Study of food biopreservation using anti-listerial peptides to ensure food safety

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This study was undertaken to establish a new technology, using anti-listerial peptides, to ensure food safety. Production of an anti-listerial peptide, piscicocin CS526, produced by Carnobacterium maltaromaticum CS526 was regulated with environmental pH. A simple one-step isolation method, based on the adsorption-desorption property to bacterial cells, was developed for piscicocin CS526. A freeze-dried bioactive fermented powder with anti-listerial peptide produced by C.maltaromaticum FS-B was effective for the control of L.monocytogenes in a food model at refrigeration and frozen temperature, suggesting that the fermented powder will be a powerful tool to ensure food safety against L.monocytogenes contamination in foods such as ready-to-eat products.