Biopreservation of Meats and Meat Products - Food Biopreservation - page 36

Table 4.2 Examples of applications of bacteriocin-producing cultures in meat and poultry
products
Starter or protective culture s
Raw meats
Bacteriocin producer L.
curvatus CRL705

Effective inhibition of L. innocua and
B. thermosphacta and indigenous
contaminant LAB in fresh beef; contribution
to meat ageing by limited proteolysis

Fadda et al. 2008

BLIS-producing
L. sakei

Delayed blownpack spoilage caused
by C. estertheticum and reduced survival
of C. jejuni on meat

Jones et al. 2009

BLIS-producing
L. fermentum
ACA-DC179

Growth inhibition of S. Enteritidis in
refrigerated chicken ground meat

Maragkoudakis
et al. 2009

RTE meats
Bacteriocin- producing
P. acidilactici strains

Inhibition of L. monocytogenes
in cooked meats

Rodríguez
et al. 2002

Sakacin K-producing
L. sakei CTC494

Inhibition of L. monocytogenes
in cooked meat products

Hugas et al. 1998

Bacteriocin- producing
L. sakei

Growth inhibition of L. monocytogenes
and E. coli O157.H7 in cooked,
sliced, vacuum-packaged meats

Bredholt et al. 1999

Fermented meats
Bacteriocin- producing
L. sakei starter cultures

Reduction of Listeria populations
in fermented sausages

Ravyts et al. 2008

Curvacin-producing
L. curvatus

Antilisterial effects in meat fermentation Dicks et al. 2004

Pediocin-producing
P. acidilactici

Commercial starter cultures for fermentation
of meat products to reduce the numbers of
L. monocytogenes in the fi nal product

Amezquita and
Brashears 2002

E. faecalis CECT7121
(producer of enterocin
MR99)

Reduction of viable counts of
Enterobacteriaceae , S. aureus and other
Gram-positive cocci in craft dry-fermented
sausages

Sparo et al. 2008

meat substrate (Dortu et al. 2008 ). On raw beef, L. curvatus CWBI-B28 was more
effective in reducing L. monocytogenes cell concentrations below detectable levels
(7 days) than L. sakei CWBI-B1365 (21 days). In poultry meat, the application of the
LAB strains separately showed much lower inhibitory activities, but their addition in
combination led to growth inhibition of the listeria. This is an interesting example of
a synergistic effect between two sakacin-producing strains in a food system.
Lactobacillus curvatus CRL705 used as a protective culture in fresh beef was
effective in inhibiting L. innocua and B. thermosphacta as well as the indigenous
contaminant LAB at low temperatures and had a negligible effect on meat pH
(Castellano et al. 2008 ). It was observed that meat inoculation with L. curvatus
CRL705 showed a net increase of free amino acids, due to the complementary activity
of the bacterial and meat proteases on meat sarcoplasmic proteins (Fadda et al. 2008 ).