The Competitive Advantage of Lactobacillus curvatus LTH 1174 in Sausage Fermentations is Caused by Formation of Curvacin A

Rudi F. Vogel, B. Simone Pohle, Petra S. Tichaczek, Walter P. Hammes

Research output: Contribution to journalArticlepeer-review

65 Scopus citations

Abstract

Lactobacillus curvatus LTH 1174 produces the bacteriocin curvacin A which in vitro inhibits the growth of closely related lactobacilli and the opportunistic food pathogens Enterococcus faecalis and Listeria monocytogenes. Curvacin A was found in the late exponential growth phase under conditions simulating those prevailing in fermenting sausage, i.e. in the presence of salt and at low temperature. In pilot fermentations employing L. curvatus LTH 1174 as starter, this strain gained dominance over the fortuitous flora even after inoculation at low cell densities of 103 CFU/g. Upon co-inoculation with the highly competitive commercial starter L. curvatus LTH 683 the bacteriocin-producing L. curvatus LTH 1174 represented more than 97% of the lactobacilli present in the sausages after 3 days of fermentation. A plasmid-cured derivative of L. curvatus LTH 1174 which was unable to produce the bacteriocin had also lost its strong ability to compete with other strains. Thus, the production of the bacteriocin is suggested to be the major cause for the improved competitiveness. The application of bacteriocin-producing starter cultures for the manufacture of fermented dry sausages can ensure safe performance of the fermentation by suppression of the fortuitous microflora.

Original languageEnglish
Pages (from-to)457-462
Number of pages6
JournalSystematic and Applied Microbiology
Volume16
Issue number3
DOIs
StatePublished - 1993
Externally publishedYes

Keywords

  • Bacteriocins
  • Competitiveness
  • Curvacin A
  • Food hygiene
  • Lactobacillus curvatus
  • Meat products
  • Starter culture

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