Technological properties and bacteriocins production by Lactobacillus curvatus 54M16 and its use as starter culture for fermented sausage manufacture

All the in vitro conditions tested for the production of the bacteriocins (temperature, pH and NaCl), indicate that the strain of L. curvatus 54M16 is able to grow and to produce the antagonistic substances at pH 4.5 and in the presence of 4% NaCl. The strain has good acidifier capability and it is able to hydrolyse sarcoplasmic but not myofibrillar proteins, lipids and to reduce nitrates. Moreover it shown high values of SOD, while the aminopeptidase activity is restricted to whole cells that hydrolyse at high rates the amino acids l-arginine, l-valine, l-phenylalanine and l-lysine. The suitability of L. curvatus 54M16 as starter culture was assayed during sausage fermentation. Its use can improve the quality and safety of the traditional fermented sausages prepared without antimicrobial additives.