Abstract
Production of sakacin A by Lactobacillus sake Lb 706 was detected during an investigation of 221 strains of homofermentative lactobacilli (Schillinger & Lücke, 1989). These strains were isolated from different types of meat and meat products including refrigerated vacuum-packaged beef and pork as well as fermented sausages and sausages of bologna and frankfurter type. Most of these isolates were identified as members of L. sake and L. curvatus. These species are known to be the dominant component of the Lactobacillus association of meats and to be the most competitive organisms in meat fermentations (Hammes et al., 1990).
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
Similar content being viewed by others
References
Axelsson, L., Aukrust, T., Birkeland, S.-E., Hoick, A. & Blom, H. (1992). Sakacin A, a bacteriocin from Lactobacillus sake: purification and genetics. Paper presented at Biotieteen Päivät, Helsinki, Finland.
Barefoot, S. F. & Klaenhammer, T. R. (1983).Detection and activity of lactacin B, a bacteriocin produced by Lactobacillus acidophilus. Appl. Environ. Microbiol., 45, 1808–1815.
Breer, C. & Breer, G. (1988). The isolation of Listeria spp. in meat and meat products. Proceedings of the 34th International Congress of Meat Science and Technology B, 520-521.
De Man, J. C., Rogosa, M. & Sharpe, M. E. (1960).A medium for the cultivation of lactobacilli. J. Appl. Bacteriol., 23, 130–135.
Fleming, H. P., Etchells, J. L. & Costilow, R. N. (1975).Microbial inhibition by an isolate of Pediococcus from cucumber brines. Appl. Microbiol., 30, 1040–1042.
Hammes, W. P., Bantleon, A. & Min, S. (1990).Lactic acid bacteria in meat fermentation. FEMS Microbiol. Rev., 87, 165–174.
Hoick, A., Axelsson, L., Birkeland, S.-E., Aukrust, T. & Blom, H. (1992).Purification and amino acid sequence of sakacin A, a bacteriocin from Lactobacillus sake Lb706. J. Gen. Microbiol., 138, 2715–2720.
Karches, H. & Teufel, P. (1988).Listeria monocytogenes —Vorkommen in Hackfleisch und Verhalten in frischer Zwiebelmettwurst. Fleischwirtschaft, 68, 1388–1392.
Keppler, K. (1992). Untersuchungen zur genetischen Grundlage der Bacteriocinbildung bei Milchsäurebakterien. Diplomarbeit.
Leistner, L., Geisen, R. & Böckle, G. (1991).Possibilities and limits to genetic change in starter cultures and protective cultures. Fleischwirtschaft, 71, 682–683.
Lewus, C. B., Kaiser, A. & Montville, T. J. (1991).Inhibition of food-borne bacterial pathogens by bacteriocins isolated from meat. Appl. Environ. Microbiol., 57, 1683–1688.
Motlagh, A. M., Johnson, M. C. & Ray, B. (1991). Viability loss of foodborne pathogens by starter culture metabolites. J. Food Prot., 54, 873–878, 884.
Okereke, A. & Montville, T. J. (1991).Bacteriocin inhibition of Clostridium botulinum spores by lactic acid bacteria. J. Food Prot., 54, 349–353.
Schillinger, U. & Lücke, F.-K. (1989). Antibacterial activity of Lactobacillus sake isolated from meat. Appl. Environ. Microbiol. 55, 1901–1906.
Schillinger, U., Kaya, M. & Lücke, F.-K. (1991). Behaviour of Listeria monocytogenes in meat and its control by a bacteriocin-producing strain of Lactobacillus sake. J. Appl. Bacteriol. 70, 473–478.
Schmidt, U. & Kaya, M. (1990).Verhalten von Listeria monocytogenes in vakuumverpacktem Brühwurstaufschnitt. Fleischwirtschaft, 70, 236–240.
Schmidt, U., Seeliger, H. P. R., Glenn, E., Langner, B. & Leistner, L. (1988).Listerienfunde in rohen Fleischerzeugnissen. Fleischwirtschaft, 68, 1313–1316.
Scott, V. N. & Taylor, S. L. (1981). Effect of nisin on the outgrowth of Clostridium botulinum spores. J. Food Sci, 46, 117–120, 126.
Skovgaard, N. & Morgen, C. A. (1988).Detection of Listeria ssp. in feces from animals, in feed, and in raw foods of animal origin. Int. J. Food Microbiol., 6, 229–242.
Skovgaard, N. & Norrung, B. (1989).The incidence of Listeria spp. in feces of Denish pigs and in minced pork meat. Int. J. Food Microbiol., 8, 59–63.
Stiles, M. E. & Hastings, J. W. (1991).Bacteriocin production by lactic acid bacteria: potential use in meat preservation. Trends Food Sci. Technol., 2, 247–251.
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 1994 Springer Science+Business Media New York
About this chapter
Cite this chapter
Schillinger, U. (1994). Sakacin A Produced by Lactobacillus Sake Lb 706. In: De Vuyst, L., Vandamme, E.J. (eds) Bacteriocins of Lactic Acid Bacteria. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2668-1_16
Download citation
DOI: https://doi.org/10.1007/978-1-4615-2668-1_16
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-6146-6
Online ISBN: 978-1-4615-2668-1
eBook Packages: Springer Book Archive