Work

The application of a fermented food ingredient containing ‘variacin’, a novel antimicrobial produced byKocuria varians, to control the growth ofBacillus cereusin chilled dairy products

Year: 2001

Type: article

Abstract: AIMS: The feasibility of applying variacin, a lantibiotic produced by Kocuria varians in the form of a spray-dried fermented ingredient to control the growth of psychrotrophic Bacillus cereus strains in chilled dairy foods, was evaluated. METHODS AND RESULTS: A range of chilled dairy food formulations modelling commercially-available products were fabricated, to which were added varying amounts of active ingredient. These were subsequently challenged with a B. cereus spore cocktail over a range of abuse temperatures. This work was validated by the inclusion of the fermented ingredient to commercial products. CONCLUSION: Results demonstrate the functionality of the bacteriocin at refrigeration abuse temperatures, and indicate the robust nature of the proteinaceous antimicrobial agent with regard to processing. SIGNIFICANCE AND IMPACT OF THE STUDY: This study indicates the applicability of fermented food ingredients containing naturally-occurring antimicrobials as additional hurdles in food preservation.

Source: Journal of Applied Microbiology

DOI: 10.1046/j.1365-2672.2001.01222.x

Authors: T. O’Mahony, N. Rekhif, C. Cavadini, G.F. Fitzgerald

Institutions: University College Cork, Nestlé (Switzerland)

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: bronze

Funder: European Commission