Jump to Main Content
Characterization of Enterococcus durans 152 bacteriocins and their inhibition of Listeria monocytogenes in ham
- Du, Lihui, Liu, Fang, Zhao, Ping, Zhao, Tong, Doyle, Michael P.
- Food microbiology 2017 v.68 pp. 97-103
- Enterococcus durans, Listeria monocytogenes, amino acid substitution, antibacterial properties, food industry, food pathogens, food processing plants, ham, nisin
- Listeria monocytogenes is a nonfastidious, widely occurring foodborne pathogen that is a major challenge to the food industry. Enterococcus durans 152, a confirmed L. monocytogenes-control microorganism, was isolated from floor drain samples from a food processing facility. In this study, the two bacteriocins produced by E. durans 152 were characterized and identified as Dur 152A (an enterocin L50A derivative with two amino acid substitutions of I→M) and enterocin L50B. The bacteriocins were then partially purified and evaluated for inhibitory activity to L. monocytogenes in deli ham. Results revealed that at 400 AU/ml, the bacteriocins prevented growth of listeria in deli ham for at least 10 weeks at 8 °C and at least 30 days at 15 °C. For comparison, 500 ppm Nisin controlled listeria growth for up to 6 weeks at 8 °C and up to 18 days at 15 °C. These findings reveal the potential for the bacteriocins of E. durans 152 to serve as anti-listerial agents in deli meat.