Antagonistic activity of lactic acid bacteria against Listeria monocytogenes in sliced cooked cured pork shoulder stored under vacuum or modified atmosphere at 4±2°C

• Published in: Food microbiology Vol. 20; no. 2; pp. 259 - 265
• Main Authors: Mataragas, M., Drosinos, E.H., Metaxopoulos, J.
• Format: Journal Article
• Language: English
• Published: London Elsevier Ltd 01.04.2003; Elsevier
• Subjects: Antagonistic activity; Biological and medical sciences; Food industries; Fundamental and applied biological sciences. Psychology; Lactic acid bacteria; Listeria monocytogenes; Meat and meat product industries; Modified atmosphere; Pork shoulder; Protective cultures; Vacuum; Lactic acid bacteria; Vacuum; Pork shoulder; Protective cultures; Listeria monocytogenes; Modified atmosphere; Antagonistic activity; Microorganism interrelationships; Under vacuum; Listeria; Bacteriocin; Meat product; Bacteria; Antibacterial agent; Biological activity; Pork
• ISSN: 0740-0020; 1095-9998
• DOI: 10.1016/S0740-0020(02)00099-0

Lactic acid bacteria (LAB) strains, isolated from dry fermented sausages were tested as protective cultures in vacuum- or modified atmosphere-packaged sliced cooked cured pork shoulder at 4°C. The inhibitory capacity of the bacteriocins produced by Leuconostoc mesenteroides L124 and Lactobacillus curvatus L442 against different strains of Listeria monocytogenes and L. innocua were also studied. In samples inoculated with the LAB, the listeriae population decreased by about 1.5 log 10 cfu g −1. Addition of bacteriocins in samples reduced the listeriae population below the enumeration limit (10 2 cfu g −1). Similar results were obtained with samples stored in modified atmosphere. Acetate concentration was increased in all samples. Thus, these lactic acid strains may be used as protective cultures to inhibit growth of L. monocytogenes or their bacteriocins in meat.