title: Use of a broad-host-range bacteriocin-producing Lactococcus lactis transconjugant as an alternative starter for salami manufacture.
abstract: Lactococcus lactis DPC4268 is widely used for Cheddar cheese manufacture in Ireland where it is recognised for its reliable fast acid producing ability in dairy environments. A transconjugant of this strain, L. lactis DPC4275, was generated which produces the broad spectrum, two-component bacteriocin lacticin 3147, which is inhibitory to a variety of undesirable gram-positive bacteria including Clostridium, Bacillus, Enterococcus, Listeria, Staphylococcus and Streptococcus. Both DPC4268 and DPC4275 were used as single strain starters for manufacture of salamis. These products were compared with a salami manufactured with a conventional starter (Lactobacillus sake and Staphylococcus carnosus) in terms of pH development, a(w)-value, weight loss, colour development and sensory characteristics. Salamis produced with either lactococcal culture exhibited pH values below 5.1 and a(w)-values below 0.90 which is favourable for preservation and hygienic stability. In addition, these salamis had good sensory and colorimetric qualities. A minimum lacticin 3147 concentration of 640 AU/g was detected in the salamis which were produced with L. lactis DPC4275.
authors.affiliation: National Dairy Products Research Centre, Moorepark, Fermoy, Co. Cork, Ireland.
authors.forename: A
authors.initials: A
authors.lastname: Coffey
authors.forename: M
authors.initials: M
authors.lastname: Ryan
authors.forename: R P
authors.initials: RP
authors.lastname: Ross
authors.forename: C
authors.initials: C
authors.lastname: Hill
authors.forename: E
authors.initials: E
authors.lastname: Arendt
authors.forename: G
authors.initials: G
authors.lastname: Schwarz
mesh_terms: D000818:Animals; D001430:Bacteriocins / Q000032:analysis / Q000096:biosynthesis / Q000378:metabolism*; D015169:Colony Count, Microbial; D003124:Colorimetry; D003227:Conjugation, Genetic / Q000502:physiology; D005285:Fermentation; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D013294:Lactococcus lactis / Q000235:genetics / Q000378:metabolism*; D008461:Meat Products / Q000382:microbiology*; D012903:Smell; D013552:Swine; D013649:Taste; D014867:Water / Q000737:chemistry
chemical_list: D001430:Bacteriocins; D014867:Water