Preservative Effect of Broad-Spectrum Enterocin LM-2 on Cold Sliced Ham

Abstract

Abstract: Enterocin LM-2, a broad-spectrum bacteriocin isolated from Chinese traditional cheese, was produced by Enterococcus faecium LM-2. In order to examine the potential of enterocin LM-2 as a biopreservative in sliced cooked ham, the effect of enterocin LM-2 at different concentrations (80, 320, 1280 AU/g) on microbiological, physicochemical and sensory quality properties of sliced cooked ham during the refrigerated storage at 4 ℃ was explored in this paper. The addition of enterocin LM-2 could substantially suppress the growth of microflora, especially Listeria monocytogenes and Salmonella enteritidis, and decrease the accumulation of TVB-N and lipid oxidation during refrigerated storage of sliced cooked ham. Overall, the most effective treatment was achieved by adding 1280 AU/g enterocin LM-2, which could extend the shelf life up to 49 days and produce a better sensory profile during the whole storage period. These results clearly indicate that enterocin LM-2 has a great potential as a biopreservative for enhancing the safety and quality of refrigerated sliced cooked ham.

Key words: bacteriocin, enterocin LM-2, biopreservative, sliced cooked ham

References

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