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Characterization of new bacteriocinogenic lactic acid bacteria isolated using a medium designed to simulate inhibition of Listeria by Lactobacillus sakei 2512 on meat

Hequet, A., Laffitte, V., Simon, L., Sousa-Caetano, D. de, Thomas, C., Fremaux, C., Berjeaud, J.M.
International journal of food microbiology 2007 v.113 no.1 pp. 67-74
Lactobacillus curvatus, Lactobacillus sakei, Leuconostoc pseudomesenteroides, Listeria, antibacterial properties, bacterial contamination, bacteriocins, coculture, food biopreservation, food contamination, foods, ham, lactic acid bacteria, pH, structural genes
Bacteriocinogenic bacteria have been proposed to protect food products from Listeria contamination as bioprotective cultures. Lactobacillus sakei 2512 was demonstrated to inhibit the growth of Listeria on sliced cooked ham by challenge test. A liquid medium simulating ham, BHI5L200, was designed in order to select bioprotective strains for meat protection. Two strains were selected, from the 201 lactic acid bacteria screened, that produced bacteriocins at pH 5.8 in BHI5L200. The first one, Leuconostoc pseudomesenteroides 2733, produced a new bacteriocin which was purified and partially characterized. The second, Lactobacillus curvatus 2711, produced sakacin X and was shown to contain sakacin T and sakacin P structural genes. Co-culture experiments in BHI5L200 demonstrated that growth of Listeria was inhibited by L. sakei 2512 as well as by L. curvatus 2711.