Application of Lactobacillus plantarum C010 Bacteriocin in the Preservation of Chilled Pork and Fruits and Vegetables
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Abstract:
Chilled pork and fruits and vegetables are prone to spoilage during storage, leading to food losses and safety hazards. To address this challenge, the preservation effects of Lactobacillus plantarum C010 bacteriocin and nisin were compared in chilled pork, grapes, mangoes, cucumbers, and line peppers. The results showed that when chilled pork was treated with L. plantarum C010 bacteriocin at 12.50 μg/mL and stored at 4 ℃ for 9 days, the total volatile basic nitrogen content; total viable count; and contents of cadaverine, putrescine, and histamine were 14.37 mg/100 g, 6.70 lg•CFU/g, 10.02, 12.87, and 0.67 mg/kg, respectively. Additionally, the shelf life was extended by 6 and 4 days compared with those of the CK group and 2 mg/mL nisin treatment groups, respectively. The preservation effects on grapes, mangoes, cucumbers, and line peppers were superior following treatment with L. plantarum C010 bacteriocin at 6.25, 6.25, 12.50, and 3.125 μg/mL, respectively. After storage for 16 days, the decay indices of the fruits and vegetables were 4.69%, 43.84%, 16.77%, and 10.80%, respectively. These values decreased by 30.72%, 47.33%, 57.80%, and 26.53%, respectively, compared with those in the CK group. Similarly, they were 55.50%, 32.41%, 62.63%, and 38.32% smaller than the respective values in the nisin treatment group. Furthermore, L. plantarum C010 bacteriocin preserved the firmness of the four types of fruits and vegetables and slowed the weight loss rates. In summary, L. plantarum C010 bacteriocin not only exhibits good preservation effects on chilled pork but also reduces the water loss and decay of four types of fruits and vegetables (grapes, mangos, cucumbers, and line peppers). The results provide a natural solution for preserving foods.
