Bacteriocin-producing Lactobacillus sake as starter culture in dry sausages.

One hundred and fifty-two strains of Lactobacillus spp and Micrococcus spp, isolated from dry sausages, were screened for inhibitory activity. Two of the strains assayed of the genus Lactobacillus showed bactericidal activity. They were able to inhibit Listeria monocytogenes, Listeria seeligeri, Listeria innocua, Lactobacillus alimentarius and Lactobacillus bavaricus. The strains of Escherichia coli, Salmonella bradford and Salmonella newlands, Staphylococcus aureus, Bacillus cereus, Pseudomonas aeruginosa, Serratia marcescens were resistant. Their antimicrobial activity was due to peptides detectable in the culture broths and inactivated by treatment with proteolytic enzymes. Using bacteriocin-producing Lactobacillus sake as starter cultures in dry sausages could be promising in the food industry.