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Active polymers containing Lactobacillus curvatus CRL705 bacteriocins: Effectiveness assessment in Wieners

Blanco Massani, M., Molina, V., Sanchez, M., Renaud, V., Eisenberg, P., Vignolo, G.
International journal of food microbiology 2014 v.178 pp. 7-12
Lactobacillus curvatus, Lactobacillus plantarum, Listeria innocua, anti-infective properties, antimicrobial packaging, bacteriocins, food preservatives, gluten, lactic acid bacteria, lipid content, pH, plate count, polymers, selective media, spoilage, storage time
Bacteriocins from lactic acid bacteria have potential as natural food preservatives. In this study two active (synthetic and gluten) films were obtained by the incorporation of lactocin 705 and lactocin AL705, bacteriocins produced by Lactobacillus curvatus CRL705 with antimicrobial activity against spoilage lactic acid bacteria and Listeria. Antimicrobial film effectiveness was determined in Wieners inoculated with Lactobacillus plantarum CRL691 and Listeria innocua 7 (104CFU/g) stored at 5°C during 45days. Active and control (absence of bacteriocins) packages were prepared and bacterial counts in selective media were carried out. Visual inspection and pH measurement of Wieners were also performed. Typical growth of both inoculated microorganisms was observed in control packages which reached 106–107CFU/g at the end of storage period. In the active packages, L. innocua 7 was effectively inhibited (2.5 log cycles reduction at day 45), while L. plantarum CRL691 was only slightly inhibited (0.5 log cycles) up to the second week of storage, then counts around 106–107CFU/g were reached. Changes in pH values from 6.3 to 5.8 were produced and gas formation was observed in active and control packages. The low inhibitory effectiveness against lactic acid bacteria is in correlation with the low activity observed for lactocin 705 in the presence of fat; Wieners fat content (20–30%) may adversely affect antimicrobial activity. This study supports the feasibility of using polymers activated with L. curvatus CRL705 bacteriocins to control Listeria on the surface of Wieners and highlights the importance of evaluating antimicrobial packaging systems for each particular food application.