Biodiversity of meatborne Listeria spp. in Himachal Pradesh and their interaction with indigenous probiotics

• Published in: Journal of food science and technology 2021-03, Vol.58 (3), p.1209-1215
• Main Authors: Sharma, Aakriti, Kanwar, S. S., Thakur, Sidharath Dev
• Format: Article
• Language: English
• Subjects: Biodiversity; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Chickens; Fermented food; Fish; Food; Food Science; Lactobacilli; Listeria; Listeria monocytogenes; Meat; Meat products; Nutrition; Pork; Probiotics; rRNA; Short Communication; Traditional foods; Virulence
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-020-04854-z

This study determined the anti-listerial activity of indigenous probiotics from traditional fermented foods of Western Himalaya against meat borne Listera monocytogens isolates from Himachal Pradesh. One hundred samples of meat and meat products like chicken (n = 25), chevon (goat meat, n = 20), fish (n = 20) and pork (n = 30) were collected and were analyzed for the presence of Listeria spp. by recommended culture and biochemical methods. L. monocytogens isolates were confirmed by PCR targeting the virulence gene hlyA (haemolysin A) and by16S rRNA sequencing. Anti-listerial activity of probiotic bacteria isolated from indigenous fermented foods of Himachal Pradesh was determined by well diffusion method using Lactobacillus rhamnosus GG (ATCC 53103) as the reference strain. Five percent of tested samples were found positive for L. monocytogens with incidence of 8.0% in chicken (2/25), 10.0% in fish (2/20) and 4.0% in chevon meat (1/25). None of the tested pork samples were found contaminated with L. monocytogenes . Among 11 indigenous probiotics used in this study, highest antagonistic activity was exhibited by Lactobacillus plantarum (ADF 10) and Enterococcus faecium (ADF1) which was equivalent to the reference strain.