a Laboratoire de Microorganismes et de Biomolécules du Centre de Biotechnology de Sfax , Route Sidi Mansour Km 6 B.P. 117, 3018 Sfax , Tunisia.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2014;31(2):218-25. doi: 10.1080/19440049.2013.873144. Epub 2014 Feb 17.
Bacteriocin BacTN635, produced by Lactobacillus plantarum sp. TN635, was purified and characterised in previous work. In this study we report the biotechnological application of this bacteriocin as a biopreservative during storage at 4°C of raw minced meat beef and chicken breast. Overall, the results obtained showed that the addition of the semi-purified BacTN635 at 500 or 1000 AU g(-1) in raw minced meat beef and chicken breast can delay the proliferation of spoilage microorganisms, suppress the growth of the pathogenic microorganism Listeria monocytogenes, improve sensory quality, texture attributes, and extend the shelf-life of these two meat products during refrigerated storage. BacTN635 at 1000 AU g(-1) could extend the shelf-life, and the meat showed good sensory characteristics. Therefore, treatment with semi-purified BacTN635 can be used as a safe method for preservation of raw minced meat beef and chicken breast.
先前的工作中已对植物乳杆菌 sp. TN635 产生的细菌素 BacTN635 进行了纯化和特性分析。在本研究中，我们报告了这种细菌素作为生物防腐剂在 4°C 冷藏条件下应用于生肉末牛肉和鸡胸肉的生物保鲜技术。总的来说，研究结果表明，在生肉末牛肉和鸡胸肉中添加半纯化 BacTN635 500 或 1000 AU g(-1)可以延缓腐败微生物的增殖，抑制病原菌单核细胞增生李斯特菌的生长，改善感官品质、质地属性，并延长这两种肉类产品在冷藏过程中的货架期。1000 AU g(-1)的 BacTN635 可以延长货架期，并且肉品具有良好的感官特性。因此，半纯化 BacTN635 的处理可作为生肉末牛肉和鸡胸肉保鲜的安全方法。
