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KMID : 0545120020120060936
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Journal of Microbiology and Biotechnology
2002 Volume.12 No. 6 p.936 ~ p.942
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Synergistic Effects of Bacteriocin-Producing Pediococcus acidilactici K10 and Organic Acids on lnhibiting Escherichia coli O157:H7 and Applications in Ground Beef
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MOON, GI-SEONG
KIM, WANG JUNE/KIM, MYUNGHEE
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Abstract
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When used in combination with organic acids, Pediococcus acidilactici K10 or its bacteriocin was effective in inhibiting Escherichia coli O157:H7 in vitro and in situ. P. acidilactici K10, a strain of bacteriocin-producing lactic acid bacteria (LAB), was previously isolated from kimchi in our laboratory, and the molecular seight of its bacteriocin was estimated to be around 4,500 Da by SDS-PAGE. Initially, P. acidilactici K10 and its bacteriocin could net inhibit E. coli O157:H7, when used alone. However, when they were used together with organic acids such as acetic, lactic, and succinic acids, they greatly inhibited E. coli O157:H7 in vitro. Based on these in vitro results, a real sample test with ground beef was conducted at 4℃ with acetic acid (0.25%) or lactic acid (0.35%) alone, and then in combination with P. acidilactici K10 (10^5 CFU/g of sample). Combined treatment of P. acidilactici K10 with lactic acid showed the most inhibitory effect: a 2.8-log_10-unit reduction of E. coli O157:H7 in ground beef during strange at 4℃. This result suggests that the combination of bacteriocin-producing P. acidilactici K10 and organic acids has great potntial as a food biopreservative by inhibiting the growth of E. coli O157:H7.
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