Biocontrol of Listeria monocytogenes in a meat model using a combination of a bacteriocinogenic strain with curing additives

ORIHUEL, ALEJANDRA; BONACINA, JULIETA; VILDOZA, MARIA JOSÉ; BRU, ELENA; VIGNOLO, GRACIELA, .; SAAVEDRA, LUCILA; FADDA, SILVINA

FOOD RESEARCH INTERNATIONAL

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2018 vol. 107 p. 289 - 296

0963-9969

The aim of this work was to evaluate the effect of meat curing agents on the bioprotective activity of the bacteriocinogenicstrain, Enterococcus (E.) mundtii CRL35 against Listeria (L.) monocytogenes during meat fermentation.The ability of E. mundtii CRL35 to grow, acidify and produce bacteriocin in situ was assayed in a meat modelsystem in the presence of curing additives (CA). E. mundtii CRL35 showed optimal growth and acidification ratesin the presence of CA. More importantly, the highest bacteriocin titer was achieved in the presence of these foodagents. In addition, the CA produced a statistical significant enhancement of the enterocin CRL35 activity. Thispositive effect was demonstrated in vitro in a meat based culture medium, by time-kill kinetics and finally byusing a beaker sausage model with a challenge experiment with the pathogenic L. monocytogenes FBUNT strain.E. mundtii CRL35 was found to be a promising strain of use as a safety adjunct culture in meat industry and anovel functional supplement for sausage fermentation, ensuring hygiene and quality of the final product.