Development of a New Paenibacillin-Producing Strain and Testing its Usability in Improving Food Safety

A new bacterial strain that produces a bacteriocin (paenibacillin) without polymyxin was developed from Paenibacillus polymyxa that co-produces the 2 antimicrobial agents. Gamma radiation was used successfully to develop the new strain, P. polymyxa OSY-HG. Subsequently, we explored the feasibility of using food or food ingredients as growth media for the new strain. Milk supported the growth of P. polymyxa OSY-HG which produced up to 32 mg paenibacillin/L milk without polymyxin. Fermentation crude extract was applied in a model food (Vienna sausage) to control Listeria innocua, a Listeria monocytogenes surrogate. The treatment increased Listeria lag time by 2 d at 7 °C and at least 6 h at 37 °C. In conclusion, a new paenibacillin-producing P. polymyxa strain has been developed for potential industrial use. Using the new strain in applications that enhance food safety is feasible.

As low concentrations of paenibacillin can inhibit Listeria in a food matrix, paenibacillin has potential to be used as a natural food preservative to deter this pathogen’s growth in food, after FDA approval.