Inhibition of Listeria monocytogenes by a bacteriocinogenic Lactobacillus sake strain in modified atmosphere-packaged Brazilian sausage

Antibacterial activity of lactic acid bacteria against spoilage and pathogenic bacteria isolated from the same meat small-scale facility

“…The ability of Lb. sakei species to display antibacterial activity against Listeria species was shown in several reports (Liserre, Landgraf, Destro, & Franco, 2002;Mataragas et al, 2003;Nieto-Lozano, Reguera-Useros, PelaezMartnez, & Hardisson de la Torre, 2002). Alternatively, the general ineffectiveness of Lb.…”

Bacteriocins from lactic acid bacteria: purification, properties and use as biopreservatives

“…(Castellano and Vignolo, 2006;Schöbitz et al, 2006;De Martins et al, 2003). Liserre et al (2002) obtained good results when packing meat products using a bacteriocinproducer strain of Lactobacillus sake synergically with modified atmosphere packing. This system combines the preservation function of bacteriocins with conventional packaging materials, which protects the food from external contaminants.…”

Biopreservation of Meats and Meat Products

“…Bacteriocin-producing protective cultures have been shown to inhibit L. monocytogenes in vacuum-packaged processed meats, such as Lactobacillus bavaricus MN in minimally heat-treated beef cubes (Winkowski et al 1993 ), P. acidilactici JBL 1095 in wieners , or P. acidilactici JD1-23 in frankfurters ( Berry et al 1991 ). In Brazillian raw sausage lingüiça, bacteriocin-producing Lactobacillus sake 2a also inhibited growth of L. monocytogenes (Liserre et al 2002 ). The bacteriocinogenic strains L. sakei CTC494 and E. faecium CTC492 (producer of enterocins A and B) prevented slime formation in cooked pork by Lb.…”