INHIBITION OF YERSINIA-ENTEROCOLITICA BY LACTOBACILLUS-SAKE STRAINS OF MEAT ORIGIN

The growth of Yersinia enterocolitica at 4, 8, 15 and 24-degrees-C, in mixed cultures with Lactobacillus sake strains previously isolated from Spanish dry fermented sausages was investigated. Growth of Y. enterocolitica was affected by L. sake-strains at all temperatures studied. The inhibition was higher as the incubation temperature increased. L. sake 148, a bacteriocinogenic strain, was less inhibitory to Y. enterocolitica growth than L. sake 23, a stronger lactic acid producer strain. The low pH and the lactic acid produced by the lactobacilli seem to be major factors contributing to the inhibition of Y. enterocolitica strains.