title: Development of a new method for the detection of lactic acid bacteria capable of protecting ham against Enterobacteriaceae.
abstract: OBJECTIVE
  Challenge trials seem to be the best assessment approach to evaluate the potency of food protective cultures. However, this method is time consuming and often difficult to implement. Here, we describe the development of the 'sequential culturing method', a new method for the screening of strains as protective cultures.
  
  
  RESULTS
  The sequential culturing method is based on the simulation, in a meat simulation medium (named BHI5L200), of the inhibition of Enterobacteriaceae by Lactobacillus, observed previously in situ. Results obtained with this sequential culturing method were in good agreement with those of the challenge test on sliced cooked ham and confirmed the antagonistic potency of Lactobacillus. The results obtained from the screening of 187 lactic acid bacteria (LAB) indicated that Lactobacillus sakei, Lactococcus lactis diacetylactis and Carnobacterium spp. were strong inhibitors of Enterobacteriaceae whereas Pediococcus spp., Leuconostoc spp., Weisselia spp. and other species of Lactobacillus and Lactococcus, did not possess the same inhibitory capacity.
  
  
  CONCLUSIONS
  Sequential culturing method appeared to be a useful tool to rapidly select LAB cultures which are good candidates for bioprotection of meat.
  
  
  CONCLUSIONS
  Sequential culturing method and simulating media could efficiently mimic challenge test experiments in the selection of potential protective culture for all types of food, on the condition to have the appropriate simulating media, corresponding to the food for which protective cultures were searched.
authors.affiliation: Laboratoire de Chimie et de Microbiologie de l'Eau, CNRS-UMR6008, IBMIG, Poitiers, France. arnaud.hequet@univ-poitiers.fr
authors.forename: A
authors.initials: A
authors.lastname: Héquet
authors.forename: V
authors.initials: V
authors.lastname: Laffitte
authors.forename: E
authors.initials: E
authors.lastname: Brocail
authors.forename: W
authors.initials: W
authors.lastname: Aucher
authors.forename: Y
authors.initials: Y
authors.lastname: Cenatiempo
authors.forename: J
authors.initials: J
authors.lastname: Frère
authors.forename: C
authors.initials: C
authors.lastname: Fremaux
authors.forename: J M
authors.initials: JM
authors.lastname: Berjeaud
mesh_terms: D000818:Animals; D000898:Antibiosis; D001419:Bacteria / Q000378:metabolism*; D018407:Bacterial Physiological Phenomena; D004755:Enterobacteriaceae / Q000502:physiology*; D005519:Food Preservation / Q000379:methods*; D019344:Lactic Acid / Q000378:metabolism*; D008461:Meat Products / Q000382:microbiology*; D013552:Swine
chemical_list: D019344:Lactic Acid