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Inhibition of Listeria monocytogenes in Hot Dogs by Surface Application of Freeze-Dried Bacteriocin-Containing Powders from Lactic Acid Bacteria

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Abstract

Six lactic acid bacteria (LAB) strains, Lactococcus lactis BFE 920, L. lactis subsp. lactis ATCC 11454, L. lactis subsp. cremoris ATCC 14365, Lactobacillus curvatus L442, Lact. curvatus LTH 1174, and Lact. bavaricus MN, were grown in cheddar cheese whey supplemented with complex nutrient sources. Cell-free culture supernatants were freeze-dried, and the resulting bacteriocin-containing powders were applied on the surface of hot dogs that were inoculated (~4 log cfu/hot dog) with a five-strain Listeria monocytogenes cocktail. Hot dogs were vacuum-sealed and stored at 4 °C for 4 weeks. L. monocytogenes was enumerated, using both tryptic soy agar (TSA) and oxford listeria agar (OXA), on day 0 and at 1, 2, 3, and 4 weeks of the refrigerated storage. In hot dogs containing only the L. monocytogenes inoculum, L. monocytogenes counts increased from 4 up to 7 log cfu/hot dog. All samples containing freeze-dried bacteriocin-containing powders exhibited significantly lowered (P < 0.05) L. monocytogenes populations on the surface of hot dogs throughout the 4-week study except for bavaricin MN powder. Bacterial counts on hot dogs packed without any powder were statistically equal on day 0 when enumerated on OXA. Freeze-dried bacteriocin-containing powders from Lact. curvatus L442 and L. lactis subsp. cremoris ATCC 14365 decreased L. monocytogenes populations on the surface of hot dogs by greater than 2 log cfu/hot dog throughout the 4-week study. For the powdered bacteriocin preparations from L. lactis BFE 920, L. lactis subsp. lactis ATCC 11454, and Lact. curvatus LTH 1174, L. monocytogenes populations were determined to be approximately 3-log cfu/hot dog after 4 weeks of storage.

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Acknowledgments

This project was supported by [1] The United States Department of Agriculture (USDSA) Cooperative State Research, Education, and Extension (CSREES) Hatch (IDA01369); [2] Idaho Beef Council (IBC); [3] United Dairymen of Idaho (UDI); and [4] MJ Murdock Charitable Trust. We thank all colleagues and institutions that provided us with bacterial strains. We also thank Dr. William Price of the College of Agricultural and Life Sciences (CALS) Statistical Services and Dr. Lee Deobald of the Department of Chemistry, both at the University of Idaho, for their assistance with statistical analyses and freeze-drying experiments, respectively.

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  1. Claudia Ionita

    Present address: Department of Food, Nutrition, and Packaging Sciences, Clemson University, 223 Poole Agricultural Center, Box 340316, Clemson, SC, 29634-0316, USA

Authors and Affiliations

  1. School of Food Science, University of Idaho, 875 Perimeter Drive, Moscow, ID, 83844-2312, USA

    Gülhan Ünlü, Barbara Nielsen & Claudia Ionita

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  1. Gülhan Ünlü
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  2. Barbara Nielsen
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Correspondence to Gülhan Ünlü.

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Ünlü, G., Nielsen, B. & Ionita, C. Inhibition of Listeria monocytogenes in Hot Dogs by Surface Application of Freeze-Dried Bacteriocin-Containing Powders from Lactic Acid Bacteria. Probiotics & Antimicro. Prot. 8, 102–110 (2016). https://doi.org/10.1007/s12602-016-9213-2

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