THE INHIBITORY EFFECTS OF PEDIOCIN2292 AGAINST LISTERIA MONOCYTOGENES AND STAPHYLOCOCCUS AUREUS IN TOMATO SAUCE
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 Âµg/g respectively. The bacterial counts have been analyzed during two weeks at different time intervals.
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