Application of the bacteriocinogenic lactobacillus sakei CTC494 to prevent growth of listeria in fresh and cooked meat products packed with different atmospheres

摘要

The production of sakacin K by lactobacillus sakei CTC494 at different temperatures and pH was evaluated before its application as a bioprotective culture against Listeria in different meat-based food packaging systems, that is, oxygen-permeable film, under vacuum and under a modified atmosphere (20/100 CO_2: 80/100 O_2) and stored at 7 deg.C. the Lactobacillus culture produced the bacteriocing at a range of temperatures from 4 deg.C to 30 deg.C and at initial pH from 5.5 to 6.5. Listeria inhibition in raw minced pork poultry breast and modelized cooked pork could not be achieved by the sole application of vacuum or a modified atmos- phere.