THE INHIBITORY EFFECTS OF PEDIOCIN2292 AGAINST LISTERIA MONOCYTOGENES AND STAPHYLOCOCCUS AUREUS IN TOMATO SAUCE

  • Barnali Mandal Neotia Institute of Technology Management and Science

Abstract

Pediocin 2292 produced by Pediococcus acidilactici NCIM 2292 has been applied separately on tomato sauce inoculated with S. aureus MTCC 7443 and L. monocytogenes MTCC 839. The initial count of the strains was maintained about104 cfu/g in the food system. The efficacy of usage of pediocin has been examined and the experimental results has also been compared with a chemical preservative namely sodium benzoate. The concentrations of purified pediocin and sodium benzoate applied to tomato sauce were 456 AU/g and 100 µg/g respectively. The bacterial counts have been analyzed during two weeks at different time intervals.

Author Biography

Barnali Mandal, Neotia Institute of Technology Management and Science
Assistant Professor, Department of Biotechnology

References

Abdulmumeen, H. A., Risikat, A. N. and Sururah, A. R. (2012), Food: Its preservatives, additives and applications. Int. J. of Chem. and Biochem. Sc., 1, 36-47.
2. Smith, J.M.A (1991), Adverse reactions to food and drug additives. European Journal of Clinical Nutrition, 45, 17–21.
3. Chinang, B.L., Sheih, Y.B., Wang, L.H., Lino, C.K. and Gill, H.S. (2000), Enhancing immunity by dietary optimization and definition of cellular immune responses. Eur. J. Chin. Nutr, 54, 849-855.
4. Vignolo, G., Palacios, J., Farias, M.E., Sesma, F., Schillinger, U., Holzapfel, W. and Oliver. G. (2000), Combined effect of bacteriocin on the survival of various Listeria species in broth and meat system. Curr. Microbiol., 41:410-416.
5. Valero, A., Pérez-Rodríguez, F., Carrasco E., Fuentes-Alventosa, J.M., García-Gimeno, R.M. and Zurera, G. (2009), Modelling the growth boundaries of Staphylococcus aureus: Effect of temperature, pH and water activity. Int. J Food Microbiol, 133: 186–194.
6. Drider, D., Fimland, G., Héchard, Y., McMullen, L. M., and Prévost, H. (2006), The continuing story of class IIa bacteriocins. Microbiology and Molecular Biology Reviews, 70, 564–582.
7. Nes, I. F., and Holo, H. (2000), Class II antimicrobial peptides from lactic acid bacteria. Biopolymers (Peptide Science), 55, 50–61.
8. Eijsink, V.G. H., Skeie, M., Middelhoven, P.H., Brurberg, M. B. and Nes, I. F. (1998), Comparative studies of Class IIa bacteriocins of lactic acid bacteria. Appl. Environ. Microbiol. 64, 3275-3281.
9. Cintas, L.M., Casaus, P., Fernández, M.F., Hernández, P.E. (1998), Comparative antimicrobial activity of enterocin L50, pediocin PA-1, nisin A and lactocin S against spoilage and foodborne pathogenic bacteria . Food Microbiology, 15, 289–298.
10. Mandal, B., Chowdhury, R. and Bhattacharjee, C. (2014), Purification and characterization of pediocin produced by Pediococcus acidilactici NCIM 2292. Int. J. of Pharmacy and Pharmaceutical Sci., 6, 357-361.
Statistics
271 Views | 174 Downloads
How to Cite
Mandal, B. (2016). THE INHIBITORY EFFECTS OF PEDIOCIN2292 AGAINST LISTERIA MONOCYTOGENES AND STAPHYLOCOCCUS AUREUS IN TOMATO SAUCE. Innovare Journal of Food Sciences, 4(1), 1-7. Retrieved from https://innovareacademics.in/journals/index.php/ijfs/article/view/8988
Section
Short Communication(s)