Bacteriocins Produced by Carnobacterium Species
The genus Carnobacterium was proposed by Collins et al. (1987) to include the atypical Lactobacillus -type bacteria isolated as part of the dominant ‘lactic’ microflora of chill-stored vacuum-packaged meats. Although the preservative effect of modified atmosphere packaging with elevated levels of carbon dioxide or vacuum packaging of meats was known by the 1930s, it was only in the 1960s that packaging technology was developed that allowed the meat industry to exploit this preservative effect to the full. These forms of anaerobic packaging caused public health concern for safety of meats packaged in this way, but studies on vacuum-packed sliced luncheon meats demonstrated that the lactic microflora that develops on these products provides protection against growth of mesophilic pathogenic bacteria (Stiles & Ng, 1979). Since the 1970s, the use of modified-atmosphere packaging and vacuum packaging has expanded dramatically and Carnobacterium has been shown to be an important genus growing on chill-stored meats (McMullen & Stiles, 1993).
KeywordsFermentation Nitrite Trypsin Catalase Isopropanol
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