Application of Enterocin as a Biopreservative in Pasteurized Milk: Microbial Dynamics, pH Stability, and Functional Implications
Riska Faradila, Lilik Eka Radiati, Tri Eko Susilorini , Herly Evanuarini, Nicolays Jambang

Faculty of Animal Science, Brawijaya University, Malang, Indonesia
Department of Animal Science, Nahdlatul Ulama University of Blitar, Indonesia
Research Center For Food Technology and Processing, National Research and Innovation Agency, Yogyakarta, 55861, Indonesia

Abstract

Pasteurized milk is a highly perishable food product that remains vulnerable to microbial contamination during storage, despite undergoing thermal inactivation. This study aimed to evaluate the effectiveness of enterocin as a bio-preservative in pasteurized milk at concentrations of 15 until 500 microgram/milligram by monitoring total plate count, pH, and microbial dominance during seven days of storage at 4 until 5 degrees celsius. Results indicated that the control group experienced a significant increase in pathogenic colonies (up to 1180 CFU/ml), whereas no pathogenic growth was detected in any of the enterocin-treated groups. Interestingly, microbial growth observed in the treated groups was dominated by lactic acid bacteria, which function as protective microflora. The pH of milk remained stable within the range of 6.55 until 7.07, without any sensory changes or coagulation. These findings demonstrate that enterocin not only acts as an antimicrobial agent against pathogens but also promotes beneficial LAB colonization. In conclusion, enterocin shows promising potential as a natural preservative in the pasteurized milk industry, enhancing both product safety and functional value.

Keywords: Pasteurized milk, enterocin, bio preservative, lactic acid bacteria, food safety.

Topic: Animal product technology