Natural antimicrobials as additives and ingredients for the preservation of foods and beverages - Natural Food Additives, Ingredients and Flavourings - page 133

Table 6.2 Research studies carried out with pediocin in a variety of food substrates
against a variety of target bacteria

Food Target bacteria References

Salad dressings Lactobacillus biofermentans Gonzalez (1989)

Fresh beef Leuconostoc mesenteroides Kalchayanand (1990)

Vacuum-packed beef Leu. mesenteroides Rozbeh et al . (1993)

Fermented sausage Listeria monocytogenes Berry et al . (1991),

Foegeding et al . (1992),
Cheun et al . (2000)

Beef by-products L. monocytogenes Motlagh et al . (1992),

Ray (1992)

Ground beef, sausage mix L. monocytogenes, L. ivanovii Holla (1990)

Cottage cheese, ice cream mix Leu. mesenteroides

Meat paste La. curvatus Coventry et al . (1995)

Fish fi llets L. monocytogenes Yin et al . (2007)

Sous vide products Bacillus subtilis, B.

licheniformis

Cabo et al . (2009)

Note: Research studies carried out with pediocin in a variety of food substrates against a variety of
target bacteria.

spectrum, being active against various strains of Lactobacillus spp. and importantly
against Listeria spp. (Schillinger and Lücke 1989; Lewus et al. 1991; Motlagh
et al. 1991; Sobrino et al. 1991; Tichacaczek et al. 1994; Hugas et al. 1995). An
exception is sakacin B which apparently has no activity against Listeria spp.
(Samelis et al. 1994). Purifi ed preparations of sakacin are not legally approved, so
most interest in their use are either by production 'in situ' by protective cultures
or in undefi ned fermentates.

6.2.3 Undefi ned fermentates
The use of spray-dried undefi ned fermentates produced by GRAS status lactic
acid bacteria notably Lc. lactis and Propionibacterium freundrencherii as culture
organisms as a means of food preservation occurred fi rst in the late 1980s and
early 1990s in the US with the introduction of MicroGARD™ (Weber and Broich
1986; Ayres et al. 1987, 1992, 1993). Since the original MicroGARD™ product
was introduced, various types aimed at specifi c target organisms have been
marketed (Table 6.3).
It must be stressed that the effi cacy of such fermentates, regardless of source of
organism, cannot be ascribed to a single antimicrobial factor but to a combination
of organic acids and antimicrobial peptides such as bacteriocins and peptides. An
important difference between these undefi ned fermentates and nisin and natamycin
preparations is that they are not purifi ed by downstream processing and so can be
simply labelled as cultured milk or dextrose powder depending on the fermentation
substrate. Their active ingredients are not declared. This in some countries,
notably the US, results in extremely friendly labelling when used in processed

￿ ￿ ￿ ￿ ￿