Competetitiveness and population dynamics of meat-associated bacterio

Meat products are characterized by microbial antagonisms that determine the occurrence of spoilage and/or the outgrowth of pathogenic bacteria. The correct use of certain, very competitive (bacteriocinogenic) lactic acid bacteria as bioprotective cultures (cooked ham) or starter cultures (fermented sausage) can result in a stable microbiota, as to achieve an improved shelf life of the product. The study of the factors that determine the population dynamics and competitiveness of meat-associated bacteria (both spoilage bacteria and bioprotective cultures) as a function of the meat environment, is of crucial importance. Based on the knowledge available from genome studies, several potentially important factors of competitiveness (e.g., the role of arginine metabolism in Lactobacillus sakei) will be studied. Also, an improved knowledge of the microbiota and population dynamics of meat products through the use of modern, culture-independent microbial identification techniques, will contribute to an improved process technology. Modelling will be used to study bacterial kinetics. Experiments in laboratory fermentors and on pilot scale will be carried out to investigate the in situ performance of lactic acid bacteria as bioprotective cultures and starter cultures, based on the obtained insights.