (RSA) [21]
E. lactis 4CP3 and the type strain E. lactis BT159 were found to belong to different clusters even though they belong to the same species (Figure 1)
Summary
Contamination and growth of Listeria monocytogenes in raw beef meats during refrigerated storage have been intensively reported [1,2,3,4]. This fact constitutes a significant public health issue [6] This virulent foodborne pathogen is psychrophile which is able to grow at temperatures as low as 0∘C, adapted to several food systems and the contaminated foods do not present unusual odour, texture, or taste which evade control in human foodstuffs and increase its danger in products [7]. In this context, many researches were performed in order to develop natural agents other than antibiotics and chemically synthesised additives to ensure the safety and maintain the security of foods as public health issues [8]. LAB are implicated in the biopreservation and prolongation of the shelf-life of diverse food products owing to their production of antimicrobial substances [10, 11]
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