Pentocin 31-1, a novel meat-borne bacteriocin and its application as biopreservative in chill-stored tray-packaged pork meat

Abstract

Pentocin 31-1 was produced by Lactobacillus pentosus 31-1, isolated from the traditional China fermented Xuan-Wei Ham. In this work, study on its application as biopreservative in chill-stored nonvacuum-tray-packaged pork meat was carried out. Pentocin 31-1 was prepared by pH-adsorption in 5 l stainless steel fermentor. Each 200 ml semi-purified bacteriocin was obtained from one fermentation, and the specific activity was 1280 AU/ml. The effects of pentocin 31-1 on microbiological counts, physicochemical change and sensory quality of chilled pork in the period of preservation at 4 °C was investigated. Results showed that pentocin 31-1 could substantially inhibit the accumulation of VBN and generally suppress the growth of microflora, especially Listeria and Pseudomonas, during chilled pork storage. Microbiological counts, physicochemical parameters and sensory characteristics of the treatments (40 AU/ml pentocin 31-1 or 75 AU/ml nisin) had exceeded the limitation of Chinese hygienic standard for fresh meat of livestock by day 15. 80 AU/ml pentocin could extend the shelf life to 15 days and the meat showed good sensory characteristics. These results suggest the potential of pentocin 31-1 as a biopreservative in tray-packaged chilled pork storage.