Livrables
As a result of the project, an ammonium precipitation protocol for the production of semi-purified bacteriocins produced by Leuconostoc mesenteroides and Lactobacillus sakei was developed.
This result will be used by the industrial and scientific partners which are going to exploit the result Semi purified bacteriocin of Leuconostoc mesenteroides to be used in fermented sausages.
As a result of the programme 900 isolates of LAB (Lactic Acid Bacteria) and catalase positive cocci were isolated from the naturally fermented products (150 strains of LAB and 150 strains of Micrococcus strains, in each country). These strains were initially identified biochemically and then molecular identification of the isolated strains was performed.
The consortium believes that further research should take place in order to detect whether they have technological characteristics useful to the production of other products except sausages.
The scientific research should furthermore deal with
- The complete identification of strains and
- The production of strains or their derivatives in commercial scale.
The end users of the result could be institutes and research organizations independently or in combination with food industry.
The use of the strains in the production of safer food with equal or even better characteristics could reduce the use of, non desirable by the consumer, additives.
The final consumer tends to demand novel funds or foods produced with hurdle technology rather than with the conventional methods, which reduce the quality of the product. Potential barriers could be met in identifying the product that the strains could be used.
The use of the strains for scientific reasons will be permitted to all consortium members. Furthermore, the use of the strains for scientific reasons will be permitted to external parties, only after the permission of DSA and the laboratory which isolated the particular strain.
The use of the strains for commercial purposes will be permitted only with the permission of¨
- DSA
- The laboratory, which isolated the strain.
The enterprise from which it has been isolated (under the condition that the enterprise was a partner and not a subcontractor).
As a result of project, semi-purified bacteriocins by Leuconostoc mesenteroides (E131) and Lactobacillus sakei (I154) were produced.
According to experimental results, it is concluded that the bacteriocin of Leuconoctoc mesenteroides (E131) shows a higher anti-listerial activity than that of Lactobacillus sakei (I 154).
The partners would like to undertake further industrial research and in the same time promote the result in order to find other interested industries. The partners believe that they could act as consultants to the potential new industrial partners so that new brand names of sausages using the gained know how would be produced in the future.
The aim of the project was to develop a protocol for the purification of bacteriocins produced by the isolates possessed. As a result, an ammonium precipitation protocol for the production of purified bacteriocins produced by Leuconostoc mesenteroides and Lactobacillus sakei was developed.
The consortium aim to exploit commercially the gained know-how. The potential end users could be food industries which wish to produce and use the bacteriocins in their production. Furthermore other technological and research institutes which desire to produce the bacteriocins in laboratory scale for experimental reasons.
The screening of all the isolated strains for the production of bacteriocins, resulted, among others, in 6 strains of Lactobacillus sakei (denominated as I151, I152, I153, I154, I155 and I156) showing antibacterial activity towards L. monocytogenes.
The results of the laboratory experiments aiming to determine firstly the technological properties and secondly the optimal conditions for the production of bacteriocins suggested that 3 strains of Lactobacillus sakei could be used as potential bio-protective cultures. Pilot scale industrial trials confirmed the ability of the strain to be used as potential bio-protective starter for the production of safe sausages with the desired physicochemical and sensorial characteristics.
Thus the strain of Lactobacillus sakei will be used by the industrial partners of the consortium as bioprotective starter in the industrial production of sausages. However it should be pointed out that complementary research should take place in order to optimise the bio protective starter. In this optimisation process other microorganisms from the Central Collection of strains may be used.
The partners intent to promote the result with the intention of finding new potential industrial partners to whom they can offer consultancy services.
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