Use of bacteriocin-producing starter cultures of Lactobacillus plantarum and Lactobacillus curvatus in production of ostrich meat salami

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dc.contributor.authorDicks L.M.T.
dc.contributor.authorMellett F.D.
dc.contributor.authorHoffman L.C.
dc.date.accessioned2011-05-15T15:57:17Z
dc.date.available2011-05-15T15:57:17Z
dc.date.issued2004
dc.description.abstractOstrich meat salami was produced by using Lactobacillus plantarum strain 423 and Lactobacillus curvatus strain DF126. The strains produce the bacteriocins plantaricin 423 and curvacin DF126, respectively. The specific activity of plantaricin 423 in MRS broth at 30 °C increased as the pH decreased from 6.5 to 3.5, but activity subsequently decreased. The activity of curvacin DF126 increased under the same conditions, but remained stable for the duration of the growth cycle. Maximum curvacin DF126 and plantaricin 423 activity levels were recorded at a culture pH of around 4. The spectra of antimicrobial activity recorded for plantaricin 423 and curvacin DF126 were similar. Neither of the two bacteriocins inhibited the growth of Micrococcus sp. MC50 and did not have any inhibitory effect on either of the producer strains. Curvacin DF126 and plantaricin 423 inhibited the growth of L. monocytogenes in salami meat. However, after 15 h of fermentation the viable count of L. monocytogenes LM1 increased, probably due to a decrease in activity of the bacteriocins and/or the development of resistant bacterial cells. This is the first report on the inhibition of L. monocytogenes in ostrich meat salami by using bacteriocinogenic starter cultures. © 2003 Elsevier Ltd. All rights reserved.
dc.description.versionArticle
dc.identifier.citationMeat Science
dc.identifier.citation66
dc.identifier.citation3
dc.identifier.issn3091740
dc.identifier.other10.1016/j.meatsci.2003.07.002
dc.identifier.urihttp://hdl.handle.net/10019.1/10315
dc.subjectAntimicrobial activity
dc.subjectBacteriocinogenic starter cultures
dc.subjectBacteria
dc.subjectCell culture
dc.subjectComplexation
dc.subjectDensity (optical)
dc.subjectFermentation
dc.subjectGrowth kinetics
dc.subjectpH effects
dc.subjectProteins
dc.subjectMeats
dc.subjectBacteria (microorganisms)
dc.subjectLactobacillus
dc.subjectLactobacillus curvatus
dc.subjectLactobacillus plantarum
dc.subjectMicrococcus
dc.subjectMicrococcus sp.
dc.subjectStruthio camelus
dc.titleUse of bacteriocin-producing starter cultures of Lactobacillus plantarum and Lactobacillus curvatus in production of ostrich meat salami
dc.typeArticle
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