PhD Vermeiren Lieve Compleet - Hogeschool Gent

1. INTRODUCTION.............................................................................................................. 85
2. MATERIALS AND METHODS....................................................................................... 86
2.1. BACTERIAL STRAINS AND PREPARATION OF INOCULUM 86
2.2. GROWTH, ACIDIFICATION PROFILE AND METABOLITE PRODUCTION IN A LIQUID BROTH
UNDER ANAEROBIC REFRIGERATED CONDITIONS 87
2.3. BEHAVIOUR ON A MODEL COOKED HAM PRODUCT 87
3. RESULTS AND DISCUSSION......................................................................................... 89
3.1. GROWTH, ACIDIFICATION PROFILE AND METABOLITE PRODUCTION IN A LIQUID BROTH
UNDER ANAEROBIC REFRIGERATED CONDITIONS 89
3.2. BEHAVIOUR ON A MODEL COOKED HAM PRODUCT 91
4. CONCLUSION................................................................................................................... 98
Chapter 4: Co-culture experiments demonstrate the usefulness of
Lactobacillus sakei 10A to prolong the shelf-life of a model cooked
ham ........................................................................................................ 99
SUMMARY............................................................................................................................. 99
1. INTRODUCTION............................................................................................................ 100
2. MATERIALS AND METHODS..................................................................................... 101
2.1. BACTERIAL STRAINS 101
2.2. MODEL COOKED HAM (MCH) 102
2.3. CO-CULTURE EXPERIMENTS 102
2.4. CHEMICAL ANALYSES 103
2.5. MICROBIOLOGICAL ANALYSES 103
2.6. DEVELOPMENT AND OPTIMISATION OF TC8-MRS-AGAR 104
2.7. STATISTICAL ANALYSES 105
3. RESULTS AND DISCUSSION....................................................................................... 105
3.1. DEVELOPMENT OF TC8-MRS-AGAR 105
3.2. CO-CULTURE EXPERIMENTS 106
3.2.1. Co-culture studies between the potential protective cultures and Brochothrix
thermosphacta................................................................................................................. 107
3.2.2. Co-culture studies between the potential protective cultures and Leuconostoc
mesenteroides ................................................................................................................. 113
3.2.3. Discussion............................................................................................................. 116
4. CONCLUSION................................................................................................................. 118
Chapter 5: The interaction of the non-bacteriocinogenic
Lactobacillus sakei 10A and lactocin S producing Lactobacillus
sakei 148 towards Listeria monocytogenes on a model cooked
ham ...................................................................................................... 120
SUMMARY........................................................................................................................... 120
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