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¹) Muğla Sıtkı Koçman University, Fethiye Faculty of Health Sciences, Department of Nutrition and Dietetics, Karaçulha 48300 Fethiye/Muğla, Turkey; ²) Tokat Gaziosmanpaşa University, Faculty of Health Sciences, Department of Nutrition and Dietetics, Tokat, TURKEY, 60250 Taşlıçiftlik/Tokat, Turkey; ³) Niğde Ömer Halisdemir University, Faculty of Engineering, Food Engineering Department, 51240 Niğde, Turkey

The inhibitory effect of lactoccocin BZ against Escherichia coli on fresh beef

Die hemmende Wirkung von Lactoccocin BZ gegen Escherichia coli auf frischem Rindfleisch

Nilgün Öncül¹), Kader Tokatli²), Zeliha Yildirim³)

During the processing of fresh meat, there is a risk of contamination with foodborne pathogenic E. coli. The use of bacteriocins is considered to ensure the safety of fresh meat. In this context, the impact of lactococcin BZ on the E. coli population in fresh beef has been investigated. The antibacterial activity of lactococcin BZ was observed in meat samples inoculated with E. coli both during and after attachment condition (10³ and 10⁶ CFU/mL), and over a 12 days storage period in refrigeration (4°C). Different amounts of lactococcin BZ (ranging from 400 to 3200 AU/mL) were applied to fresh meat for varying treatment durations (0–30 minutes). Following the application of lactococcin BZ at levels of 800, 1600, and 3200 AU/mL during attachment, E. coli counts were immediately reduced by 3.62 log units. At high inoculum dose, lactococcin BZ (3200 AU/mL) decreased the pathogen by approximately 6 log units in 5 minutes during attachment. E. coli exhibited sensitivity to lactococcin BZ (400, 1600, and 3200 AU/mL) both in low and high inoculum doses after attachment to fresh beef. Furthermore, the inhibitory effect of lactococcin BZ increased with its concentration over the 12 days of refrigerated. In conclusion, lactococcin BZ demonstrated inhibitory effect against E. coli in fresh beef, suggesting its potential use as a biopreservative in the meat industry.

Keywords: bacteriocin, biopreservation, meat, Escherichia coli, lactococcin BZ

nilgunoncul@mu.edu.tr

Arch Lebensmittelhyg 75,
4–12 (2025)
DOI 10.53194/0003-925X-75-4

© M. & H. Schaper GmbH & Co.
ISSN 0003-925X