Abstract
Production of sakacin A by Lactobacillus sake Lb 706 was detected during an investigation of 221 strains of homofermentative lactobacilli (Schillinger & Lucke, 1989). These strains were isolated from different types of meat and meat products including refrigerated vacuum-packaged beef and pork as well as fermented sausages and sausages of bologna and frankfurter type. Most of these isolates were identified as members of L. sake and L. curvatus. These species are known to be the dominant component of the Lactobacillus association of meats and to be the most competitive organisms in meat fermentations (Hammes et al., 1990).
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