USE OF A BACTERIOCIN-PRODUCER LACTOBACILLUS SAKEI FOR FERMENTED SAUSAGES PRODUCTION

Abstract The aim of this paper was the technological characterization of a Lactobacillus sakei strain able to produce the bacteriocin sakacin P. Experiments were conducted in vitro, using MRS-based medium, and in vivo, when the strain was inoculated as starter culture in real sausage fermenta-tion. The results obtained underlined that the strain was able to grow in conditions that are com-monly used in the production line, and only lactose and high concentrations of NaCl (5 % w/v) affected the capability for bacteriocin production. When inoculated in sausages, it showed a good performance, being able to colonize rapidly the ecosystem. A high number of isolates, producing sakacin P, where found already from the third day of fermentation, and this number remained sta-ble throughout the fermentation. The strain inoculated affected also the microbial trends, in fact total bacterial count and fecal enterococci showed a rapid decrease at the end of the fermentation. Introduction In the last decade, a new approach to food stabilization, based on the antagonism displayed by one microorganism towards another, was established linking the lactic acid bacteria (LAB) and protective cultures with biopreservation. According to Stiles (1996), biopreservation refers to extended storage life and enhanced safety of food using their natural or controlled microflora and (or) their antibacterial products