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Effects of curing sodium nitrite additive and natural meat fat on growth control of Listeria monocytogenes by the bacteriocin-producing Lactobacillus curvatus strain CWBI-B28

Kouakou, P., Ghalfi, H., Destain, J., Dubois-Dauphin, R., Evrard, P., Thonart, P.
Food microbiology 2009 v.26 no.6 pp. 623-628
cured meats, curing (food products), curing agents, sodium nitrite, backfat, pork, lipid content, antibacterial properties, Listeria monocytogenes, food pathogens, bacterial contamination, food biopreservatives, natural additives, Lactobacillus curvatus, lactic acid bacteria, secondary metabolites, antagonists, bacteriocins
In realistic model meat systems, the separate and combined effects of fat content and sodium nitrite on the antilisterial activity of the bacteriocin of Lactobacillus curvatus CWBI-B28 were studied. In laboratory fermentations where Listeria monocytogenes was co-cultured at 4 °C with bacteriocin-producing CWBI-B28 in lean pork meat (fat content: 13%) without added nitrite, a strong antilisterial effect was observed after one week. The effect was maintained for an additional week, after which a slight and very gradual rebound was observed. Both added nitrite (20 ppm) and a high-fat content (43%) were found to antagonise this antilisterial effect, the Listeria cfu count reached after six weeks being 200 times as high in high-fat meat with added nitrite than in lean meat without nitrite. This antagonism could not be attributed to slower growth of the bacteriocin-producing strain, since CWBI-B28 grew optimally in fat-rich meat with 20 ppm sodium nitrite. Bacteriocin activity was also measured in the samples. The observed activity levels are discussed in relation to the degree of antilisterial protection conferred.