Enhancement of sakacin K activity against Listeria monocytogenes in fermented sausages with pepper or manganese as ingredients Original Research Article

The effect of ingredients, used in the manufacture of fermented sausages, on the antilisterial performance of the bacteriocinogenic Lactobacillus sakei CTC494 in vitro and in model fermented sausages was evaluated. The influence of sausage ingredients on sakacin K production varied; sodium chloride mixed with nitrate and nitrite decreased total bacteriocin production, whereas sodium chloride and pepper, while stimulating growth of the strain, did not affect bacteriocin production. Sodium chloride protected Listeria monocytogenes from the action of the bacteriocin, but black pepper and sodium nitrite enhanced sakacin K activity in vitro and in sausages, surpassing the protective effect of sodium chloride and further inhibiting the growth of L. monocytogenes. The same effect observed with black pepper and nitrite was found when manganese was used as a sausage ingredient instead of pepper, suggesting that one of the active factors in pepper was manganese.