Antagonistic activity of lactic acid bacteria against Listeria monocytogenes in sliced cooked cured pork shoulder stored under vacuum or modified atmosphere at 4±2°C Original Research Article

Lactic acid bacteria (LAB) strains, isolated from dry fermented sausages were tested as protective cultures in vacuum- or modified atmosphere-packaged sliced cooked cured pork shoulder at 4°C. The inhibitory capacity of the bacteriocins produced by Leuconostoc mesenteroides L124 and Lactobacillus curvatus L442 against different strains of Listeria monocytogenes and L. innocua were also studied. In samples inoculated with the LAB, the listeriae population decreased by about 1.5 log10 cfu g−1. Addition of bacteriocins in samples reduced the listeriae population below the enumeration limit (102 cfu g−1). Similar results were obtained with samples stored in modified atmosphere. Acetate concentration was increased in all samples. Thus, these lactic acid strains may be used as protective cultures to inhibit growth of L. monocytogenes or their bacteriocins in meat.