Bacteriocin-like substance produced by Pediococcus acidilactici CE51 as a biopreservative in orange beverage

ABSTRACT

This work aimed to study the bacteriocin-like inhibitory substance (BLIS) produced by Pediococcus acidilactici CE51 in orange beverage artificially contaminated with Listeria monocytogenes and Enterococcus faecium. The BLIS was stable for 35 days at −20°C or −80°C and at 50°C for 1 h. In addition, it was not influenced by pH (2.0 and 6.5). Its biopreservative effect against Enterococcus faecium was better than sodium benzoate (1 log CFU/mL of difference). In addition, a reduction in L. monocytogenes of 5 log CFU/mL was observed (p < 0.05). The BLIS demonstrated the potential to be applied in the food industry as a biopreservative in an orange beverage.

KEYWORDS:

• Viability
• food preservatives
• foodborne diseases

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

This work was supported by CNPq (National Council for Scientific and Technological) through the PIBIC program.