Competitiveness and bacteriocin production of Enterococci in the production of Spanish-style dry fermented sausages

Two different Enterococcus strains of nonmeat origin, namely Enterococcus faecium CCM 4231 and E. faecium RZS C13, were used as starter cultures in sausage fermentation. Both strains produce a bacteriocin inactive against other lactic acid bacteria but active against Listeria spp. The competitiveness and anti-Listeria activity of both strains was monitored during sausage fermentation at both laboratory and pilot scale. The Enterococcus strains were partially competitive during meat fermentation and strongly inhibited the growth of Listeria spp. The competitiveness of Lactobacillus amylovorus DCE 471, also of a nonmeat origin, was tested too. This strain is characterised as a strong acidifier and produces a bacteriocin active against other Lactobacilli. However, this strain was not competitive in the meat environment. Since no production of off-flavours was detected, the Enterococci may be suitable for addition to meat as cocultures to improve food safety.