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Application of Lysostaphin-Producing Lactobacilli to Control Staphylococcal Food Poisoning in Meat Products

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The potential of lysostaphin-producing strains of Lactobacillus curvatus (Lys+) to prevent food-borne illness by Staphylococcus aureus was investigated under practical conditions. A response surface model was developed to estimate the effect of pH, temperature, and salt concentration on the lysostaphin activity. The model was applied to fermenting sausages, and a 90% reduction of lysostaphin activity at ripening was predicted. The residual activity was sufficiently high to reduce staphylococcal counts by 104 to 105 CFU/g within 2 to 3 days to below the level of detection. These results were obtained in pilot scale experiments with L. curvatus (Lys+) as a starter culture and S. aureus as well as Staphylococcus carnosus as model contaminants. The applicability of L. curvatus (Lys+) as a protective culture was studied in a mayonnaise-based meat salad. Upon incubation at 25°C the staphylococci were rapidly killed within 24 h, whereas in the presence of the isogenic Lys strain the staphylococci grew up to numbers of 107 CFU/g.

Document Type: Research Article

Affiliations: 1: Institut für Lebensmitteltechnologie, Universität Hohenheim, D-70593 Stuttgart, Germany; Nestle Research Center, Nestec Ltd., Vers-Chez-Les-Blanc, P.O. Box 44, CH-lOOO Lausanne 26, Switzerland 2: Institut für Lebensmitteltechnologie, Universität Hohenheim, D-70593 Stuttgart, Germany

Publication date: April 1, 1998

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