Dicks L M T, Mellett F D, Hoffman L C
Department of Microbiology, University of Stellenbosch, P Bag X1, Matieland, 7602, South Africa.
Meat Sci. 2004 Mar;66(3):703-8. doi: 10.1016/j.meatsci.2003.07.002.
Ostrich meat salami was produced by using Lactobacillus plantarum strain 423 and Lactobacillus curvatus strain DF126. The strains produce the bacteriocins plantaricin 423 and curvacin DF126, respectively. The specific activity of plantaricin 423 in MRS broth at 30 °C increased as the pH decreased from 6.5 to 3.5, but activity subsequently decreased. The activity of curvacin DF126 increased under the same conditions, but remained stable for the duration of the growth cycle. Maximum curvacin DF126 and plantaricin 423 activity levels were recorded at a culture pH of around 4. The spectra of antimicrobial activity recorded for plantaricin 423 and curvacin DF126 were similar. Neither of the two bacteriocins inhibited the growth of Micrococcus sp. MC50 and did not have any inhibitory effect on either of the producer strains. Curvacin DF126 and plantaricin 423 inhibited the growth of L. monocytogenes in salami meat. However, after 15 h of fermentation the viable count of L. monocytogenes LM1 increased, probably due to a decrease in activity of the bacteriocins and/or the development of resistant bacterial cells. This is the first report on the inhibition of L. monocytogenes in ostrich meat salami by using bacteriocinogenic starter cultures.
鸵鸟肉香肠是使用植物乳杆菌423菌株和弯曲乳杆菌DF126菌株生产的。这些菌株分别产生细菌素植物乳杆菌素423和弯曲菌素DF126。在30°C的MRS肉汤中，随着pH从6.5降至3.5，植物乳杆菌素423的比活性增加，但随后活性下降。在相同条件下，弯曲菌素DF126的活性增加，但在生长周期内保持稳定。在培养pH约为4时记录到弯曲菌素DF126和植物乳杆菌素423的最大活性水平。记录的植物乳杆菌素423和弯曲菌素DF126的抗菌活性谱相似。这两种细菌素均未抑制微球菌属MC50的生长，对任何一种生产菌株均无抑制作用。弯曲菌素DF126和植物乳杆菌素423抑制了香肠肉中单核细胞增生李斯特氏菌的生长。然而，发酵15小时后，单核细胞增生李斯特氏菌LM1的活菌数增加，这可能是由于细菌素活性降低和/或耐药细菌细胞的产生。这是关于使用产细菌素的发酵剂培养物抑制鸵鸟肉香肠中单核细胞增生李斯特氏菌的首次报道。
