Interactions of meat-associated bacteriocin-producing Lactobacilli with Listeria innocua under stringent sausage fermentation conditions.

摘要: The kinetics of the antilisterial effect meat-associated lactobacilli on Listeria innocua LMG 13568 were investigated during laboratory batch fermentations. During these fermentations, which performed in a liquid meat simulation medium, combination process factors typical for European-style sausage fermentations was applied, such as temperature 20 degrees C and representative pH salting profile. Two bacteriocin-producing isolates (Lactobacillus sakei CTC 494 Lactobacillus curvatus LTH 1174), have already proven efficacy trials, one nonbacteriocinogenic, industrial strain I), evaluated. Staphylococcus carnosus 833 included experiment because its role flavor color development. When grown monoculture or upon cocultivation with L. I S. 833, developed slightly, despite stress low temperature, pH, lactic acid, salt, nitrite. In contrast, when either bacteriocin producers used, population rapidly inactivated more than 3 log CFU ml(-1) after 2 days fermentation. A bacteriocin-tolerant subpopulation (4 X 10(-4)) remained inactivation. Thus, initial level equaled ml(-1), all cells no detected, even 7 incubation. not by bacteriocins displayed slight growth.