Temperature and pH conditions that prevail during fermentation of sausages are optimal for production of the antilisterial bacteriocin sakacin K

Article Abstract:

MRS broth is used in studying the in vitro cell growth and bacteriocin production of the Lactobacillus sake starter strain CTC 494 during laboratory fermentations. The CTC 494 strain has previously been isolated from dry fermented Spanish sausages. The bacteriocin produced has been named sakacin K and has a bacteriolytic effect on Listeria monocytogenes. The data obtained from the fermentations are used in deriving a predictive model to describe the influence of temperature and pH on microbial behavior.

Research, Physiological aspects, Antibacterial agents, Bacterial growth, Fermentation, Control, Listeria monocytogenes

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Effects of different spices used in production of fermented sausages on growth of and curvacin A production by Lactobacillus curvatus LTH 1174

Article Abstract:

The effects of several spices commonly applied in fermented sausage manufacturing were investigated on growth of and bacteriocin production by Lactobacillus curvatus LTH 1174 in a liquid meat simulation medium. It was seen that the addition of spices to the sausage mixture was clearly a factor that would influence the effectiveness of bacteriocinogenic starter cultures in fermented-sausage manufacturing.

Legal issues & crime, Meat Processed from Carcasses, Food preparations, not elsewhere classified, Sausages and other prepared meats, Spices, Spice and Extract Manufacturing, Fresh & Dry Sausage Prods, Sausage & Cold Cuts, Fresh Sausage, Usage, Company legal issue, Investigations, Causes of, Sausage, Sausages

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Growth of the bacteriocin-producing Lactobacillus sakei strain CTC 494 in MRS broth is strongly reduced due to nutrient exhaustion: a nutrient depletion model for the growth of lactic acid bacteria

Article Abstract:

A model is described that can estimate the growth of Lactobacillus sakei by accounting for growth inhibition caused by nutrient depletion and the accumulation of lactic acid and other toxic end products. The production of bacteriocin is also affected by nutrient availability.

Models, Microbial growth

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