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Carnobacterium maltaromaticum as bioprotective culture in vitro and in cooked ham
Gabriela Maia Danielski1, Pedro Henrique Imazaki2, Caroline Maria de Andrade Cavalari3
1Laboratory of Agrifood Food Research and Inovation (LAPIAgro), Graduate Program in Animal Science, School of Life Sciences, Pontifícia Universidade Católica do Paraná, Imaculada Conceição, 1155, 80215-901 Curitiba, Brazil; Laboratory of Food Technology, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animals & Health (FARAH), University of Liège, Avenue de Cureghem 10, 4000 Liège, Belgium.
Abstract:
The bioprotective effects of Carnobacterium maltaromaticum (CM) strains were assessed in vitro and in sliced cooked ham. CM strains were tested in vitro against Listeria monocytogenes (LM), Escherichia coli O157:H7 (EC) and Salmonella Typhimurium (ST). In vitro effect was evaluated using co-culture (with and without EDTA) and cell-free supernatant (CFS). CFS was tested by agar well diffusion and minimum inhibitory concentration. In cooked ham, the inhibitory effect of CM on L. innocua (LI) and on the physicochemical parameters were evaluated for 7 days at 4 °C. In co-cultures at -1 °C and 4 °C, all CM isolates inhibited LM. A slight inhibition was observed against the Gram-negative bacteria with the addition of EDTA. CFS did not show inhibitory effect under the studied conditions. In cooked ham, CM inhibited LI growth and did not affect the physicochemical parameters of the product during storage. CM strains show potential to be used as bioprotective cultures in cold-stored cooked ham and improve its safety.
Insights
Carnobacterium maltaromaticum (CM) strains show bioprotective potential in cooked ham. These bacterial cultures effectively inhibited Listeria monocytogenes and Listeria innocua, enhancing food safety without altering product quality.
Area of Science:
- Food Microbiology
- Bacteriology
- Food Safety
Background:
- The food industry seeks natural antimicrobials to control pathogens.
- Carnobacterium maltaromaticum (CM) is a lactic acid bacterium with potential bioprotective properties.
- Assessing CM's efficacy against common foodborne pathogens is crucial.
Purpose of the Study:
- To evaluate the in vitro and in situ bioprotective effects of Carnobacterium maltaromaticum (CM) strains.
- To determine CM's inhibitory activity against Listeria monocytogenes (LM), Escherichia coli O157:H7 (EC), and Salmonella Typhimurium (ST).
- To assess CM's impact on Listeria innocua (LI) and physicochemical properties in cooked ham.
Main Methods:
- In vitro assays included co-cultures (with/without EDTA) and cell-free supernatant (CFS) testing (agar well diffusion, MIC).
- In situ studies involved inoculating sliced cooked ham with CM and monitoring for 7 days at 4°C.
- Pathogen inhibition and physicochemical parameters (e.g., pH, texture) were analyzed.
Main Results:
- CM isolates effectively inhibited Listeria monocytogenes in co-cultures at low temperatures (-1°C and 4°C).
- Limited inhibition against Gram-negative bacteria (EC, ST) was observed, enhanced slightly by EDTA.
- Cell-free supernatants showed no significant inhibitory effect under tested conditions.
- In cooked ham, CM significantly inhibited Listeria innocua growth.
- CM application did not negatively affect the physicochemical characteristics of cooked ham during storage.
Conclusions:
- Carnobacterium maltaromaticum strains demonstrate significant potential as bioprotective cultures.
- CM can enhance the safety of cold-stored cooked ham by inhibiting pathogen growth.
- Further research could optimize CM application for broader pathogen control in meat products.
