Development and antimicrobial application of plantaricin BM‐1 incorporating a PVDC film on fresh pork meat during cold storage.

Abstract: Aims: The aim of this study was to develop a plantaricin BM‐1, a typical IIa bacteriocin produced by Lactocacillus plantarumBM‐1, for active polyvinylidene chloride (PVDC) films and to determine the antimicrobial effect of plantaricin BM‐1 incorporated into a PVDC film on fresh pork during 7 days of storage at 4°C. Methods and Results: Plantaricin BM‐1 solutions (20 480 AU ml−1) that absorbed into the PVDC film increased gradually and reached maximum volumes during exposure for up to 20 h. When soaked in water, the released amount of plantaricin BM‐1 from the active PVDC film reached a maximum at 20 h. The plantaricin BM‐1 active PVDC film had an obvious antilisterial effect in culture medium and fresh pork inoculated with Listeria monocytogenes. Furthermore, plantaricin BM‐1‐incorporated PVDC film was also significantly (P < 0·01) reduced to aerobic counts of approximately 1·5 log10 CFU per g after 7 days of storage at 4°C in pork meat, and the pH and total volatile basic nitrogen of pork meat were significantly (P < 0·01, P < 0·05) lower than those of the control. Conclusion: Plantaricin BM‐1 active film has an excellent effect to prolong the shelf life of pork meat during cold storage. Significance and Impact of the Study: The results of this study suggest a potential application of bacteriocin active film on meat preservation. [ABSTRACT FROM AUTHOR]