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Related Experiment Videos

Locating nisin-producing Lactococcus lactis in a fermented meat system

S C Stringer1, C E Dodd, M R Morgan

  • 1Department of Applied Biochemistry and Food Science, Faculty of Agriculture and Food Sciences, University of Nottingham, Loughborough, Leicestershire.

The Journal of Applied Bacteriology
|April 1, 1995
PubMed
Summary

Nisin localization in fermented meat was studied using antibody probes. A rapidly fermentable sugar, alongside Lactococcus lactis, is essential for proper meat fermentation and reducing spoilage organisms.

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Area of Science:

  • Food microbiology
  • Fermentation science
  • Bacteriocin research

Background:

  • Nisin, a bacteriocin produced by Lactococcus lactis, is crucial for meat fermentation.
  • Understanding nisin's distribution is key to optimizing fermented meat production and preventing spoilage.
  • Previous methods lacked precision in localizing nisin within complex food matrices.

Purpose of the Study:

  • To investigate the localization of nisin within a fermented meat system using antibody-linked probes.
  • To determine the relationship between the distribution of nisin-producing Lactococcus lactis and the occurrence of spoilage organisms or fermented areas.
  • To identify factors necessary for achieving a desirable fermented meat appearance and reducing spoilage.

Main Methods:

  • Utilized antibody-linked probes for detecting nisin in fermented meat.

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  • Stained colonies of nisin-producing Lactococcus lactis throughout their growth cycle.
  • Compared the spatial distribution of starter cultures with spoilage organisms and fermented regions.

    • Main Results:

    • Free nisin or nisin bound to cells/food components was undetectable.
    • Nisin-producing Lactococcus lactis colonies were consistently stained.
    • No direct correlation was found between starter culture distribution and spoilage organism location or fermentation extent.
    • A rapidly fermentable sugar was identified as a necessary component, along with Lactococcus lactis, for successful fermentation and spoilage reduction.

    Conclusions:

    • Nisin's precise localization in fermented meat is difficult to detect directly with the methods used.
    • The presence of Lactococcus lactis alone does not guarantee successful fermentation; a rapidly fermentable sugar is also critical.
    • Optimizing fermented meat production requires both the starter culture and appropriate fermentable substrates to control spoilage.