Application of the bacteriocinogenic Lactobacilus sakei CTC494 to prevent growth of Listeria in fresh and cooked meat products packed with different atmospheres

The production of sakacin K by Lactobacillus sakei CTC494 at different temp eratures and pH was evaluated before its application as a bioprotective cul ture against Listeria in different meat-based food packaging systems, that is, oxygen-permeable film, under vacuum and under a modified atmosphere (20 % CO2: 80% O-2) and stored at 7 degrees C. The Lactobacillus culture produc ed the bacteriocin at a range of temperatures from 4 degrees C to 30 degree s C and at initial pH from 5.5 to 6.5. Listeria inhibition in raw minced po rk, poultry breasts and modelized cooked pork could not be achieved by the sole application of vacuum or a modified atmosphere. inoculation of Lb. sak ei CTC494 or sakacin K inhibited the growth of Listeria to different extent s in ail the products studied in each system; the greatest inhibition being observed in the vacuum packaged samples of poultry breasts and cooked pork , and in the modified atmosphere packaged samples of raw minced pork. Addit ion of sakacin K resulted in immediate bactericidal action against Listeria in every product and atmosphere studied. (C) 1998 Academic Press.