IngentaConnect Development of a Lacticin 3147-Enriched Whey Powder with Inhibito...

Authors: Morgan, Sheila M.¹; Galvin, Mary²; Kelly, Jim³; Ross, R. Paul³; Hill, Colin²

Source: Journal of Food Protection®, Volume 62, Number 9, September 1999 , pp. 1011-1016(6)

Publisher: International Association for Food Protection

Abstract:

The broad-spectrum bacteriocin lacticin 3147, produced by Lactococcus lactis DPC3147, is inhibitory to a wide range of gram-positive food spoilage and pathogenic organisms. A 10% solution of demineralized whey powder was fermented with DPC3147 at a constant pH of 6.5. The fermentate was spray dried, and the resulting powder exhibited inhibitory activity. The ability of the lacticin 3147–enriched powder to inhibit Listeria monocytogenes Scott A and Staphylococcus aureus 10 was assessed in buffer at both acidic (pH 5) and neutral (pH 7) pH. In addition, the ability of the powder to inhibit L. monocytogenes Scott A in an infant milk formulation was assessed. Resuspension of approximately 10⁸ midexponential phase L. monocytogenes Scott A cells in a 10% solution of the lacticin 3147–enriched powder resulted in a 1,000-fold reduction in viable cells at pH 5 and pH 7 after 3 h at 30°C. In the case of S. aureus 10, resuspension of 2.5 × 10⁷ midexponential phase cells in a 15% solution of the lacticin 3147–enriched powder at pH 5 resulted in only a 10-fold reduction in viable cell counts, compared with a 1,000-fold reduction at pH 7, following incubation for 3 h at 30°C. The use of the lacticin 3147 powder in an infant milk formulation resulted in greater than a 99% kill of L. monocytogenes within 3 h at 30°C. These results suggest that this bioactive lacticin 3147 food ingredient may find applications in many different foods, including those with pH close to neutrality.

Document Type: Research article

Affiliations: 1: Dairy Products Research Centre, Teagasc, Moorepark, Fermoy, Co. Cork and National Food Biotechnology Centre and Department of Microbiology, University College, Cork, Republic of Ireland 2: National Food Biotechnology Centre and Department of Microbiology, University College, Cork, Republic of Ireland 3: Dairy Products Research Centre, Teagasc, Moorepark, Fermoy, Co. Cork, University College, Cork, Republic of Ireland

The full text electronic article is available for purchase. You will be able to download the full text electronic article after payment.

$37.00 plus tax Refund Policy

Development of a Lacticin 3147–Enriched Whey Powder with Inhibitory Activity against Foodborne Pathogens