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

Publication date: 1999-09-01

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  First published in 1937, the Journal of Food Protection^®, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection^® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.
  
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