Abstract:

The preservation effect of plantaricin L-1 on chilled meat was studied. By determining, microbilogical, sensory and physical-chemiscal properties of chilled meat. It was proved that 320 AU/ml of plantaricin L-1 has the similar preservation effect to nisin, but 640 AU/ml of plantaricin L-1 has much better effect than nisin. 640 AU/ml of plantaricin L-1 applied to chilled meat can extend the shelf life of chilled meat from 3 d to 12 d. Plantaricin L-1 can effectively inhibit the growth of Pseudomonas P-1 and Listeria monocytogenes 54002. Plantaricin L-1 has broad prospects as biological preservative for chilled meat.

Key words: plantaricin L-1, preservation, chilled meat, nisin