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In mixed cultures, bacteriocin production by the sausage isolate Lactobacillus sakei CTC 494 rapidly inactivated sensitive Listeria innocua LMG 13568 cells, even at low bacteriocin activity levels. A small fraction of the listerial population was bacteriocin resistant. However, sausage fermentation conditions inhibited regrowth of resistant cells.

applied and environmental microbiology

Modeling Bacteriocin Resistance and Inactivation of <i>Listeria innocua</i> LMG 13568 by <i>Lactobacillus sakei</i> CTC 494 under Sausage Fermentation Conditions

Modeling Bacteriocin Resistance and Inactivation of Listeria innocua LMG 13568 by Lactobacillus sakei CTC 494 under Sausage Fermentation Conditions