Effects of Lactobacillus sakei C2 and sakacin C2 individually or in combination on the growth of Listeria monocytogenes, chemical and odor changes of vacuum-packed sliced cooked ham

- Lactobacillus sakei C2 and sakacin C2 controlled the growth of Listeria monocytogenes in sliced cooked ham.
- L. sakei C2 and sakacin C2 decreased the pH value of sliced cooked ham during the storage.
- L. sakei C2 and sakacin C2 prevented the excessive protein hydrolysis of sliced cooked ham.
- L. sakei C2 prevented peroxidation of sliced cooked ham during the storage.
- L. sakei C2 and sakacin C2 controlled the formation of abnormal odor of sliced cooked ham.

The individual usage of Lactobacillus sakei C2 and sakacin C2 had an inhibitory effect against Listeria monocytogenes CMCC 54002, and the combination of L. sakei C2 and sakacin C2 exhibited a bactericidal action. L. sakei C2 and sakacin C2, individually or in combination, significantly lowered the pH values, proteolysis degree and odor score, and the effects were better when they were used in combination (P < 0.05). Moreover, L. sakei C2 exhibited certain anti-oxidative activity. These results showed that the usage of L. sakei C2 and its bacteriocin effectively controlled the growth of L. monocytogenes CMCC 54002, excessive proteolysis and the production of spoilage odor, did not have any unfavorable effects on the quality of vacuum-packaged sliced ham. Therefore, L. sakei C2 and its bacteriocin would provide an effective hurdle to improve the safe and quality, and would contribute to prevent the lipid oxidation of vacuum-packed sliced cooked ham at refrigeration temperature.