THE COMPETITIVE ADVANTAGE OF LACTOBACILLUS CURVATUS LTH 1174 IN SAUSAGE FERMENTATIONS IS CAUSED BY FORMATION OF CURVACIN A

Citation
Rf. Vogel et al., THE COMPETITIVE ADVANTAGE OF LACTOBACILLUS CURVATUS LTH 1174 IN SAUSAGE FERMENTATIONS IS CAUSED BY FORMATION OF CURVACIN A, Systematic and applied microbiology, 16(3), 1993, pp. 457-462
Citations number
24
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Microbiology,"Biothechnology & Applied Migrobiology
ISSN journal
0723-2020
Volume
16
Issue
3
Year of publication
1993
Pages
457 - 462
Database
ISI
SICI code
0723-2020(1993)16:3<457:TCAOLC>2.0.ZU;2-T
Abstract
Lactobacillus curvatus LTH 1174 produces the bacteriocin curvacin A wh ich in vitro inhibits the growth of closely related lactobacilli and t he opportunistic food pathogens Enterococcus faecalis and Listeria mon ocytogenes. Curvacin A was found in the late exponential growth phase under conditions simulating those prevailing in fermenting sausage, i. e. in the presence of salt and at low temperature. In pilot fermentati ons employing L.curvatus LTH 1174 as starter, this strain gained domin ance over the fortuitous flora even after inoculation at low cell dens ities of 10(3) CFU/g. Upon co-inoculation with the highly competitive commercial starter L.curvatus LTH 683 the bacteriocin-producing L.curv atus LTH 1174 represented more than 97% of the lactobacilli present in the sausages after 3 days of fermentation. A plasmid-cured derivative of L.curvatus LTH 1174 which was unable to produce the bacteriocin ha d also lost its strong ability to compete with other strains. Thus, th e production of the bacteriocin is suggested to be the major cause for the improved competitiveness. The application of bacteriocin-producin g starter cultures for the manufacture of fermented dry sausages can e nsure safe performance of the fermentation by suppression of the fortu itous microflora.