Bacteriocin production by Lactobacillus curvatus MBSa2 entrapped in calcium alginate during ripening of salami for control of Listeria monocytogenes

Bacteriocins of lactic acid bacteria (LAB) have been extensively studied due to their possible applications in food preservation. However, components of the food matrix may interfere or inhibit bacteriocin production, and entrapment of the bio-protective strains may protect them of the adverse conditions in the food environment. In this study, a bacteriocinogenic LAB (Lactobacillus curvatus MBSa2) isolated from salami was entrapped in calcium alginate and tested for functionality in MRS broth and in salami experimentally contaminated with Listeria monocytogenes AL602/08 (a meat isolate), during 30 days simulating manufacture process conditions, including fermentation and maturation steps. The entrapment process did not affect bacteriocin production by Lb. curvatus MBSa2 in MRS broth and in salami. Both, free and entrapped Lb. curvatus MBSa2 caused reduction in a similar manner in the counts of L. monocytogenes AL602/08 in salami during manufacture process.