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Investigation into the Potential of Bacteriocinogenic Lactobacillus plantarum BFE 5092 for Biopreservation of Raw Turkey Meat

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Abstract

The bacteriocin-producing Lactobacillus plantarum BFE 5092 was assessed for its potential as a protective culture in the biopreservation of aerobically stored turkey meat. This strain produces three bacteriocins, i.e. plantaricins EF, JK and N. The absolute expression of Lactobacillus plantarum BFE 5092 16S rRNA housekeeping gene, as well as l-ldh, plnEF and plnG genes as determined by quantitative, real-time-PCR, revealed that these genes were expressed to similar levels when the strain was grown at 8 and 30 °C in MRS broth. On turkey meat, Lactobacillus plantarum BFE 5092 did not grow but survived, as indicated by similar viable cell numbers during a 9-day storage period at 8 °C. When inoculated at 1 × 107 CFU/g on the turkey meat and subsequently stored at 10 °C, the culture did again not show good growth. Lactobacillus plantarum BFE 5092 could not inhibit the growth of naturally occurring listeriae or Gram-negative bacteria on the turkey meat at 10 °C, or that of Listeria monocytogenes when it was co-inoculated at a level of 1 × 105 CFU/g. Gene expression analyses showed that the bacteriocin genes were expressed on turkey meat stored at 10 °C. Moreover, the investigation into the absolute expression of the three plantaricin genes of Lactobacillus plantarum BFE 5092 in co-culture with Listeria monocytogenes on turkey meat by qRT-PCR showed that the plantaricin genes were indeed expressed during the low-temperature storage condition. The Lactobacillus plantarum BFE 5092 strain overall could not effectively inhibit L. monocytogenes and therefore it would not make a suitable protective culture for biopreservation of turkey meat stored aerobically at low temperature.

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Acknowledgments

This work was financed by the European Commission within the VI Framework Program, contract no. 007081, “Pathogen Combat: Control and prevention of emerging and future pathogens at cellular and molecular level throughout the food chain”.

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  1. Wilhelm H. Holzapfel

    Present address: School of Life Sciences, Handong Global University, Pohang, Gyeongbuk, 791-708, Republic of Korea

Authors and Affiliations

  1. Max Rubner-Institute, Federal Research Institute for Nutrition and Food, Haid-und-Neu-Strasse 9, 76131, Karlsruhe, Germany

    Gyu-Sung Cho, Alexander Hanak, Melanie Huch, Wilhelm H. Holzapfel & Charles M. A. P. Franz

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  1. Gyu-Sung Cho
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  2. Alexander Hanak
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Correspondence to Charles M. A. P. Franz.

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Cho, GS., Hanak, A., Huch, M. et al. Investigation into the Potential of Bacteriocinogenic Lactobacillus plantarum BFE 5092 for Biopreservation of Raw Turkey Meat. Probiotics & Antimicro. Prot. 2, 241–249 (2010). https://doi.org/10.1007/s12602-010-9053-4

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