Avaliação do efeito conservador de substância tipo bacteriocina produzido por Pediococcus acidilactici em suco de laranja.

Abstract

Food bioconservation is an environmentally friendly and harmless approach that uses natural or controlled microbiota and / or antimicrobial compounds to extend the shelf life of foods and increase their safety. This work aimed to study the application of the bacteriocin-like substance produced by Pediococcus acidilactici, a Lactic Acid Bacterium in the orange juice bioconservation. Research in this area is of great importance, as bacteriocins can replace synthetic preservatives such as sodium benzoate, which can be harmful to human health. The bioconservative effect of the bacteriocin-like substance was evaluated considering the concentrations (0, 25, 50 and 75%) added in pasteurized orange juice without preservatives. For this evaluation were used as indicator microorganisms Listeria monocytogenes and Enterococcus faecium. The effects of bacteriocin on different pH values (2.0; 6.5 and 9.0 for 60 min), temperature (50 ° C, 75 ° C and 100 ° C for 60 min), and cooling (-80 ° C, -20 ° C and 4 ° C for 35 days) ) were also tested. The antimicrobial activity of the bacteriocin-like substance was found to be stable for 35 days at -20 ° C or -80 ° C. The bacteriocin performance against Enterococcus faecium was superior to that of sodium benzoate, as it reduced 1.0 log CFU / mL, more than the synthetic preservative. Bacteriocin activity was not influenced at pH 2.0 and 6.5, nor when subjected to 50 ° C for 1 hour. Thus, it is concluded that pediocin has potential to be applied in the food industry, since it presented stability to the various storage conditions.