Technological properties and bacteriocins production by Lactobacillus curvatus 54M16 and its use as starter culture for fermented sausage manufacture

摘要

Lactobacillus curvatus 54M16 was isolated from traditional fermented sausages of Campania region (Italy) and identified by 16S rRNA and hsp60 gene sequencing and by SDS-PAGE of whole cell proteins. The strain produced more than one bacteriocin, carrying the genes for sakacin X, T and P as demonstrated by PCR studies. The ability of L curvatus 54M16 to produce multiple bacteriocins is confirmed by molecular mass spectrometry analysis and N-terminal amino acid sequencing. Among the bacteria tested, the pathogens Listeria monocytogenes and Bacillus cereus and the meat spoilage Brochotrix thermosphacta were sensitive to the bacteriocins. No inhibition of tested Gram-negative bacteria, some strains of Lactobacillus and of strains of Staphylococcus aureus was observed.