Control of Listeria monocytogenes by bacteriocin-producing Pediococcus aciditactici 13 and its antimicrobial substance in a dry fermented sausage sucuk and in turkey breast

Abstract

This study evaluated control of Listen monocytogenes during sucuk (a dry fermented sausage) ripening and storage of a sliced turkey breast product with Pediococcus acichlactici 13, which had been originally isolated from naturally fermented sucuk When P acichlactici 13 was used as a starter culture for sucuk production. L. monocytogenes counts decreased by 3 32 log CFU g(-1) during the S-day ripening period, whereas the reduction in control samples was 1 37 log CFU g-1 (P < 0 05) Treatment of turkey breast slices with partially purified substance of P acidilactici 13 resulted in an immediate reduction by 1 03 log CFU cm(-2) (P < 0 05) It was concluded that P acidilactici 13 could be useful as a protective culture for control of L monocytogenes in particular in fermented meat products The antimicrobial substance produced by this strain could only reduce the contamination by L monocytogenes in a non-fermented meat product