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Applied and Environmental Microbiology, December 1999, p. 5350-5356, Vol. 65, No. 12
Research Group of Industrial Microbiology,
Fermentation Technology and Downstream Processing (IMDO), Department of
Applied Biological Sciences, Vrije Universiteit Brussel, B-1050
Brussels, Belgium
Received 11 May 1999/Accepted 13 September 1999
The specific conditions in the batter of raw fermented sausages may
reduce the efficiency of bacteriocin-producing starter cultures.
In this work, using in vitro fermentation, we found that sodium
chloride and sodium nitrite interfere with the growth of
Lactobacillus sakei CTC 494, an organism which produces
the antilisterial bacteriocin sakacin K. Because sakacin K
production follows primary metabolite kinetics, a decrease in
cell formation resulted in a decrease in sakacin K production
as well. Sodium chloride dramatically influenced bacteriocin
production by decreasing both biomass production and specific
bacteriocin production. Sodium nitrite, however, had no effect
on specific bacteriocin production and decreased bacteriocin production
only because of its effect on cell growth. Moreover, sodium nitrite
enhanced the toxic effect of lactic acid on bacterial growth.
0099-2240/99/$04.00+0
Copyright © 1999, American Society for Microbiology. All rights reserved.
The Presence of Salt and a Curing Agent Reduces Bacteriocin
Production by Lactobacillus sakei CTC 494, a Potential
Starter Culture for Sausage Fermentation
*
Corresponding author. Mailing address: Research Group
of Industrial Microbiology, Fermentation Technology and Downstream
Processing (IMDO), Department of Applied Biological Sciences, Vrije
Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium. Phone:
32-2-6293245. Fax: 32-2-6292720. E-mail:
ldvuyst{at}vub.ac.be.
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