Competitiveness and bacteriocin production of Enterococci in the production of Spanish-style dry fermented sausages

Two different Enterococcus strains of nonmeat origin, namely Enterococcus f aecium CCM 4231 and E. faecium RZS C13, were used as starter cultures in sa usage fermentation. Both strains produce a bacteriocin inactive against oth er lactic acid bacteria but active against Listeria spp. The competitivenes s and anti-Listeria activity of both strains was monitored during sausage f ermentation at both laboratory and pilot scale. The Enterococcus strains we re partially competitive during meat fermentation and strongly inhibited th e growth of Listeria spp. The competitiveness of Lactobarillus amylovorus D CE 471, also of a nonmeat origin, was tested too. This strain is characteri sed as a strong acidifier and produces a bacteriocin active against other L actobacilli. However, this strain was not competitive in the meat environme nt. Since no production of off-flavours was detected, the Enterococci may b e suitable for addition to meat as cocultures to improve food safety. (C) 2 000 Elsevier Science B.V. All rights reserved.