The control of Listeria innocua and Lactobacillus sakei in broth and meat slurry with the bacteriocinogenic strain Lactobacillus casei CRL705

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

“…Experiments were conducted at higher temperatures in order to simulate possible temperature abuse throughout the meat commercial chain. Inhibition of L. monocytogenes by LAB at low temperatures has been reported in broth or on meat or salmon (8,34,44). That contrast with reports of the higher production of bacteriocin by LAB at low temperature than at temperatures optimal for growth (27).…”

“…The effects of bacteriocin-producing LAB on pathogens in meat may be difficult to evaluate because intrinsic factors of the product can influence the activity of bacteriocins (11,28,49). The inhibitory effects of LAB on L. monocytogenes might then be more reality discussed in broth cultures than with meat (8,41,45).…”

Direct Molecular Approach to Monitoring Bacterial Colonization on Vacuum-Packaged Beef

“…Shortly after vacuum packaging of meat, LAB populations are usually below the routine detection limit (Ͻ10 CFU/g), but they increase during storage (19). Although LAB can cause meat spoilage, a selective growth promotion of LAB capitalizing on their ability to control meat-borne pathogens with a preferential growth of benign strains would minimize their spoilage effects (7,25,32,34).Methods in molecular microbiology, especially those including the sequencing of genes coding for 16S rRNA, have become a very important tool in the study of bacterial communities in meat samples. The trend is toward culture-independent methods, because they are believed to overcome problems associated with selective cultivation and isolation of bacteria from natural samples.…”

“…Shortly after vacuum packaging of meat, LAB populations are usually below the routine detection limit (Ͻ10 CFU/g), but they increase during storage (19). Although LAB can cause meat spoilage, a selective growth promotion of LAB capitalizing on their ability to control meat-borne pathogens with a preferential growth of benign strains would minimize their spoilage effects (7,25,32,34).…”

Genetic characterisation and heterologous expression of leucocin C, a class IIa bacteriocin from Leuconostoc carnosum 4010

“…In addition to giving foods desirable flavour, texture and nutrients, LAB also improve the safety of foods by inhibiting the competing spoilage and pathogenic bacteria (Daeschel 1989). LAB can grow in non-fermented foods as well, for example in vacuum-packaged meat products (Castellano et al 2004). In this specific case, LAB such as Carnobacterium spp., Lactobacillus spp.…”