Abstract
The production of sakacin K byLactobacillus sakeiCTC494 at different temperatures and pH was evaluated before its application as a bioprotective culture againstListeriain different meat-based food packaging systems, that is, oxygen-permeable film, under vacuum and under a modified atmosphere (20% CO2: 80% O2) and stored at 7°C. TheLactobacillusculture produced the bacteriocin at a range of temperatures from 4°C to 30°C and at initial pH from 5·5 to 6·5.Listeriainhibition in raw minced pork, poultry breasts and modelized cooked pork could not be achieved by the sole application of vacuum or a modified atmosphere. Inoculation ofLb. sakeiCTC494 or sakacin K inhibited the growth ofListeriato different extents in all the products studied in each system; the greatest inhibition being observed in the vacuum packaged samples of poultry breasts and cooked pork, and in the modified atmosphere packaged samples of raw minced pork. Addition of sakacin K resulted in immediate bactericidal action againstListeriain every product and atmosphere studied.
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