Control of beef spoilage by a sulfide-producing Lactobacillus sake strain with bacteriocinogenic Leuconostoc gelidum UAL187 during anaerobic storage at 2 degrees C

The bacteriocin-producing wild-type Leuconostoc gelidum UAL187 strain prevents beef caused by activity of Lactobacillus sake 1218 strain. L. sake 1218 produces sulfide, and vacuum-packaged beef stored at 2 degrees C. spoils within 21 days. In the presence of L. gelidum UAL187, spoilage is prevented for up to 56 days. A slowly growing variant and a bacteriocin-negative strain of L. gelidum are unable to delay spoilage.