INVESTIGATION OF THE ANTIBACTERIAL PROPERTIES OF THE COMMERCIAL DRUG "NISIN PRO" IN COMPARISON WITH A BACTERIOCIN-BASED DRUG OF THE HYBRID STRAIN LACTOCOCCUS LACTIS SSP. LACTIS F-116 IN CHILLED POULTRY MEAT STORAGE

Abstract

The study investigated the effect of the antibacterial properties of the commercial drug Nisin Pro (Synergy Pharmadem Group Co Limited, Changhai, China) and a new biopreservative based on the bacteriocin of hybrid strain Lactococcus lactis ssp. lactis F-116 during storage of chilled poultry meat. The relevance of the study is due to the growing interest in the consumption of chilled poultry meat among consumers and the issue of increasing its shelf life using natural biopreservatives. Chilled poultry meat is susceptible to microbiological spoilage caused by the development of microorganisms such as Pseudomonas spp., Proteus spp., Salmonella spp., Listeria monocytogenes and molds, which leads to a rapid deterioration of organoleptic properties and a decrease in the nutritional value of products. Model experiments have been conducted to compare the antimicrobial spectrum of action of the studied preservative compositions in relation to possible poultry contaminants under refrigeration conditions typical for household storage. The experimental data obtained demonstrated that the use of biopreservatives such as bacteriocins significantly reduces the level of microbial contamination, prolonging the shelf life of chilled poultry meat. The bacteriocin of the hybrid strain Lactococcus lactis ssp. lactis F-116 demonstrated high antimicrobial activity in comparison with the commercial drug Nisin Pro, which makes it a promising agent for the biopreservation of meat products. The results obtained indicate the feasibility of introducing biopreservatives based on bacteriocins into the food industry to increase microbiological safety and extend the shelf life of chilled poultry meat.