Antimicrobial peptide cocktail activity in minced turkey meat

Yael Palman, Riccardo De Leo, Andrea Pulvirenti, Stefan J. Green, Zvi Hayouka*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

11 Scopus citations

Abstract

Meat products contain valuable nutrients that are important for human health and development but are also highly susceptible to colonization by microorganisms. This can lead to spoilage and serious foodborne illnesses. Natural antimicrobial peptides, produced by many organisms as part of their innate immune system to fight microbial infections, have great potential as food preservatives. In this study, we explored the effect of ternary antimicrobial random peptide mixtures (RPMs) on food spoilage bacteria in minced turkey meat. Amendment of RPMs to meat led to significant reductions in bacterial abundance in experimental tests, and RPMs worked synergistically with nitrite to reduce bacterial loads. Using high-throughput 16S ribosomal RNA gene amplicon sequencing, we characterized the effect of RPMs and nitrite on meat microbial community structure before and during incubation under refrigerated conditions. Our findings reveal strong antimicrobial activity for RPMs against spoilage bacteria in meat, including Listeria monocytogenes and Pseudomonas putida. These results demonstrate the potential of RPMs as a safer preservative for reducing spoilage in meat and other food products.

Original languageAmerican English
Article number103580
JournalFood Microbiology
Volume92
DOIs
StatePublished - Dec 2020

Bibliographical note

Publisher Copyright:
© 2020

Keywords

  • 16S deep Sequencing
  • Antimicrobial peptide mixtures
  • Food preservative
  • Food safety
  • Meat shelf life

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