Functionality of the bacteriocin sakacin G produced by Lactobacillus curvatus ACU-1 on cooked sausages under industrial conditions.

Biopreservation is an alternative to prevent the growth of pathogens and reduce microbial spoilage in food based on the use of microorganisms and/or their metabolic products. The objective of this study was to determine the optimal mode of application and the effectiveness of cell-free supernatant (CFS) from Lactobacillus curvatus ACU-1, containing sakacin G, in Vienna-type sausages to control Listeria and spoilage flora. The functionality and the optimal dosage form between CFS, producing bacteria, a combination or concentrate of bacteriocin applied on Vienna-type sausages before and after stuffing the casings on an industrial scale were determined.