The presence of salt and a curing agent reduces bacteriocin production by Lactobacillus sakei CTC 494, a potential starter culture for sausage fermentation.

@article{Leroy1999ThePO,
  title={The presence of salt and a curing agent reduces bacteriocin production by Lactobacillus sakei CTC 494, a potential starter culture for sausage fermentation.},
  author={Fr{\'e}d{\'e}ric Leroy and Luc De Vuyst},
  journal={Applied and environmental microbiology},
  year={1999},
  volume={65 12},
  pages={5350-6}
}
The specific conditions in the batter of raw fermented sausages may reduce the efficiency of bacteriocin-producing starter cultures. In this work, using in vitro fermentation, we found that sodium chloride and sodium nitrite interfere with the growth of Lactobacillus sakei CTC 494, an organism which produces the antilisterial bacteriocin sakacin K. Because… CONTINUE READING