Year: 2012 | Month: December | volume 2 | Issue 2

Assessment of stability and biopreservative effect of recombinant pediocin CP2


DOI:December

Abstract: <div>The demand of GRAS food biopreservatives is rising day by day. and food industry is facing these challenges to provide naturally preserved foods with better consumer acceptability. Bacteriocins produced by lactic acid bacteria especially Lactococcus lactis and Pediococcus acidilactici offer the</div><div>possibility of preventing food spoilage and improving counts of desirable bacteria in fermented foods. Pediocin CP2, a member of class IIa bacteriocin family, was engineered and expressed in <i>E. coli</i> BL21(DE3). Studies carried out to assess the stability and biopreservative effect of recombinant</div><div>pediocin CP2 in some model food systems is reported. It was tested for biopreservation of spiked model food systems viz. a viz. black gram and mung bean sprouts, milk, minced meat, and vegetable fresh fruit cuts. Results indicated a gradual loss of pediocin activity with respect to time and nature of</div><div>food material. Residual rec-pediocin alone exhibited a significant biopreservative effect ranging from 17 to 37% growth reduction of indicator organism in the absence of other antimicrobial factors and upto a maximum of 63% in combination with sodium citrate in the assayed time period. Results have clearly the potential of rec-pediocin in combination with chemical antimicrobial compounds in prolonging the shelf life of foods prone to microbial spoilage.</div>



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@International Journal of Food and Fermentation Technology| Printed by New Delhi Publishers

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