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Biological sciences

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Influence of complex nutrient source on growth of and curvacin A production by sausage isolate Lactobacillus curvatus LTH 1174

Article Abstract:

The growth inhibition due to nutrient limitation of the bacteriocin producer Lactobacillus curvatus LTH 1174 active against listeriae when grown in standard MRS (De Man, Rogosa and Sharpe) and modified MRS medium are determined. A stimulating effect of bacteriological peptone on growth is found without an adverse effect on bacteriocin productions, resulting in increased curvacin A activity.

Genetic aspects, Microbiological research

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The curing agent sodium nitrite, used in the production of fermented sausages, is less inhibiting to the bacteriocin-producing meat starter culture Lactobacillus curvatus LTH 1174 under anaerobic conditions

Article Abstract:

Results show that Lactobacillus curvatus LTH 1174 is highly sensitive to the curing agent sodium nitrite with growth and bacteriocin inhibition at 10 ppm. Data indicate that anaerobic conditions increase biomass production and less growth inhibition with concomitant higher bacteriocin activity and production in the presence of sodium nitrite than under aerobic conditions.

Meat Processed from Carcasses, Manufacturing processes, Belgium, All Other Basic Inorganic Chemical Manufacturing, Sausages and other prepared meats, Industrial inorganic chemicals, not elsewhere classified, Fresh & Dry Sausage Prods, Sausage & Cold Cuts, Fresh Sausage, Sodium Nitrite, Physiological aspects, Influence, Production processes, Bacterial growth, Anaerobiosis, Sausage, Sausages, Food processing plants

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Sodium chloride reduces production of curvacin A, a bacteriocin produced by Lactobacillus curvatus strain LTH 1174, originating from fermented sausage

Article Abstract:

The inhibitory effects of different sodium chloride concentrations on the production of curvacin A, which is generated by Lactobacillus curvatus strain LTH 1174 and originates from fermented sausage were studied. The low concentration of sodium chloride probably will not affect the bacterial growth but high salt concentrations may result in an increase in the inhibition.

Analysis, Sodium chloride

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