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A new defined medium (DML) for meat lactobacilli is presented. This succinate buffered medium with as few as 34 components supported good growth for 61 strains of typical meat lactobacilli, both isolated from meat and used as meat starters. For many of the strains tested, cell densities in DML were similar to those achieved in MRS medium. The high buffer capacity of DML and the balanced amino acid content allowed growth to continue to higher densities than eight other defined media. DML is compared with a previously published defined medium for Lactobacillus sake and shown to support higher cell densities of all strains tested. DML will allow a better determination of the nutritional requirements of different strains of meat lactobacilli as all strains can be tested under the same conditions, and will also be suitable for the study of growth kinetics and production of different metabolites.

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The effect of proteinases, from Lactobacillus paracasei subsp. paracasei NCDO151 and from Bacillus licheniformis (Alcalase, NOVO Nordisk), on the ripening of dry sausages was compared. Increased levels of starter bacteria, d-lactic acid, a sharper pH-drop and changes in chromatographic profiles (by gas chromatography/mass spectrometry) indicated that the enzyme from Lactobacillus paracasei accelerated the dry sausage ripening. This effect was not detected in sausages with the Alcalase enzyme. Higher sensory scores on maturity flavor, color, hardness and others, confirmed that sausages containing proteinase from L. paracasei showed the same maturity after 14 days as those without enzymes or with the Alcalase enzyme after 28 days.

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