The effect of the pediocin PA-1 produced by Pediococcus acidilactici against Listeria monocytogenes and Clostridium perfringens in Spanish dry-fermented sausages and frankfurters

Abstract

The inhibitory effects of the pediocin PA-1 in frankfurters and the Pediococcus acidilactici MCH14 pediocin-producing strain itself in Spanish dry-fermented sausages were evaluated. The experiments were carried out by in situ assays using Listeria monocytogenes and Clostridium perfringens as target bacteria strains. The inhibition of L. monocytogenes by the P. acidilactici MCH14 pediocin-producing strain was effective in Spanish dry-fermented sausages, being the counts of this pathogen reduced by 2 log cycles compared to the control. In frankfurters, the counts of L. monocytogenes, using 5000 bacteriocin units/ml (BU/ml) of the pediocin PA-1 produced by P. acidilactici MCH14, decreased by 2 and 0.6 log cycles after storage at 4 °C for 60 days and at 15 °C for 30 days, respectively, with respect to the control. Similar results were obtained for C. perfringens, with 5000 BU/ml the counts of this strain were reduced by 2 and 0.8 log cycles after storage at 10 °C for 60 days and at 15 °C for 30 days, respectively, with respect to the control. Both the pediocin PA-1 and the P. acidilactici MCH14 pediocin-producing strain could be a useful alternative for protection against these food-borne pathogens in meat products.