RT Journal Article
T1 Control of Listeria monocytogenes in Nitrite-Reduced Mediterranean Dry-Fermented Sausages Using Two Bacteriocinogenic Pediococcus acidilactici Strains
A1 Fernández Hospital, Xavier
A1 Fernández Álvarez, Manuela
A1 Herranz Sorribes, Carmen
A1 Martín Cabrejas, Izaskun
A1 Caballero, Natalia
A1 Jiménez, Begoña
A1 Sánchez Martín, Vanesa
A1 Morales Gómez, Paloma
A1 Haza Duaso, Ana Isabel
A1 Hierro Paredes, Eva
AB Biopreservation has great potential as a novel strategy to increase the shelf-life and safety of foods, especially fermented ones. In this study, two strains of pediocin-producing Pediococcus acidilactici (MP14 and B-LC-20) were assayed as protective cultures against Listeria monocytogenes for Mediterranean dry-fermented sausages. P. acidilactici MP14 was isolated from artisanal sausages, while P. acidilactici B-LC-20 is a commercially available starter. Previous in vitro assays were conducted to assess the efect of temperature (22 and 12 °C), nitrate/nitrite (0 and 75 mg/kg each) and L. monocytogenes strain on the antilisterial activity of both pediococci. Among these factors, temperature had the greatest efect, suggesting better conditions for bacteriocin production at 22 °C, while no infuence of nitrate/nitrite was observed. No interactions among the factors under study were shown. Antilisterial activity was further tested in fermented sausages inoculated with L. monocytogenes and ripened during 28 days. Both pediococci showed good implantation in the sausage environment and provided L. monocytogenes inhibition already at fermentation, preventing the growth of the pathogen from the early stages of production. One log cfu/g inhibition of L. monocytogenes was obtained at the end of ripening in the sausages inoculated with pedicocci, in comparison with the initial levels. The fnal numbers of the pathogen were 2-log cfu/g lower in pediocciinoculated sausages compared to those inoculated with a non-bacteriocinogenic Latilactobacillus sakei starter. The fnal Listeria counts were not infuenced by nitrate/nitrite, although a certain trend to lower numbers was observed. The antilisterial activity provided by P. acidilactici MP14 was similar to that of the commercial starter, showing potential as a new protective culture for the meat industry.
PB Springer Nature
SN 1935-5130
YR 2025
FD 2025
LK https://hdl.handle.net/20.500.14352/122439
UL https://hdl.handle.net/20.500.14352/122439
LA eng
NO Hospital, X.F., Fernández, M., Herranz, C. et al. Control of Listeria monocytogenes in Nitrite-Reduced Mediterranean Dry-Fermented Sausages Using Two Bacteriocinogenic Pediococcus acidilactici Strains. Food Bioprocess Technol 18, 6664–6675 (2025). https://doi.org/10.1007/s11947-025-03841-6
NO Justificación de autores:Xavier F. Hospital: Conceptualization, Formal analysis, Funding acquisition, Investigation, Methodology, Writing—original draft. Manuela Fernández: Conceptualization, Formal analysis, Funding acquisition, Investigation, Methodology, Supervision, Writing—review & editing. Carmen Herranz: Methodology. Writing—original draft. Izaskun Martín-Cabrejas: Investigation, Writing – original draft. Natalia Caballero: Investigation. Begoña Jiménez: Investigation. Vanesa Sánchez-Martín: Investigation. Paloma Morales: Formal analysis, Funding acquisition. Ana I. Haza: Formal analysis, Funding acquisition. Eva Hierro: Conceptualization, Formal analysis, Funding acquisition, Investigation, Methodology, Supervision, Writing—review & editing.Contratos:Programa Operativo de Empleo Juvenil y la Iniciativa de Empleo Juvenil para el año 2020 (Natalia Caballero)Programa Investigo (Begoña Jiménez)
NO Ministerio de Ciencia e Innovación (España)
NO European Commission
DS Docta Complutense
RD 30 mar 2026