Effect of Pentocin on the shelf life of frankfurters during 4 ℃ storage

In order to investigate the effect of Pentocin on the shelf life of frankfurters during 4 ℃ storage,Pentocin LPL1-5 and nisin were added to frankfurters respectively with two values:50 and 500 AU/kg.The treated samples and control one(without any preservative) were examined and analyzed at the interval of 7 days during their 100 days' storage at 4 ℃.Through the analysis of microbiological,physicochemical and sensory characteristics,the assay showed that Pentocin LPL1-5 could inhibit the growth of lactic acid bacteria,Psychrotrophs,Thermophilic Bacillus and Coliform bacteria significantly,and could improve the physicochemical characteristics and sensory quality of frankfurter.Furthermore,the inhibition ability of Pentocin LPL1-5 was positively relative to its adding value.Pentocin LPL1-5 inhibited bacterial growth more effectively than nisin with the same adding value.Pentocin LPL1-5 of 500 AU/kg could prolong the shelf life of Frankfurters from 2 weeks to 9 weeks during 4 ℃ storage.The research showed that Pentocin LPL1-5 possessed good potential to be used commercially as natural biological preservative.