The Competitive Advantage of Lactobacillus curvatus LTH 1174 in Sausage Fermentations is Caused by Formation of Curvacin A

Sodium Chloride Reduces Production of Curvacin A, a Bacteriocin Produced by Lactobacillus curvatus Strain LTH 1174, Originating from Fermented Sausage

“…An alternative and interesting approach for the use of bacteriocins in fermented sausages is the use of bacteriocinogenic LAB starter cultures adapted to the specific meat environment (43). Several bacteriocins produced by strains isolated from fermented sausages are highly active against listeriae (13,29,33,48,55,66). Moreover, several investigators have already shown the possibility of using LAB strains that produce listericidal bacteriocins to reduce Listeria counts in fermented meat products (6,7,10,11,22,33,34,38,58,66).…”

“…Although the risk of contamination can be reduced, it seems unlikely that it can be eliminated. In addition, in situ production of bacteriocins enhances the competitiveness of the starter organisms toward fortuitous flora and hence ensures a stable and safe end product (31,66). Therefore, it is of the utmost importance to know how the growth and bacteriocin production of the functional starter cultures used are affected by various sausage ingredients such as salt.…”

“…Lactobacillus curvatus LTH 1174, a strain originating in fermented sausage, is the producer of the listericidal bacteriocin curvacin A and has been shown to be a successful starter strain for European sausage fermentations (66). Previously, it was also shown that this strain displays maximum bacteriocin activity levels under the temperature and pH conditions used for these fermentations (47).…”

Influence of Complex Nutrient Source on Growth of and Curvacin A Production by Sausage Isolate Lactobacillus curvatus LTH 1174

“…However, in the past few years, suppression of pathogens like L. monocytogenes has become a major issue, and much work has been devoted to select strains that are antagonistic to food-borne pathogens (31). L. curvatus LTH 1174, which produces the bacteriocin curvacin A, was shown to be a successful starter strain for German-type sausage fermentations; the strain gained dominance over the fortuitous flora and even over a commercial L. curvatus starter and was able to reduce the listeria counts in fermented sausages (17,43). Modeling the response of this strain to changing medium conditions will give new insights concerning the nutrient requirements of this interesting sausage starter (32).…”

The Curing Agent Sodium Nitrite, Used in the Production of Fermented Sausages, Is Less Inhibiting to the Bacteriocin-Producing Meat Starter Culture Lactobacillus curvatus LTH 1174 under Anaerobic Conditions

“…The in situ production of bacteriocins enhances the growth of the starter organisms toward the fortuitous flora and hence ensures a stable and safe end product (17,40). Bacteriocinogenic starter cultures and cocultures and their bacteriocins could therefore be useful in preserving meat and meat products (38).…”