Fermented sour wort enriched with Pediococcus acidilactici PA-2 as a natural marinade to reduce Listeria monocytogenes and Salmonella Typhimurium in raw chicken
Main Article Content
Keywords
biopreservation; sour wort; chicken meat; Pediococcus acidilactici; Listeria monocytogenes; marinade; Salmonella typhimurium
Abstract
Raw chicken, valued for its affordability and nutritional benefits, remains vulnerable to contamination by meat-borne pathogens despite advances in food safety systems. Biopreservation using lactic acid bacteria, particularly pediocin-producing Pediococcus acidilactici, offers a natural strategy to inhibit foodborne pathogens through the production of lactic acid and bacteriocin. This study aimed to evaluate the antimicrobial effect of sour wort fermented with P. acidilactici PA-2 as a natural marinade against Listeria monocytogenes and Salmonella typhimurium in raw chicken. Sour wort was prepared and fermented with P. acidilactici PA-2 at 30°C for 24 h and 48 h, reaching final cell counts of 8.0 and 8.5 log10 CFU/g, respectively, and pH values between 3.8 and 4.5. Raw chicken samples were inoculated with approximately 6.9 log10 CFU/mL of L. monocytogenes and 6.4 log10 CFU/mL of S. typhimurium, marinated with 24-h and 48-h fermented wort (Ringer’s solution as control), and stored at 4°C for 16 h. On selective media, pathogen populations were enumerated. Both 24-h and 48-h fer-mented wort marinades significantly reduced L. monocytogenes and S. typhimurium counts compared with the control (p < 0.05). The 48-h fermented wort reduced L. monocytogenes and S. typhimurium counts by 1.9 and 1.8 log10 CFU/g, respectively, while the 24-h wort produced similar reductions of 1.7 and 1.8 log10 CFU/g. No significant differences were observed between the two fermentation times (p > 0.05). These findings suggest that P. acidilactici PA-2 fermented sour wort can serve as an effective clean-label marinade that enhances the micro-biological safety of raw chicken during short-term refrigerated storage, contributing to reduced foodborne risk without relying on chemical preservatives.
References
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Latoch, A., Czarniecka-Skubina, E. and Moczkowska-Wyrwisz, M. 2023. Marinades based on natural ingredients as a way to improve the quality and shelf life of meat: A review. Foods 12(19): 3638. https://doi.org/10.3390/foods12193638
Li, C., Wang, S., Chen, S., Wang, X., Deng, X., Liu, G., Chang, W., Beckers, Y. and Cai, H. 2023. Screening and characterization of Pediococcus acidilactici LC-9-1 toward selection as a potential probiotic for poultry with antibacterial and antioxidative properties. Antioxidants 12(2): 215. https://www.mdpi.com/2076-3921/12/2/215
Lopes, S.M., da Silva, D.C. and Tondo, E.C. 2022. Bactericidal effect of marinades on meats against different pathogens: A review. Critical Reviews in Food Science and Nutrition 62(27): 7650–7658. https://doi.org/10.1080/10408398.2021.1916734
Meneses, R. and Teixeira, P. 2022. Marination as a hurdle to microbial pathogens and spoilers in poultry meat products: A brief review. Applied Sciences 12(22): 11774. https://www.mdpi.com/2076-3417/12/22/11774
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Nyhan, L., Begley, M., Mutel, A., Qu, Y., Johnson, N. and Callanan, M. 2018. Predicting the combinatorial effects of water activity, pH and organic acids on Listeria growth in media and complex food matrices. Food Microbiology 74: 75–85. https://doi.org/10.1016/j.fm.2018.03.002
Othman, M., Ariff, A.B., Kapri, M.R., Rios-Solis, L. and Halim, M. 2018. Growth enhancement of probiotic Pediococcus acidilactici by extractive fermentation of lactic acid exploiting anion-exchange resin. Frontiers in Microbiology 9: 2554. https://doi.org/10.3389/fmicb.2018.02554
Pathania, A., McKee, S.R., Bilgili, S.F. and Singh, M. 2010. Antimicrobial activity of commercial marinades against multiple strains of Salmonella spp. International Journal of Food Microbiology 139(3): 214–217. https://doi.org/10.1016/j.ijfoodmicro.2010.01.039
Rahman, S.M.E., Islam, S., Pan, J., Kong, D., Xi, Q., Du, Q., Yang, Y., Wang, J., Oh, D.H. and Han, R. 2023. Marination ingredients on meat quality and safety – a review. Food Quality and Safety 7: 1–17 fyad027. https://doi.org/10.1093/fqsafe/fyad027
Rhoades, J., Kargiotou C., Katsanidis, E. and Koutsoumanis, K.P. 2013. Use of marination for controlling Salmonella enterica and Listeria monocytogenes in raw beef. Food Microbiology 36(2): 248-253. https://doi.org/10.1016/j.fm.2013.06.010
Sengun, I.Y., Goztepe, E. and Ozturk, B. 2019. Efficiency of marination liquids prepared with koruk (Vitis vinifera L.) on safety and some quality attributes of poultry meat. LWT - Food Science and Technology 113: 108317. https://doi.org/10.1016/j.lwt.2019.108317
Seo, H.J. and Kang, S.S. 2020. Inhibitory effect of bacteriocin produced by Pediococcus acidilactici on the biofilm formation of Salmonella Typhimurium. Food Control 117: 107361. https://doi.org/10.1016/j.foodcont.2020.107361
Serter, B., Önen, A. and Ilhak, O.I. 2024. Antimicrobial efficacy of postbiotics of lactic acid bacteria and their effects on food safety and shelf life of chicken meat. Annals of Animal Science 24(1): 277–287. https://doi.org/10.2478/aoas-2023-0081
Statista. 2024. Meat consumption worldwide from 1990 to 2023, by meat type. Accessed 14 October 2024. Available at: https://www.statista.com/statistics/274522/global-per-capita-consumption-of-meat/
Todorov, S.D., Dioso, C.M., Liong, M.T., Nero, L.A., Khosravi-Darani, K. and Ivanova, I.V. 2022. Beneficial features of Pediococcus: From starter cultures and inhibitory activities to probiotic benefits. World Journal of Microbiology and Biotechnology. 39(1): 4. https://doi.org/10.1007/s11274-022-03419-w
Wemmenhove, E., van Valenberg, H.J., Zwietering, M.H., van Hooijdonk, T.C. and Wells-Bennik, M.H. 2016. Minimal inhibitory concentrations of undissociated lactic, acetic, citric and propionic acid for Listeria monocytogenes under conditions relevant to cheese. Food Microbiology 58: 63–67. https://doi.org/10.1016/j.fm.2016.03.012
Xia, T., Teng, K., Liu, Y., Guo, Y., Huang, F., Tahir, M., Wang, T. and Zhong, J. 2023. A novel two-component bacteriocin, acidicin P, and its key residues for inhibiting Listeria monocytogenes by targeting the cell membrane. Microbiology Spectrum11(4): e0521022. https://doi.org/10.1128/spectrum.05210-22
Zawiasa, A. and Olejnik-Schmidt, A. 2025. The genetic determinants of Listeria monocytogenes resistance to bacteriocins produced by lactic acid bacteria. Genes 16(1): 50. https://www.mdpi.com/2073-4425/16/1/50
Amiri, S., Rezaei, M.R., Sowti, K.M., Rezazadeh, B.M. and Alizadeh K.M. 2022. Characterization of antimicrobial peptides produced by Lactobacillus acidophilus LA-5 and Bifidobacterium lactis BB-12 and their inhibitory effect against foodborne pathogens. LWT - Food Science and Technology 153: 112449. https://doi.org/10.1016/j.lwt.2021.112449
Barbosa, J., Borges, S. and Teixeira P. 2015. Pediococcus acidilactici as a potential probiotic to be used in food industry. International Journal of Food Science & Technology 50(5): 1151–1157. https://doi.org/10.1111/ijfs.12768
Eldin, R.M.B., Talaat, D., Elbaba, A.H. and Ibrahim, M.S. 2020. Antibacterial activity of some plant extracts on different bacteria in chicken fillet. European Journal of Pharmaceutical and Medical Research 7: 84–95.
Fisher, K.D., Bratcher, C.L., Jin, T.Z., Bilgili, S.F., Owsley, W.F. and Wang, L. 2016. Evaluation of a novel antimicrobial solution and its potential for control Escherichia coli O157:H7, non-O157:H7 shiga toxin-producing E. coli, Salmonella spp., and Listeria monocytogenes on beef. Food Control 64: 196–201. https://doi.org/10.1016/j.foodcont.2015.12.007
Fouladkhah, A., Geornaras, I., Nychas, G.J. and Sofos, J.N. 2013. Antilisterial properties of marinades during refrigerated storage and microwave oven reheating against post-cooking inoculated chicken breast meat. Journal of Food Science 78(2): M285–M289. https://doi.org/10.1111/1750-3841.12009
Gargi, A. and Sengun, I.Y. 2021. Marination liquids enriched with probiotics and their inactivation effects against food-borne pathogens inoculated on meat. Meat science. 182: 108624. https://doi.org/10.1016/j.meatsci.2021.108624
Göçmez, E.B. and İlhak, O. 2025. Effect of marination with bioprotective culture-containing marinade on Salmonella spp. and Listeria monocytogenes in chicken breast meat. Journal of Food Science 90 (4): e70174. https://doi.org/10.1111/1750-3841.70174
İncili, G.K., Akgöl, M., Aydemir, M.E., Alan, S., Mutlu, M., İlhak, O.İ. and Öksüztepe, G. 2020. Fate of Listeria monocytogenes and Salmonella Typhimurium in homemade marinade and on marinated chicken drumsticks, wings and breast meat. LWT - Food Science and Technology. 134: 110231. https://doi.org/10.1016/j.lwt.2020.110231
Karatepe, P., Kürşad, İ.G., Tekin, A., Çalıcıoğlu, M., Akgöl, M. and Hayaloğlu A.A. 2025. The impact of rhubarb (Rheum ribes L.) juice-based marinade on the quality characteristics and microbial safety of chicken breast fillets during refrigerated storage. Poultry Science. 104(2): 104719. https://doi.org/10.1016/j.psj.2024.104719
Kaveh, S., Hashemi, S.M.B., Abedi, E., Amiri, M.J. and Conte, F.L. 2023. Bio-preservation of meat and fermented meat products by lactic acid bacteria strains and their antibacterial metabolites. Sustainability. 15(13): 10154. https://www.mdpi.com/2071-1050/15/13/10154
Kho, K., Kadar, A.D., Bani, M.D., Pramanda, I.T., Martin, L., Chrisdianto, M., Pratama, F. and Devanthi, P.V.P. 2024. The potential of Pediococcus acidilactici cell-free supernatant as a preservative in food packaging materials. Foods 13(5): 644. https://www.mdpi.com/2304-8158/13/5/644
Khorshidian, N., Khanniri, E., Mohammadi, M., Mortazavian, A.M. and Yousefi, M. 2021. Antibacterial activity of pediocin and pediocin-producing bacteria against Listeria monocytogenes in meat products. Frontiers in Microbiology 12: 709959. https://doi.org/10.3389/fmicb.2021.709959
Kiran, F. and Osmanagaoglu, O. 2014. Inhibition of Listeria monocytogenes in chicken meat by pediocin AcH/PA-1 produced by Pediococcus pentosaceus OZF. Agro FOOD Industry Hi Tech 25: 66–69.
Latoch, A., Czarniecka-Skubina, E. and Moczkowska-Wyrwisz, M. 2023. Marinades based on natural ingredients as a way to improve the quality and shelf life of meat: A review. Foods 12(19): 3638. https://doi.org/10.3390/foods12193638
Li, C., Wang, S., Chen, S., Wang, X., Deng, X., Liu, G., Chang, W., Beckers, Y. and Cai, H. 2023. Screening and characterization of Pediococcus acidilactici LC-9-1 toward selection as a potential probiotic for poultry with antibacterial and antioxidative properties. Antioxidants 12(2): 215. https://www.mdpi.com/2076-3921/12/2/215
Lopes, S.M., da Silva, D.C. and Tondo, E.C. 2022. Bactericidal effect of marinades on meats against different pathogens: A review. Critical Reviews in Food Science and Nutrition 62(27): 7650–7658. https://doi.org/10.1080/10408398.2021.1916734
Meneses, R. and Teixeira, P. 2022. Marination as a hurdle to microbial pathogens and spoilers in poultry meat products: A brief review. Applied Sciences 12(22): 11774. https://www.mdpi.com/2076-3417/12/22/11774
Nieto-Lozano, J.C., Reguera-Useros, J.I., Peláez-Martínez, M.D.C., Sacristán-Pérez-Minayo, G., Gutiérrez-Fernández, Á.J. and de la Torre, A.H. 2010. The effect of the pediocin PA-1 produced by Pediococcus acidilactici against Listeria monocytogenes and Clostridium perfringens in Spanish dry-fermented sausages and frankfurters. Food Control 21(5): 679–685. https://doi.org/10.1016/j.foodcont.2009.10.007
Nyhan, L., Begley, M., Mutel, A., Qu, Y., Johnson, N. and Callanan, M. 2018. Predicting the combinatorial effects of water activity, pH and organic acids on Listeria growth in media and complex food matrices. Food Microbiology 74: 75–85. https://doi.org/10.1016/j.fm.2018.03.002
Othman, M., Ariff, A.B., Kapri, M.R., Rios-Solis, L. and Halim, M. 2018. Growth enhancement of probiotic Pediococcus acidilactici by extractive fermentation of lactic acid exploiting anion-exchange resin. Frontiers in Microbiology 9: 2554. https://doi.org/10.3389/fmicb.2018.02554
Pathania, A., McKee, S.R., Bilgili, S.F. and Singh, M. 2010. Antimicrobial activity of commercial marinades against multiple strains of Salmonella spp. International Journal of Food Microbiology 139(3): 214–217. https://doi.org/10.1016/j.ijfoodmicro.2010.01.039
Rahman, S.M.E., Islam, S., Pan, J., Kong, D., Xi, Q., Du, Q., Yang, Y., Wang, J., Oh, D.H. and Han, R. 2023. Marination ingredients on meat quality and safety – a review. Food Quality and Safety 7: 1–17 fyad027. https://doi.org/10.1093/fqsafe/fyad027
Rhoades, J., Kargiotou C., Katsanidis, E. and Koutsoumanis, K.P. 2013. Use of marination for controlling Salmonella enterica and Listeria monocytogenes in raw beef. Food Microbiology 36(2): 248-253. https://doi.org/10.1016/j.fm.2013.06.010
Sengun, I.Y., Goztepe, E. and Ozturk, B. 2019. Efficiency of marination liquids prepared with koruk (Vitis vinifera L.) on safety and some quality attributes of poultry meat. LWT - Food Science and Technology 113: 108317. https://doi.org/10.1016/j.lwt.2019.108317
Seo, H.J. and Kang, S.S. 2020. Inhibitory effect of bacteriocin produced by Pediococcus acidilactici on the biofilm formation of Salmonella Typhimurium. Food Control 117: 107361. https://doi.org/10.1016/j.foodcont.2020.107361
Serter, B., Önen, A. and Ilhak, O.I. 2024. Antimicrobial efficacy of postbiotics of lactic acid bacteria and their effects on food safety and shelf life of chicken meat. Annals of Animal Science 24(1): 277–287. https://doi.org/10.2478/aoas-2023-0081
Statista. 2024. Meat consumption worldwide from 1990 to 2023, by meat type. Accessed 14 October 2024. Available at: https://www.statista.com/statistics/274522/global-per-capita-consumption-of-meat/
Todorov, S.D., Dioso, C.M., Liong, M.T., Nero, L.A., Khosravi-Darani, K. and Ivanova, I.V. 2022. Beneficial features of Pediococcus: From starter cultures and inhibitory activities to probiotic benefits. World Journal of Microbiology and Biotechnology. 39(1): 4. https://doi.org/10.1007/s11274-022-03419-w
Wemmenhove, E., van Valenberg, H.J., Zwietering, M.H., van Hooijdonk, T.C. and Wells-Bennik, M.H. 2016. Minimal inhibitory concentrations of undissociated lactic, acetic, citric and propionic acid for Listeria monocytogenes under conditions relevant to cheese. Food Microbiology 58: 63–67. https://doi.org/10.1016/j.fm.2016.03.012
Xia, T., Teng, K., Liu, Y., Guo, Y., Huang, F., Tahir, M., Wang, T. and Zhong, J. 2023. A novel two-component bacteriocin, acidicin P, and its key residues for inhibiting Listeria monocytogenes by targeting the cell membrane. Microbiology Spectrum11(4): e0521022. https://doi.org/10.1128/spectrum.05210-22
Zawiasa, A. and Olejnik-Schmidt, A. 2025. The genetic determinants of Listeria monocytogenes resistance to bacteriocins produced by lactic acid bacteria. Genes 16(1): 50. https://www.mdpi.com/2073-4425/16/1/50
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Mar 23, 2026
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Author Biography
Basobi Mukherjee, Department of Microbiology, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Finland; Department of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic
