Listeria decontamination of chicken meat with beer brewed with bacteriocin producing Saccharomyces boulardii

In this work, we studied the control of Listeria monocytogenes in raw chicken meat by marinating breast strips with beer containing bacteriocin leucocin C. An URA3 auxotrophic strain probiotic yeast Saccharomyces boulardii CNCM I-745 was used as a host to express gene lecC encoding Secretion C confirmed inhibition against L. using agar well diffusion assay. The new secreted better than previously constructed wild-type strain, and therefore it brew anti-listerial beer. shown maintain its activity for 38 days. Chicken spiked were then marinated overnight, killing analysed. Marination reduced viable cells about 1.6 log from (2.2 ± 0.6) × 107 CFU/g on day 24, 2.2 (1.8 0.3) 105 38. conclusion, S. efficiently C, brewing resulted Such is effective marinade reducing risk strips.