Inhibition of Weissella viridescens Fermentation Broth on Listeria monocytogenes and Its Application in Chilled Pork Preservation
YANG Chao, YU Tao, JIANG Xiaobing
1. Department of Tourist Management, Xinxiang Vocational and Technical College, Xinxiang 453003, China; 2. School of Life Sciences and Basic Medicine, Xinxiang University, Xinxiang 453003, China; 3. College of Life Sciences, Henan Normal University, Xinxiang 453007, China
Abstract：The minimum inhibitory concentration (MIC) of the fermentation broth of Weissella viridescens against Listeria monocytogenes was determined using the broth microdilution method. And its effect on L. monocytogenes biofilm formation was investigated by microtiter plate assay and microscopic observation. By measuring the numbers of total colony and L. monocytogenes, sensory characteristics and physicochemical properties, the effect of the fermentation broth on the preservation of chilled pork was investigated. Our results showed that the fermentation broth of W. viridescens could inhibit the growth of L. monocytogenes, and biofilm formation of L. monocytogenes was inhibited by it at sub-inhibitory concentrations. The fermentation broth could inhibit the growth of total bacteria and L. monocytogenes in chilled pork, delay the decline in sensory quality caused by spoilage bacteria, and inhibit the increase in pH and total volatile basic nitrogen (TVB-N) value, thereby prolonging the shelf life of chilled pork.
2021, Vol. 35 
