The Jameson effect model describes suppression of microorganism growth as being dependent on non-specific competition. This model was developed for simultaneous growth in a liquid medium and microbial interactions between , and with addition of NaNO to mimic the manufacturing process of salami for 48 h at 21°C and then for 14 days at 17°C. in the presence of was inhibited by 2.120 log CFU/mL in the presence of NaNO, and 1.146 log CFU/mL without NaNO. Inhibition of cocultured with was 2.248 log CFU/mL at 48 h, but after 336 h was not significantly (>0.05) different from in mono-culture. The interspecific competition parameter (β) <1 indicated that the prevailing competition in co-cultures was intraspecific. Differentiation between 2 bacterial species interactions can be applied for use in starter cultures with pathogenic flora.
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