Enterocin as a Biopreservative in Pasteurized Milk: Effects on Microbial Dynamics, pH Stability, and Beneficial LAB Colonization

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 15–500 µg/mL by monitoring total plate count (TPC), pH, and microbial dominance during seven days of storage at 4–5 °C. Results indicated that the control group experienced a significant increase in pathogenic colonies (up to 1180 CFU/mL), whereas all enterocin-treated groups consistently showed 0 CFU/mL pathogenic bacteria detected. Interestingly, microbial growth observed in the treated groups was dominated by lactic acid bacteria (LAB), which function as protective microflora. The pH of milk remained within the range of 6.55–7.07 across all treatments, with a slight decrease observed at higher enterocin doses, but without causing sensory changes or coagulation. These findings demonstrate that enterocin not only inhibited pathogenic bacteria but also selectively supported the colonization of lactic acid bacteria, thereby enhancing both product safety and probiotic potential. In conclusion, enterocin shows promising potential as a natural preservative in the pasteurized milk industry.