Abstract: This study screened lactic acid bacteria (LAB) from the scallop Chlamys nobilis, which can effectively inhibit the growth of Listeria monocytogenes in chilled fresh chicken and thereby prolong its shelf life. LABs were purified by streaking and the antimicrobial activity was detected by the Oxford cup method. Sensory performance, pH value, volatile basic nitrogen, the number of Listeria monocytogenes and the total number of bacterial colonies on the chilled fresh chicken were tested after applying the supernatant from LAB fermentation broth onto the chicken. Results showed that five LABs strains with antibacterial activity were screened and the strain Pe-B1 had a very strong antibacterial effect. Sequencing of 16S rRNA showed a 99.51% similarity with Pediococcus pentosaceus DSM 20336. And the strain was identified as Pediococcus pentosaceus. On the 9th day of storage, the total number of bacterial colonies, volatile basic nitrogen and the pH value of the test group treated with the P.pentosaceus fermentation broth were 5.0 lg CFU/g, 17.82 mg/100g and 5.8, respectively. The chicken developed a dull yellow appearance, whitened muscles, intensified smell and poor elasticity. These characteristics were largely consistent with the control group that did not have a fermentation broth applied, after 6 days. Therefore, the fermentation broth can prolong shelf life for at least 3 days and can inhibit low-temperature-resistant Listeria monocytogenes in chicken. This study provides a reference for developing food biological preservatives from the fermentation broths of LAB.
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