Evaluation of the effect of bacteriocin extracted from Bacillus coagulans and its function on meat products in comparison with chemical preservative

today societies are increasingly aware of the significance of food diets for health; thus, any issue related to food safety greatly influences consumer behavior and food diet policies. Thanks to their high moisture content and water activity, rich micronutrients, and neutral pH range, meat and its various products are among the most sensitive food materials to microbial and chemical spoilage. The present paper therefore focused on the antimicrobial properties of bacteriocin on Listeria monocytogenes, Escherichia coli and Salmonella enterica bacteria in comparison to antibiotics. Once bacteriocin was inseminated into sausage samples and kept refrigerated for 12 days, the samples were analyzed in terms of total counts of microorganisms, mold and yeast, Escherichia coli and Salmonella enterica. According to the results of this experiment, the band was less than 10 kilodalton on an SDS-PAGE pattern and the molecular weight of extracted bacteriocin was about 2440 Daltons. A growth inhibition zone was observed for the bacteriocin- treated Listeria monocytogenes, Escherichia coli and Salmonella enterica bacteria. Maximum diameter of the growth inhibition zone was obtained for Listeria monocytogenes, which showed significance difference with tetracycline and gentamycin antibiotics. Also, the control sample demonstrated a significant difference in terms of total count of microorganisms, mold and yeast, Escherichia coli and Salmonella enterica in sausage samples treated with bacteriocin as compared to control treatment. The results of sensory evaluation showed that the sausage samples treated with bacteriocin at a concentration of 1000 ppm had the highest rates of acceptance in terms of aroma, flavor and overall. Finally, the results of this study showed that the extracted bacteriocin had a high potential for use as a natural preservative for meat.