期刊
JOURNAL OF FOOD PROTECTION
卷 72, 期 8, 页码 1654-1659出版社
INT ASSOC FOOD PROTECTION
DOI: 10.4315/0362-028X-72.8.1654
关键词
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资金
- Spanish Ministry of Education [AGL2005-07665-C02-02/ALI]
- University of Jaen
- Pilar Martinez Viedma
- Junta de Andalucia [AGR230]
Enterocin AS-48 was tested against Staphylococcus aureus, Bacillus cereus. and Listeria monocytogenes in different kinds of desserts. The highest activity against S. aureus was detected in baker cream. However, in yogurt-type soy-based desserts and in gelatin pudding, AS-48 (175 arbitrary units [AU]/g) reduced viable cell counts of S. aureus by only 1.5 to 1.8 log units at most. The efficacy of AS-48 in puddings greatly depended on inoculum size, and viable S. aureus counts decreased below detection levels within 24 h for inocula lower than 4 to 5.5 log CFU/g. For L. monocytogenes, bacteriocin concentrations of 52.5 to 87.5 AU/g reduced viable counts below detection levels and avoided regrowth of survivors. The lowest activity was detected in yogurt-type desserts. For B. cereus, viable cell counts were reduced below detection levels for bacteriocin concentrations of 52.5 AU/g in instant pudding without soy or by 175 AU/g in the soy pudding. In gelatin pudding, AS-48 (175 AU/g) reduced viable cell counts of B. cereus below detection levels after 8 h at 10 degrees C or after 48 h at 22 degrees C. Bacteriocin addition also inhibited gelatin liquefaction caused by the proteolytic activity of B. cereus.
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