Evaluation of the bacteriocin produced by strain 9 lactic acid bacteria isolate for biopreservation.

AIM

This study aimed to determine the effect of the bacteriocin produced by strain 9 lactic acid bacteria (LAB) isolate on the biopreservation of beef.

MATERIALS AND METHODS

The strain 9 LAB isolate was identified conventionally by culturing with de Man, Rogosa, and Sharpe broth medium followed by Gram staining and catalase testing. The molecular confirmation of the isolate involved analyzing the 16S rRNA gene with specific primers, that is, B27F (5-AGAGTTTGATCCTGGCTCAG-3) and U1492R (5-GGTTACCTTGTTACGACTT-3). Then, the isolate was centrifuged to evaluate the bacteriocin production, and the effect of the biopreservative activity in beef was evaluated by measuring the NH produced with the Eber test and the organoleptic acceptance from expert panels.

RESULTS

This study confirmed that the strain 9 LAB isolate was a strain of , and the bacteriocin product showed biopreservative potential. The biopreservative potential was characterized by a significant decline in the production of NH and the panel's acceptance of the texture and tenderness of the beef, compared with the control, after 10 days of constant treatment.

CONCLUSION

This study highlighted the high biopreservative potency of pediocin produced by strain 9. This was noted by the production of NH and the modifications in texture and tenderness.