Enhancement of sakacin K activity against Listeria monocytogenes in fermented sausages with pepper or manganese as ingredients

摘要: The effect of ingredients, used in the manufacture fermented sausages, on antilisterial performance bacteriocinogenic Lactobacillus sakei CTC494 vitro and model sausages was evaluated. influence sausage ingredients sakacin K production varied; sodium chloride mixed with nitrate nitrite decreased total bacteriocin production, whereas pepper, while stimulating growth strain, did not affect production. Sodium protected Listeria monocytogenes from action bacteriocin, but black pepper enhanced activity surpassing protective further inhibiting L. monocytogenes. same observed found when manganese as a ingredient instead suggesting that one active factors manganese.