Application of lysostaphin-producing lactobacilli to control staphylococcal food poisoning in meat products.
The potential of lysostaphin-producing strains of Lactobacillus curvatus (Lys+) to prevent food-borne illness by Staphylococcus aureus was investigated under practical conditions. A response surface model was developed to estimate the effect of pH, temperature, and salt concentration on the lysostaphin activity. The model was applied to fermenting sausages, and a 90% reduction of lysostaphin activity at ripening was predicted. The residual was sufficiently high to reduce staphylococcal counts by 10(4) to 10(5) CFU/g within 2 to 3 days to below the level of detection. These results were obtained in pilot scale experiments with L. curvatus (Lys+) as a starter culture and S. aureus as well as Staphylococcus carnosus as model contaminants. The applicability of L. curvatus (Lys+) as a protective culture was studied in a mayonnaise-based meat salad. Upon incubation at 25 degrees C the staphylococci were rapidly killed within 24 h, whereas in the presence of the isogenic Lys(-) strain the staphylococci grew up to numbers of 10(7) CFU/g.
Institut für Lebensmitteltechnologie, Universität Hohenheim, Stuttgart, Germany.
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D000898:Antibiosis; D005285:Fermentation; D005506:Food Contamination; D005511:Food Handling / Q000379:methods*; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007778:Lactobacillus / Q000254:growth & development / Q000378:metabolism*; D008248:Lysostaphin / Q000096:biosynthesis* / Q000494:pharmacology*; D008461:Meat Products / Q000382:microbiology*; D012965:Sodium Chloride / Q000494:pharmacology; D013202:Staphylococcal Food Poisoning / Q000517:prevention & control*; D013210:Staphylococcus / Q000254:growth & development*; D013211:Staphylococcus aureus / Q000254:growth & development; D013696:Temperature
D012965:Sodium Chloride; D008248:Lysostaphin