title: Inhibition of Listeria monocytogenes in chicken cold cuts by addition of sakacin P and sakacin P-producing Lactobacillus sakei.
abstract: OBJECTIVE
  To evaluate the potential of sakacin P and sakacin P-producing Lactobacillus sakei for the inhibition of growth of Listeria monocytogenes in chicken cold cuts, by answering the following questions. (i) Is sakacin P actually produced in food? (ii) Is sakacin P produced in situ responsible for the inhibiting effect? (iii) How stable is sakacin P in food?
  
  
  RESULTS
  Listeria monocytogenes, a Lact. sakei strain and/or the bacteriocin sakacin P were added to chicken cold cuts, vacuum packed and incubated at 4 or 10 degrees C for 4 weeks. Each of two isogenic Lact. sakei strains, one producing sakacin P and the other not, had an inhibiting effect on the growth of L. monocytogenes. The effect of these two isogenic strains on the growth of L. monocytogenes was indistinguishable, even though sakacin P was produced in the product by one of the two Lact. sakei strains. The addition of purified sakacin P had an inhibiting effect on the growth of L. monocytogenes. A high dosage of sakacin P (3.5 microg x g(-1)) had a bacteriostatic effect throughout the storage period of 4 weeks, while a low dosage (12 ng x g(-1)) permitted initial growth, but at a slow rate. After 4 weeks of storage, the number of L. monocytogenes in the samples with a low dosage of sakacin P was 2 logs below that in the untreated control. When using a high dosage of sakacin P, the bacteriocin was detected in samples stored for up to 6 weeks.
  
  
  CONCLUSIONS
  (i) Sakacin P is produced by a Lact. sakei strain when growing on vacuum-packed chicken cold cuts. (ii) Inhibiting effects of Lact. sakei, other than sakacin P, are active in inhibiting the growth of L. monocytogenes growing on chicken cold cuts. (iii) Sakacin P is stable on chicken cold cuts over a period of 4 weeks.
  
  
  CONCLUSIONS
  Both sakacin P and Lact. sakei were found to have potential for use in the control of L. monocytogenes in chicken cold cuts.
authors.affiliation: Matforsk, Norwegian Food Research Institute, As, Norway.
authors.forename: T
authors.initials: T
authors.lastname: Katla
authors.forename: T
authors.initials: T
authors.lastname: Møretrø
authors.forename: I
authors.initials: I
authors.lastname: Sveen
authors.forename: I M
authors.initials: IM
authors.lastname: Aasen
authors.forename: L
authors.initials: L
authors.lastname: Axelsson
authors.forename: L M
authors.initials: LM
authors.lastname: Rørvik
authors.forename: K
authors.initials: K
authors.lastname: Naterstad
mesh_terms: D000818:Animals; D001430:Bacteriocins / Q000096:biosynthesis* / Q000494:pharmacology; D002645:Chickens / Q000382:microbiology*; D003080:Cold Temperature; D005506:Food Contamination / Q000517:prevention & control; D005519:Food Preservation; D007778:Lactobacillus / Q000378:metabolism*; D008089:Listeria monocytogenes / Q000187:drug effects / Q000254:growth & development*; D011202:Poultry Products / Q000382:microbiology*
chemical_list: D001430:Bacteriocins; C087217:sakacin P protein, Lactobacillus