Abstract
Lactobacillus bacteriocin is a kind of bacteriostatic protein or polypeptide produced by Lactobacillus. It has great application value in food preservation. In this study, Durancin GL, a Lactobacillus bacteriocin, was used to treat chilled chicken for storage. The antiseptic effect of Durancin GL on chilled chicken was investigated by sensory evaluation, quality analysis and inhibition of harmful microorganisms. The results show that treatment of chilled chicken with 200 AU/mL bacteriocin preservative solution can inhibit the growth of L. monocytogenes, slow down the increase of total volatile basic nitrogen (TVB-N) content and pH, and slow down the deterioration of meat quality. Under 4 ℃, the storage period of the first grade chilled meat was extended from 4 days to 8 days, suggesting the Lactobacillus bacteriocin has a positive effect on prolonging the storage period of chilled chicken.
Publication Date
3-28-2019
First Page
124
Last Page
129
DOI
10.13652/j.issn.1003-5788.2019.03.023
Recommended Citation
Xueyou, WU; Zhengxing, CHEN; and Xingrong, JU
(2019)
"Inhibitory effect of Lactobacillus bacteriocin Durancin GL on L. monocytogenes in chilled chicken,"
Food and Machinery: Vol. 35:
Iss.
3, Article 23.
DOI: 10.13652/j.issn.1003-5788.2019.03.023
Available at:
https://www.ifoodmm.cn/journal/vol35/iss3/23
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