Antilisterial effect of two bioprotective cultures in a model system of Iberian chorizo fermentation

Abstract

This study reports the different effects of two bioprotective cultures on the growth of different Listeria monocytogenes strains by a rapid assay simulating the first stage of Iberian chorizo fermentation. Ground pork with or without protective cultures was inoculated with L. monocytogenes and incubated under two different conditions simulating the traditional, slow fermentation temperature (7°C, 1 day) and a high, fast fermentation temperature (20°C, 1 day), followed in both cases by storage at 7°C for 13 days. Both bioprotective cultures reduced the growth of L. monocytogenes by at least 2 log CFU g À1 at the end of both incubation periods compared with a noninoculated culture control lot. The best results were obtained with the strain Lactobacillus sakei CTC494, which exerted a bactericidal effect on L. monocytogenes under both conditions assayed, achieving a 5.4-log reduction after 14 days compared with the control when the initial temperature was 20°C.

Assessment of the bioprotective potential of lactic acid bacteria against Listeria monocytogenes on vacuum-packed cold-smoked salmon stored at 8 °C.

“…The aim of this study was to evaluate the effectiveness of a meat-borne strain, L. sakei CTC494, in comparison with in vitro-selected LAB strains isolated from cold-smoked salmon against L. monocytogenes that was artificially inoculated on different coldsmoked salmons, vacuum-packaged and stored at 8 °C for 21 days. L. sakei CTC494 is a recognized bacteriocinogenic (sakacin K) starter and bioprotective meat culture (Aymerich et al, 2000;Hugas et al, 1995;Hugas, 1998;Ortiz et al, 2014;Ravyts et al, 2008). Recently it has been assayed as a bioprotective culture in fresh-filleted fish (Costa et al, 2019).This challenge test strategy is intended to provide scientific information to the industry, supporting the implementation of biopreservation strategies aiming to minimize the growth and associated risk of L. monocytogenes in RTE fish products.…”

Landscape of Stress Response and Virulence Genes Among Listeria monocytogenes Strains

“…Natural antimicrobials, such as nisin (which belongs to the class I bacteriocins), sakacins, pediocin PA-1, plantaricin BM-1, and leucocin A (which belong to the class II bacteriocins), can be used to control L. monocytogenes on RTE foods ( Ferreira and Lund, 1996 ; Nilsson et al, 1997 ; Franklin et al, 2004 ; Trinetta et al, 2010 ; Woraprayote et al, 2013 ; Ortiz et al, 2014 ; Balay et al, 2017 ; Xie et al, 2018 ). However, nisin is the only bacteriocin approved as a preserving additive in food.…”

Strategies for Biocontrol of Listeria monocytogenes Using Lactic Acid Bacteria and Their Metabolites in Ready-to-Eat Meat- and Dairy-Ripened Products

“…sakei at a concentration of 6 log CFU/g did not provoke significant reduction in L. monocytogenes counts in a Portuguese dry-fermented sausage. However, Ortiz et al [ 115 ] showed that Ll. sakei , when added to meat batter in Iberian chorizo, showed an anti-listerial activity at either 7 or 20 °C, reducing by 2 log 10 units the pathogen counts.…”

“…P. acidilactici produced a reduction of 3.3 log CFU/g L. monocytogenes counts after 8 days of sucuk fermentation at mild temperatures (22–24 °C). On the other hand, Ortiz et al [ 115 ] showed that a starter culture containing P. acidilactici in Iberian chorizo provoked an anti-listerial effect at 7 °C.…”