Evaluation of a spray-dried lacticin 3147 powder for the control of Listeria monocytogenes and Bacillus cereus in a range of food systems

Aims: The potential of a powdered preparation of the bacteriocin, lacticin 3147, was investigated for the inhibition of Listeria monocytogenes and Bac illus cereus. Methods and Results: A 10% solution of reconstituted demineralized whey pow der was fermented with Lactococcus lactis DPC3147 for the generation of a l acticin 3147 containing powdered product. A 99.9% reduction in L. monocytog enes numbers occurred in the presence of the lacticin 3147 powder within 2 h in natural yogurt, and an 85% reduction was observed in cottage cheese wi thin the same time frame. Counts of B. cereus were reduced by 80% in soup, in the presence of 1% (w/w) lacticin 3147 powder, within 3 h. Conclusions: A powdered preparation of lacticin 3147 was effective for the control of Listeria and Bacillus in natural yogurt, cottage cheese and soup . Significance and Impact of the Study: The bioactive lacticin 3147 powder ma y find broad applications for control of Gram-positive pathogens/spoilage b acteria in a range of foods.