Previous Article | Next Article 
Applied and Environmental Microbiology, December 1999, p. 5350-5356, Vol. 65, No. 12
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
Frédéric
Leroy and
Luc
de Vuyst*
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.
*
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.
Applied and Environmental Microbiology, December 1999, p. 5350-5356, Vol. 65, No. 12
0099-2240/99/$04.00+0
Copyright © 1999, American Society for Microbiology. All rights reserved.
This article has been cited by other articles:
-
Drider, D., Fimland, G., Hechard, Y., McMullen, L. M., Prevost, H.
(2006). The Continuing Story of Class IIa Bacteriocins. Microbiol. Mol. Biol. Rev.
70: 564-582
[Abstract]
[Full Text]
-
Leroy, F., Lievens, K., De Vuyst, L.
(2005). Modeling Bacteriocin Resistance and Inactivation of Listeria innocua LMG 13568 by Lactobacillus sakei CTC 494 under Sausage Fermentation Conditions. Appl. Environ. Microbiol.
71: 7567-7570
[Abstract]
[Full Text]
-
Marceau, A., Zagorec, M., Chaillou, S., Mera, T., Champomier-Verges, M.-C.
(2004). Evidence for Involvement of at Least Six Proteins in Adaptation of Lactobacillus sakei to Cold Temperatures and Addition of NaCl. Appl. Environ. Microbiol.
70: 7260-7268
[Abstract]
[Full Text]
-
Verluyten, J., Leroy, F., de Vuyst, L.
(2004). Influence of Complex Nutrient Source on Growth of and Curvacin A Production by Sausage Isolate Lactobacillus curvatus LTH 1174. Appl. Environ. Microbiol.
70: 5081-5088
[Abstract]
[Full Text]
-
Verluyten, J., Messens, W., De Vuyst, L.
(2004). Sodium Chloride Reduces Production of Curvacin A, a Bacteriocin Produced by Lactobacillus curvatus Strain LTH 1174, Originating from Fermented Sausage. Appl. Environ. Microbiol.
70: 2271-2278
[Abstract]
[Full Text]
-
Verluyten, J., Messens, W., De Vuyst, L.
(2003). The Curing Agent Sodium Nitrite, Used in the Production of Fermented Sausages, Is Less Inhibiting to the Bacteriocin-Producing Meat Starter Culture Lactobacillus curvatus LTH 1174 under Anaerobic Conditions. Appl. Environ. Microbiol.
69: 3833-3839
[Abstract]
[Full Text]
-
Neysens, P., Messens, W., Gevers, D., Swings, J., De Vuyst, L.
(2003). Biphasic kinetics of growth and bacteriocin production with Lactobacillus amylovorus DCE 471 occur under stress conditions. Microbiology
149: 1073-1082
[Abstract]
[Full Text]
-
Leroy, F., De Vuyst, L.
(2003). A Combined Model To Predict the Functionality of the Bacteriocin-Producing Lactobacillus sakei Strain CTC 494. Appl. Environ. Microbiol.
69: 1093-1099
[Abstract]
[Full Text]
-
Leal-Sanchez, M. V., Jimenez-Diaz, R., Maldonado-Barragan, A., Garrido-Fernandez, A., Ruiz-Barba, J. L.
(2002). Optimization of Bacteriocin Production by Batch Fermentation of Lactobacillus plantarum LPCO10. Appl. Environ. Microbiol.
68: 4465-4471
[Abstract]
[Full Text]
-
Nilsson, L., Nielsen, M. K., Ng, Y., Gram, L.
(2002). Role of Acetate in Production of an Autoinducible Class IIa Bacteriocin in Carnobacterium piscicola A9b. Appl. Environ. Microbiol.
68: 2251-2260
[Abstract]
[Full Text]
-
Messens, W., Neysens, P., Vansieleghem, W., Vanderhoeven, J., De Vuyst, L.
(2002). Modeling Growth and Bacteriocin Production by Lactobacillus amylovorus DCE 471 in Response to Temperature and pH Values Used for Sourdough Fermentations. Appl. Environ. Microbiol.
68: 1431-1435
[Abstract]
[Full Text]
-
Leroy, F., De Vuyst, L.
(2001). Growth of the Bacteriocin-Producing Lactobacillus sakei Strain CTC 494 in MRS Broth Is Strongly Reduced Due to Nutrient Exhaustion: a Nutrient Depletion Model for the Growth of Lactic Acid Bacteria. Appl. Environ. Microbiol.
67: 4407-4413
[Abstract]
[Full Text]