African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5210


Control of Listeria monocytogenes growth by bacteriocin-producing starter cultures in the manufacturing of dry fermented sausage

Renata Ernlund Freitas de Macedo1, Lye Miyague1, Leandro Batista Costa2 and Fernando Bittencourt Luciano1*
1School of Agricultural Sciences and Veterinary Medicine, Pontifícia Universidade Católica do Paraná, BR 376 Km 14, São José dos Pinhais, PR, 83010-500, Brazil. 2Department of Agricultural and Environmental Sciences, Universidade Estadual de Santa Cruz, Rod. Ilhéus/Itabuna Km 16, Ilhéus, BA, 45662-900, Brazil
Email: [email protected]

  •  Accepted: 25 January 2013
  •  Published: 26 February 2013


The production of dry fermented sausages started as a home-made process, but large-scale industrial manufacture of these products has encountered some safety issues. Although these products present extended shelf-life and offer various hurdles against the growth of undesired organisms, pathogens such as Listeria monocytogenes were found to survive. Bacteriocins have been proposed to act as an extra barrier against the growth of Gram-positive bacteria, including L. monocytogenes. These antimicrobials are synthesized by some lactic acid bacteria (LAB), which are responsible for the fermentation of dry sausages. Many bacteriocins produced by LAB showed ability to inhibitL. monocytogenes growth (e.g. enterocin, pediocin and sakacin). However, the levels of bacteriocins needed to produce this effect in food systems are much higher than those necessary in vitro. Use of bacteriocinogenic starter cultures have shown promising anti-listerial activity in dry sausage, since the antimicrobials are produced in situ confering a better distribution and sustained synthesis throughout the fermentation period. This manuscript reviews the technological challenges of bacteriocin application in dry fermented sausage and the recent findings on using bacteriocinogenic autochtonous LAB to improve safety towards L. monocytogenes.


Key words: Fermented sausages, Listeria monocytogenes, bacteriocins