Antimicrobial activity of potential starter cultures towards food pathogens for the production of fermented meats without nitrate or nitrite

Maria Sanchez Mainar, Ramize Xafheri, Simba Samapundo, Frank Devlieghere, Luc De Vuyst, Frederic Leroy

Research output: Chapter in Book/Report/Conference proceedingConference paper

Abstract

The ability of two coagulase-negative staphylococci (Staphylococcus sciuri I20-1 and Staphylococcus sciuri VT-S8-8) to inhibit food-borne pathogens in view of their application as functional starter cultures for the production of clean-label fermented meats was investigated. Both strains were active towards Clostridium botulinum and Staphylococcus aureus, two pathogens that may represent a risk in fermented meats prepared without added nitrate and nitrite. The inhibitory compounds were heat-stable, proteinaceous, and displayed primary metabolite kinetics, indicating a bacteriocin-like nature. During fermentation in meat models, the competitiveness of S. sciuri I20-1 and VT-S8-8 and production of their bacteriocins within the meat was confirmed. In meat models that also contained a rifampicin-resistant S. aureus strain, an immediate two-log reduction of the latter pathogen was found upon the inoculation of S. sciuri I20-1. This was probably due to an instant desorption of bacteriocin molecules from the added producer cells. Yet, a bacteriocin-resistant sub-population was found that grew out to the same final levels as in the control experiment, underlining the need to verify resistance phenomena when applying starter cultures that produce bacteriocin molecules.
Original languageEnglish
Title of host publication61st International Congress of Meat Science and Technology
PublisherINRA - French National Institute for Agricultural Research, France
Pages247-251
ISBN (Print)2-7380-1379-1
Publication statusPublished - Aug 2015
Event61st International Congress of Meat Science and Technology - Polydome , Clermont-Ferrand, France
Duration: 23 Aug 201528 Aug 2015

Conference

Conference61st International Congress of Meat Science and Technology
CountryFrance
CityClermont-Ferrand
Period23/08/1528/08/15

Keywords

  • starter cultures
  • fermented meat
  • nitrate
  • nitrite

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