Inactivation of Verocytotoxigenic Escherichia coli and Listeria monocytogenes co-cultured with Lactobacillus sakei in a simulated meat fermentation medium

摘要: The effect of bacteriocin producing Lactobacillus sakei 4413 (an isolate from a Greek dry-fermented sausage) on inhibition co-cultured verocytotoxigenic Escherichia coli or Listeria monocytogenes strains was investigated. In the simulated meat fermentation medium (containing mixture nitrogen sources, glucose, sodium chloride and curing agents, with initial pH 6.5) incubated at 25C, L. produced highest concentration in exponential growth phase, reducing to 4.3 0.54% w/v lactic acid. Three primary models (i.e., Gompertz model, Baranyi model Whiting-Buchanan model) were evaluated for modeling survival curves different E. 4413. inactivation indicated an acceptable degree goodness-of-fit. However, seems more accurate fitting microbial curves, showing R2values lowest root mean square values co-cultures monocytogenes. Using 4-D (99.99%) achieved after 50.9 48.7 h, respectively, 25C. synthetic containing sources peptone meat, extract, yeast extract) temperature glucose inhibitory action against O157 EDL-932 studied by central composite response surface methodology. results indicate that minimum time 4-log decline (11.5 h) co-culture can be 26C 2% glucose. could used as bio-preservative starter adjunct fermentations order minimize risk associated above foodborne pathogens. PRACTICAL APPLICATIONS The development indigenous starters is very promising produce fermented sausages high sanitary sensory qualities. This work contributes (isolated traditional sausage manufactured producer). added system inactivates As strain well adapted environment, it will lead do not present risk.