Jacobsen T, Budde B B, Koch A G
Danish Meat Research Institute, Maglegaardsvej, Roskilde, Denmark.
J Appl Microbiol. 2003;95(2):242-9. doi: 10.1046/j.1365-2672.2003.01970.x.
To optimize the practical use of the bacteriocin producing Leuconostoc carnosum 4010 in order to inhibit the growth of Listeria monocytogenes in sliced meat products.
Four different methods for biopreservation using the partially purified bacteriocin or the living culture of Leuc. carnosum 4010 were evaluated. The methods using the living protective culture added to the sliced gas packed meat product were more effective in preventing growth of L. monocytogenes than the use of the partially purified leucocins 4010 or bacteriocin produced during fermentation before heat treatment of the saveloy. The application method giving the highest reduction in L. monocytogenes used nozzles for sprinkling the protective culture on all surfaces of each slice of the meat product. In the control samples without the protective culture, L. monocytogenes grew to ca. 107 CFU g(-1), whereas for the application method using nozzles for distributing the protective culture, counts of L. monocytogenes never exceeded 10 CFU g(-1) during 4 weeks of storage at 10 degrees C.
The live cells of the bacteriocin producing Leuc. carnosum 4010 was the most efficient method as it inhibited the growth of L. monocytogenes in cooked, sliced and gas packed saveloy stored at 5 and 10 degrees C for 4 weeks.
The results indicate that biopreservation with lactic acid bacteria is a suitable alternative to chemical preservatives. An even distribution of the protective culture was found to be essential for the efficacy of the protective culture in pilot plant trials.
优化产细菌素的肉酒球菌4010在实际中的应用，以抑制切片肉制品中单核细胞增生李斯特菌的生长。
评估了四种使用部分纯化细菌素或肉酒球菌4010活培养物进行生物保鲜的不同方法。将活的保护性培养物添加到切片气调包装肉制品中的方法，在防止单核细胞增生李斯特菌生长方面比使用部分纯化的4010亮菌素或在发酵香肠热处理前发酵过程中产生的细菌素更有效。使单核细胞增生李斯特菌减少最多的应用方法是使用喷嘴将保护性培养物喷洒在肉制品每片的所有表面上。在没有保护性培养物的对照样品中，单核细胞增生李斯特菌生长至约107 CFU g(-1)，而对于使用喷嘴分布保护性培养物的应用方法，在10℃储存4周期间，单核细胞增生李斯特菌的计数从未超过10 CFU g(-1)。
产细菌素的肉酒球菌4010的活细胞是最有效的方法，因为它抑制了在5℃和10℃储存4周的熟制、切片和气调包装发酵香肠中单核细胞增生李斯特菌的生长。
结果表明，用乳酸菌进行生物保鲜是化学防腐剂的合适替代品。在中试试验中发现，保护性培养物的均匀分布对于其有效性至关重要。
