Evaluation of the potential of meat born lactic acid bacteria for use as protective cultures in the biopreservation of cooked meat products.
In this study, 97 lactic acid bacteria were subjected to a step-by-step screening and characterisation to search for potential protective cultures to be used in the cooked cured meat industry. Strains were first tested on their homofermentative and psychrotrophic character and salt tolerance. Secondly, the antibacterial capacities towards Listeria monocytogenes, Leuconostoc mesenteroides, Leuconostoc carnosum and Brochotrix thermosphacta were determined in an agar spot test. Finally, 12 selected strains were evaluated on their competitive nature by comparing their growth rate, acidifying character and lactic acid production at 7 degrees C under anaerobic conditions.
L
L
Vermeiren
F
F
Devlieghere
J
J
Debevere
D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D000898:Antibiosis; D001419:Bacteria / Q000145:classification / Q000302:isolation & purification*; D058640:Brochothrix / Q000187:drug effects; D005285:Fermentation; D005516:Food Microbiology / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D019344:Lactic Acid / Q000378:metabolism; D007934:Leuconostoc / Q000187:drug effects; D008089:Listeria monocytogenes / Q000187:drug effects; D008460:Meat; D055049:Salt Tolerance; D013045:Species Specificity
D000900:Anti-Bacterial Agents; D019344:Lactic Acid