Competitiveness and bacteriocin production of Enterococci in the production of Spanish-style dry fermented sausages
Competitiveness and bacteriocin production of Enterococci in the production of Spanish-style dry fermented sausages
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DOI：
10.1016/s0168-1605(00)00228-2
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发表时间：
2000-06-10
影响因子：
5.4
通讯作者：
De Vuyst, L
中科院分区：
文献类型：
--
作者：
Callewaert, R;Hugas, M;De Vuyst, L
两种不同的非肉类来源肠球菌菌株，即屎肠球菌 CCM 4231 和屎肠球菌 RZS C13，被用作香肠发酵中的发酵剂。两种菌株均产生对其他乳酸菌无活性但对李斯特菌属有活性的细菌素。在实验室和中试规模的香肠发酵过程中，监测了两种菌株的竞争力和抗李斯特菌活性。肠球菌菌株在肉类发酵过程中具有部分竞争性，并强烈抑制李斯特氏菌的生长。同样是非肉类来源的解淀粉乳杆菌 DCE 471 的竞争力也进行了测试。该菌株的特点是强酸化剂，并产生对抗其他乳杆菌的细菌素。然而，该菌株在肉类环境中不具有竞争力。由于没有检测到异味的产生，因此肠球菌可能适合作为共培养物添加到肉类中以提高食品安全。 (C) 2000 Elsevier Science B.V. 保留所有权利。
Two different Enterococcus strains of nonmeat origin, namely Enterococcus faecium CCM 4231 and E. faecium RZS C13, were used as starter cultures in sausage fermentation. Both strains produce a bacteriocin inactive against other lactic acid bacteria but active against Listeria spp. The competitiveness and anti-Listeria activity of both strains was monitored during sausage fermentation at both laboratory and pilot scale. The Enterococcus strains were partially competitive during meat fermentation and strongly inhibited the growth of Listeria spp. The competitiveness of Lactobarillus amylovorus DCE 471, also of a nonmeat origin, was tested too. This strain is characterised as a strong acidifier and produces a bacteriocin active against other Lactobacilli. However, this strain was not competitive in the meat environment. Since no production of off-flavours was detected, the Enterococci may be suitable for addition to meat as cocultures to improve food safety. (C) 2000 Elsevier Science B.V. All rights reserved.