The growth of Yersinia enterocolitica at 4, 8, 15 and 24-degrees-C, in
mixed cultures with Lactobacillus sake strains previously isolated fr
om Spanish dry fermented sausages was investigated. Growth of Y. enter
ocolitica was affected by L. sake-strains at all temperatures studied.
The inhibition was higher as the incubation temperature increased. L.
sake 148, a bacteriocinogenic strain, was less inhibitory to Y. enter
ocolitica growth than L. sake 23, a stronger lactic acid producer stra
in. The low pH and the lactic acid produced by the lactobacilli seem t
o be major factors contributing to the inhibition of Y. enterocolitica
strains.