The Antilisterial Effect of Latilactobacillus sakei CTC494 in Relation to Dry Fermented Sausage Ingredients and Temperature in Meat Simulation Media
Autor/a
Costa, Jean Carlos Correia Peres
Pérez-Rodríguez, Fernando
Fecha de publicación
2024-06-20ISSN
2311-5637
Resumen
Listeria monocytogenes, the causative agent of listeriosis, is a relevant pathogen in dry fermented
sausages (DFSs), and the application of antilisterial starter cultures is an effective intervention
strategy to control the pathogen during DFS production. The effect of factors in relation to DFS
formulation and production, NaCl (0–40 g/L), Mn (0.08–0.32 g/L), glucose (0–40 g/L) and temperature
(3–37 ◦C), on the behaviour of L. monocytogenes when cocultured with Latilactobacillus sakei
23K (non-bacteriocinogenic) and CTC494 (bacteriocinogenic) strains was studied through a central
composite design in meat simulation media. L. sakei and L. monocytogenes counts, pH, lactic acid
production and bacteriocin activity were determined in mono and coculture. The pH decrease and
lactic acid production were highly influenced by glucose, while production of sakacin K by L. sakei
CTC494 was observed at moderate (10 and 20 ◦C), but not at the lowest (3 ◦C) and highest (37 ◦C),
temperatures. Coculture growth had no effect on the acidification and bacteriocin production but
inhibited and inactivated L. monocytogenes when L. sakei 23K entered the early stationary phase and
when L. sakei CTC494 produced sakacin K. Optimal conditions for achieving a 5-log units reduction
of L. monocytogenes were at 20 ◦C, 20 g/L of NaCl, 0.20 g/L of Mn and 40 g/L of glucose, those
highlighting the importance of considering product formulation and fermentation conditions for
bioprotective starter cultures application.
Tipo de documento
Artículo
Versión del documento
Versión publicada
Lengua
English
Materias (CDU)
663/664 - Alimentos y nutrición. Enología. Aceites. Grasas
Páginas
16
Publicado por
MDPI
Publicado en
Fermentation
Citación
Ferrer-Bustins, Núria, Jean Carlos Correia Peres Costa, Fernando Pérez-Rodríguez, Belen Martín, Sara Bover-Cid, and Anna Jofré,. 2024. “The Antilisterial Effect of Latilactobacillus sakei CTC494 in Relation to Dry Fermented Sausage Ingredients and Temperature in Meat Simulation Media”. Fermentation, 10(6), 326. doi:10.3390/fermentation10060326.
Número del acuerdo de la subvención
MICIU/Programa Estatal de I+D+I orientada a los retos de la sociedad/RTI2018-099195-R-I00/ES/EMBUTIDOS FERMENTADOS DE NUEVA GENERACION A TRAVES DE LA APLICACION DE MICROBIOLOGIA PREDICTIVA Y METODOLOGIAS OMICAS/
Program
Funcionalitat i Seguretat Alimentària
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