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Antilisterial Bacteriocin-producing Strain of Lactobacillus curvatus CWBI-B28 as a Preservative Culture in Bacon Meat and Influence of Fat and Nitrites on Bacteriocins Production and Activity

P. Kouakou

Faculté Universitaire des Sciences Agronomiques de Gembloux, 2 Passage des Déportés, B-5030 Gembloux

M. Duroy

THT, 30 rue Phocas Lejeune, B-5030 Gembloux (ISNES), Belgium

A. Daoudi

Département HIDAOA, Institut Agronomique et Vétérinaire Hasssan II, BP 6202, Instituts, 10101-Rabat, Morocco

N. Benkerroum

Département des Sciences Alimentaires et Nutritionnelles, Institut Agronomique et Vétérinaire Hasssan II, BP 6202, Instituts, 10101-Rabat, Morocco n.benkerroum{at}gmail.com

P. Thonart

Faculté Universitaire des Sciences Agronomiques de Gembloux, 2 Passage des Déportés, B-5030 Gembloux

The objectives of this study were to evaluate the effectiveness of a bacteriocin-producing Lactobacillus curvatus CWBI-B28 to inhibit the growth of Listeria monocytogenes in de Man, Rogosa and Sharp (MRS) broth and in bacon meat. A co-culture of L. monocytogenes with the Bac strain in MRS broth, resulted in a reduction of the pathogen counts by 4.2 log cycles after 24h of incubation at 37°C. In bacon, the counts of L. monocytogenes was reduced to below the detectable limit (<10cfu/g) in samples inoculated with the Bac strain within 1 or 2 weeks in absence or presence of nitrites (210mg/kg), respectively. However, a week later, a re-growth of the pathogen has occurred. In contrast, no such reduction in Listeria cfus was observed in samples treated with the Bac derivative of Lb. curvatusCWBI-B28. Nonetheless, the extent of inhibitory effect of the Bac strain against L. monocytogenes in bacon was somewhat reduced in the presence of nitrites. A separate study on the influence of nitrites and fats on growth and bacteriocin production by Lb. curvatus CWBI-B28 revealed that the curing agent affects the growth of the Bac strain and, thereby bacteriocin production and activity only at concentrations (>5%) far beyond those allowed in the meat industry. Fat content did not affect the bacterial growth even at the highest concentration used (i.e. 50%), however, it interfered significantly with the detection of AUs and the antilisterial activity. Use of the Bac Lb. curvatus CWBI-B28 has proven efficient in controlling L. monocytogenes in bacon despite the slight antagonistic effect of nitrites, however the efficacy was dramatically reduced upon extended period of storage at 4°C.

Key Words: Lactobacillus curvatus • Listeria monocytogenes • bacteriocin • nitrites • fat • bacon

Food Science and Technology International, Vol. 12, No. 4, 325-333 (2006)
DOI: 10.1177/1082013206067380


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