Inhibition of Clostridium perfringens LMG 11264 in Meat Samples of Chicken Turkey and Beef by the Bacteriocin Plantaricin UG1
DOI:
https://doi.org/10.3923/ijps.2006.195.200Keywords:
Bacteriocin, Clostridium perfringens (Cl. perfringens), inhibition, meat samples, plantaricin UG1Abstract
The inhibition of Clostridium perfringens LMG 11264 (Cl. perfringens) by the bacteriocin plantaricin UG1 in vitro (brain heart infusion broth and cooked meat broth) and in meat samples (cooked meat, uncooked meat & dry mortadella) of poultry (chicken and turkey) and beef was studied. The inhibitory activity of plantaricin UG1 was apparently more in liquid systems (BHI broth & cooked meat broth) than in meat samples. The viable cells of Cl. perfringens were increased from 105 cfu/gm to 107 - 109 cfu/gm in almost all controls, but where decreased from 105 cfu/gm to zero in the bacteriocin treated samples of cooked and uncooked chicken, turkey and beef within one week. Addition of partially purified plantaricin UG1 to mortadella samples of chicken, turkey and beef resulted in decline of viable cell counts of Cl. perfringens form 105 cfu/gm to zero within two weeks. The inactivation power of plantaricin UG1 against Cl. perfringens endospores was shown in distilled water.
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