Journal of Food Processing & Technology

Abstract

Biopreservation of Fresh Orange Juice Using Antilisterial Bacteriocins101 and Antilisterial Bacteriocin103 Purified from Leuconostoc mesenteroides

Backialakshmi S, Meenakshi RN, Saranya A, Jebil MS, Krishna AR, Krishna JS and Suganthi Ramasamy

Recently, as the consumption of fresh fruit juice has been increasing the demand for natural and potent biopreservative has also been increased. Listeria monocytogenes is one of the most important and serious intracellular foodborne pathogen that threatens immunocompromised individuals. The main objective of this study is to investigate the biopreservative potential of Antilisterial Bacteriocin101 and Antilisterial Bacteriocin103 on comparison with a chemical preservative. Preservation of fresh orange juice was carried out in two sets i.e., unpasteurized (no heat pretreatment) and pasteurized (pretreated at 72ºC for 2 min). Listeria monocytogenes MTCC 657 at an initial concentration of 6.75 log CFU/ml was inoculated into both unpasteurized and pasteurized fresh orange juice then chemical preservative (12 ppm), Antilisterial Bacteriocin101 (40 ppm) and Antilisterial Bacteriocin103 (40 ppm) were added and stored for 12 days at 4ºC and checked for the viability of the indicator strain at 24 h regular intervals. Antilisterial Bacteriocins showed potential reduction of viable counts upto 4th day in unpasteurized fresh orange juice and upto 6th day in case of pasteurized fresh orange juice. This study has revealed that both the Antilisterial Bacteriocins show high potential in reduction of microbial population and is more effective than chemical preservative even at low concentration.