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标题：Application of Purified Bacteriocin from Lactobacillus plantarum IIA-1A5 as a Bio-preservative of Beef Sausage
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作者：Irma Isnafia Arief ; Zakiah Wulandari ; Erti Sindya Sinaga 等
期刊名称：Pakistan Journal of Nutrition
印刷版ISSN：1680-5194
电子版ISSN：1994-7984
出版年度：2017
卷号：16
期号：6
页码：444-450
DOI：10.3923/pjn.2017.444.450
出版社：Asian Network for Scientific Information
摘要：Background: Beef sausage is a meat product that is potentially susceptible to microbial growth. Most chemical preservatives in current use may cause unhealthy effects in humans if consumed in large doses; therefore, the use of bio-preservatives, such as bacteriocin from Lactobacillus plantarum IIA-1A5 is needed. Objective: This study aimed to assess the characteristics of bacteriocins produced by Lactobacillus plantarum and their effects on sausage quality. Methodology: In this experimental study an attempt was made to investigate the microbiological, physicochemical and sensory characteristics of beef sausages supplemented with various preservatives (control, 0.3% nitrate and 0.3% bacteriocin) for various periods (0, 3, 6 and 9 days) in a cold temperature (4-6°C). Parameters measured included: Acidity, water binding activity, water activity and total acid number. Results: The results showed that the presence of bacteriocin in the sausages inhibited the growth of pathogenic Staphylococcus aureus and Escherichia coli bacteria until day 6, which was better than the inhibition observed in the presence of nitrite. Conclusion: The study concluded that bacteriocin from Lactobacillus plantarum IIA-1A5 could replace nitrite as a preservative for 6 days of storage.