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Food science technology, Sciences technologies alimentaires, Animal sciences, zootechny, veterinary medicine, Sciences animales, zootechnie, médecine vétérinaire, Sciences biologiques et medicales, Biological and medical sciences, Sciences biologiques fondamentales et appliquees. Psychologie, Fundamental and applied biological sciences. Psychology, Industries agroalimentaires, Food industries, Industries de la viande et des produits carnés, Meat and meat product industries, Microbiologie alimentaire, Food microbiology, Bactériocine, Bacteriocin, Bacteriocina, Dégradation, Degradation, Degradación, Interaction microorganisme, Microorganism interrelationships, Interacción microorganismo, Produit carné, Meat product, Producto de carne, Viande porc, Pork, Carne cerdo, Commercial pork meat, Lactobacillus curvatus, Listeria monocytogenes, and Proteases

This work focused on Listeria monocytogenes growth inhibition and growth rebound in raw and cooked pork meat inoculated with Lactobacillus curvatus strains. During storage of raw meat homogenates in the presence of the bacteriocin-producing strain Lactobacillus curvatus CWBI-B28wt, the Listeria monocytogenes cfu count was initially reduced to an undetectable level, but a growth rebound occurred after two weeks, coinciding with loss of 70% of the bacteriocin activity present at the end of week 2. The Listeria growth rebound was suppressed when proteolysis of bacteriocin was countered by the absence of proteases (bacteriocin addition to cooked meat) or the presence of 1% soy flour (added to provide competing substrates). Further experiments confirmed that bacteriocin is sensitive to the action of proteolytic enzymes isolated from both Lactobacillus curvatus CWBI-B28wt and the meat matrix. Bacteriocin proteolysis thus emerges as a cause of Listeria growth rebound.