ArticleBrazilian journal of microbiology : [publication of the Brazilian Society for Microbiology]2020
Bacteriocin-like inhibitory substance of Pediococcus pentosaceus as a biopreservative for Listeria sp. control in ready-to-eat pork ham.
Article in Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology], 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed.
- Recent advances in biopolymer-based antibacterial food packaging with natural antimicrobial agents.RSC advances · 2026Review
- Complete Genome Sequence Analysis, Probiotic Properties, and Safety Assessment of Healthy Human-Derived Pediococcus pentosaceus.Probiotics and antimicrobial proteins · 2026Article
- Lactic Acid Bacteria-Derived Secondary Metabolites: Emerging Natural Alternatives for Food Preservation.Probiotics and antimicrobial proteins · 2026Review
- Lactic acid bacteria in the meat industry: flavor, function, and food safety.Frontiers in microbiology · 2025Review
- The Role of Lactic Acid Bacteria in Meat Products, Not Just as Starter Cultures.Foods (Basel, Switzerland) · 2024Review
- Article
- Improving quality of poultry and its meat products with probiotics, prebiotics, and phytoextracts.Poultry science · 2024Review
- Lactic Acid Bacteria and Bacteriocins: Novel Biotechnological Approach for Biopreservation of Meat and Meat Products.Microorganisms · 2022Review
- Effect of Polydextrose on the Growth ofMicroorganisms · 2022Article
- Lactic Acid Bacteria (LAB): Autochthonous and Probiotic Microbes for Meat Preservation and Fortification.Foods (Basel, Switzerland) · 2022Review
- Article
- Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review.Foods (Basel, Switzerland) · 2021Review
- Pediococcus pentosaceus, a future additive or probiotic candidate.Microbial cell factories · 2021Review
- Review
- Antibacterial Activity of Pediocin and Pediocin-Producing Bacteria AgainstFrontiers in microbiology · 2021Review
Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
The growing demand of consumers for synthetic chemical-free foods has increased the search for natural preservatives such as bacteriocins and bacteriocin-like inhibitory substances (BLIS) to give them adequate microbiological safety, sensory characteristics, and shelf life. In this study, the antimicrobial activity of BLIS produced by Pediococcus pentosaceus ATCC 43200 was compared with that of nisin. Lactobacillus sakei ATCC 15521, Listeria seeligeri NCTC 11289, Enterococcus En2052 and En2865, and Listeria monocytogenes CECT 934 and NADC 2045 exhibited larger inhibition halos in BLIS-treated than in Nisaplin-treated samples, unlike Listeria innocua NCTC 11288. In artificially contaminated ready-to-eat pork ham, BLIS was effective in inhibiting the growth of L. seeligeri NCTC 11289 for 6 days (counts from 1.74 to 0.00 log CFU/g) and ensured lower weight loss (2.7%) and lipid peroxidation (0.63 mg MDA/kg) of samples compared with the control (3.0%; 1.25 mg MDA/kg). At the same time, coloration of ham samples in terms of luminosity, redness, and yellowness as well as discoloration throughout cold storage was not influenced by BLIS or Nisaplin taken as a control. These results suggest the potential use of P. pentosaceus BLIS as a biopreservative in meat and other food processing industries.
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