Inhibition of Listeria in dry fermented sausages by the bacteriocinogenic Lactobacillus sake CTC494

Abstract

Lactobacillus sake CTC494 isolated from a naturally fermented sausage, produced an antibacterial agent active against selected strains of Listeria monocytogenes and L. innocua. The agent was bacteriolytic against L. monocytogenes and sensitive to proteolytic enzymes; it was identified as a bacteriocin and was designated as sakacin K. The ability of Lact. sake CTC494 to inhibit the growth of listeria, compared to a bacteriocinogenic negative control strain, was examined in a model sausage system and in dry fermented sausages. In dry fermented sausages Lact. sake CTC494 was able not only to suppress the growth of listeria but to diminish their number by 1.25 log compared to the non‐bacteriocinogenic control strain. Thus, Lact. sake CTC494 has proved to be a good starter culture providing good organoleptical and sensorial qualities to the product and can be employed as a bioprotective starter culture in fermented meat products.

Ropy slime-producing Lactobacillus sake strains possess a strong competitive ability against a commercial biopreservative

“…Many problematic factors are known to be associated with the food matrix and bacteriocins (Schillinger and Lücke, 1991;Degnan and Luchansky, 1992;Crandall and Montville, 1993;Vandenbergh, 1993;Abee et al, 1995;Hugas et al 1995;Holzapfel et al, 1995;Leisner et al, 1996;Stiles, 1996), and this experiment showed how difficult it may be for a biopreservative to occupy vital niches in a product. Fears have been expressed towards clean room production lowering the natural contaminant level in the product and leading perhaps to more vulnerable products.…”

Effect of lactic acid bacteria on extention of shelf life and growth of Listeria monocytogenes in beef steaks stored in CO2- rich atmosphere

“…Inhibition of spoilage of fresh meat by bacteriocinogenic Lactobacillus sakei (Lb. sakei) CTC 494 (sakacin K-producing) together with MAP has been reported (26). Aymerich et al (4) characterized Lb.…”

Detection of Listeria Spp. During Production and Ripening of Petrovská Klobása/Detekcija Listeria Spp. U Toku Proizvodnje I Zrenja Petrovačke Kobasice

“…Literature data indicate that different strains of Lb. sakei isolated from meat and meat products have the ability to produce secondary metabolic substances -bacteriocines with a strong antilisterial activity [28][29][30].…”