Staphylococcus xylosus S03/1M/1/2, bacteriocin-producing meat starter culture or additive

The aim of this study was to use Staphylococcus xylosus SX S03/1M/1/2 in manufacturing of dry-fermented salami to monitor its survival in the product and to evaluate its protective ability. S. xylosus SX S03 1M/1/2 survived sufficiently in the salamis; on 4 weeks of ripening it was still enumerated in the amount 4.5 log cfu/g from the initial count 6.6 log cfu/g. The counts of lactic acid bacteria in salami were high. S. aureus was found under the detection limit (<1.7). The counts of enterobacteriae were decreased, although not significant difference was found; reduction in moulds was detected with difference of p < 0.01 to compare the samples on 2 weeks of ripening with the control samples. The counts of yeasts were significantly decreased in the samples on 1 day and on 1 week (p < 0.001). The pH and water activity were not influenced. The activity of bacteriocin produced by SX S03/1M/1/2 strain reached 800–1600 AU/ml in the pH range 5.0–7.0. This substance did not lost activity after the heat treatment. After the further additional tests, this strain seems to be promising new starter culture or meat additive.