Meat Science 25 (1989) 123-131

Antagonistic Effect of Some Starter Cultures on

Enterobacteriaceae ( E. coil')

M a n u e l Roca* & Incze Kfilmfin

Hungarian Meat Research Institute, 1453 Budapest PO B17, Hungary

(Received 2 August 1988; revised version received24 November 1988;

accepted 30 November 1988)

ABSTRACT

The ability of Lactobacillus jensenii and Streptococcus 17SB to inhibit

Escherichia coli was demonstrated. The practical application of the inhibition
was examined. Possible roles for several factors in the mechanism of
inhibition by Lactobacillus jensenii and Streptococcus 17SB are briefly
discussed. The effects of p H reached and acids' produced by starters on the
growth of Escherichia coli are described.

INTRODUCTION

The lactic acid bacteria have proved useful to man for fermentations in the
food industry: to add flavour and palatability to existing foods, to make new
foods, and as a means of food preservation. These uses have been well
studied. In the last years the ability of lactic acid bacteria to suppress
undesirable microorganisms has received much attention from research
workers. There are numerous reports on the observed inhibition of
Staphylococcus aureus (Iandolo et al., 1965; McCoy & Faber, 1966; Barber &
Deibel, 1972; Daly et al., 1973; Niskanen & Nurmi, 1976; Metaxopoulos et
al., 1981) and Enterobacteriaceae (Park & Marth, 1972; Gilliland & Speck,
1972; Smith et ai., 1975a, b; Cantoni et al., 1982; Simonetti & Cantoni, 1982;
Aunat & Spangehtal, 1987).
* Present address: Instituto de Investigaciones para la Industria Alimentaria (IliA),
Carretera de Rancho BoyerosKm 3 1/2, Ciudad Habana, Cuba.
123
124 Manuel Roca, Incze Khlm~n

Factors which favour the growth of Enterobacteriaceae during sausage

fermentation and thereby increase the risk of Escherichia coli include a high
initial water activity, a high initial pH value, a low concentration of
fermentable carbohydrates, low number of lactobacilli in the fresh sausage
mixture, the use of nitrate or of very low levels of nitrite as the curing agent
(Leistner et al., 1973; Sirvi6 et al., 1977) and high ripening temperatures
(Lficke, 1985). Due to their high sensitivity to acidity and low water activity,
these organisms are rarely found in long fermented meat products (Liicke,
1986).
For E. coli, the minimum aw level for growth is 0"95 (Troller & Christian,
1978) and it grows well at 10°C even when 200mg/ml NaNO2 has been
added (Albalas & Roberts, 1977). On the contrary, Salmonella typhimurium
cannot grow (even when NaNO 2 is not present) at this temperature.
In general, literature data about the inhibition of E. coli by starter cultures
are rather scarce although this microorganism can be of importance to
public health.
The main aims of the work were to clarify: (i) the inhibiting effect of
Lactobacillusjensenii and Streptococcus 17SB on the growth of E. coli and
(ii) the effect of the addition of different spices on the growth of starters and
their inhibiting properties.

MATERIALS A N D METHODS

The investigation was carried out with two formulations: A and B; both
formulations contained pork (70%), pork fat (25%) glucose (0.50%), salt-
nitrite mix. (2.30%), garlic (0"30%). Additionally, in Formulation A, 0.40%
white pepper was added and in Formulation B, 1-50% sweet and hot red
pepper. The sausage mix was prepared in a bowl chopper.
Each production lot consisted of six different dry sausages (each type
having four parallels): (i) sausage with no added microorganisms (control
group), (ii) sausage inoculated with L. jensenii, (iii) sausage inoculated with
Streptococcus 17SB, (iv) sausage inoculated with E. coli, (v) the combination
of (ii) and (iv), and (vi) the combination of (iii) and (iv). The sausage mix
batches were inoculated by bacterial suspensions, then thoroughly mixed
and stuffed under laboratory conditions, disinfecting equipment after each
batch.
The starters were inoculated at a level of 106/g sausage mix and E. coli at a
level of 104/g sausage mix.
The starter cultures were isolated and identified earlier at the Hungarian
Meat Research Institute (being widely used in the meat industry), E. coli was
isolated and identified by the Hungarian Veterinary Meat Inspection
 Antagonistic effect of some starter cultures on E. coli 125

Service. Bacteria for inoculation were grown on tryptone-glucose-yeast

extract (starters) or nutrient broth, respectively.
The sausages were incubated at 24°C for 3 days and ripened for 4 days at
15°C. Samples were taken at 0, 3, 5 and 7 days, after stuffing in cellulose
casings with a diameter of 32 mm.
The pH of all samples was measured with a glass electrode (pH-meter
Radelkis), and the water activity values using a Novasina A.G.EEJA-3 type
instrument. The bacterial examinations were made by inoculating the
corresponding dilutions on de Man-Rogosa-Sharp (MRS) agar for L.
jensenii, on Kanamycin-aesculin-azide (KEA) agar for Streptococcus 17SB
and on Eosin Methylene Blue (EMB) agar for E. coli. The media used in our
experiments were produced by Oxoid.
For statistical evaluation analysis of variance was used. Least significant
differences between groups were calculated by using the Duncan test.

RESULTS

The pH value of the experimental sausages in the control group generally

decreases slowly during the 7 days of ripening in both formulations (Fig. 1).
A pH value of 5.40 or lower was not attained in any samples (Table 1).
A pH value of 5.40 or lower is considered normal for this kind of dry
sausage with good keeping quality (Niinivaara & Pohja, 1957). After 7 days
of ripening the lowest pH value was 5.52. A slight increase of the pH value
was found at the end of the ripening (7 days). No significant difference was
found between the pH values at 3 and 7 days of ripening (Fig. 2).
During the first 3 days of fermentation the pH value in sausages
inoculated with lactobacilli fell rapidly in both formulations (Fig. 1), the

Formulation A Formulation El
6-4 6-4
6.2 I
6.0 6.0
5.8 5.8
"r "7-
o. 5-6 o_ 5 . 6

5.4 5.4
5-2 5.2

5.0 513
1" I . . . . . ~ ~ ~ I I I I i i
0 1 2 3 4 5 6 0 2 3 4 5 6 7
Days Days

Fig. 1. Effect of bacterial inoculation on pH value of experimental sausages. (A, Control;

El, Streptococcus, O, Lactobacillus.)
126 Manuel Roca, Incze K(dmhn

TABLE 1
Effect of Starter Cultures Inoculation on pH of Experimental Sausages

Time in days 0 3 5 7
Formulations A B A B A B A B

Control group
Mean 6 " 2 6 6"21 6'11 5-85 5-70 5'59 5'69 5'62
% samples pH <5.40 0 0 0 0 0 0 0 0
Lactobacillus group
Mean 6.24 6 " 2 0 5'39 5.25 5-12 5'09 5'16 5'20
% samples pH <5.40 0 0 25 75 100 100 100 100
Streptococcus group
Mean 6.24 6 . 2 1 5.79 5.45 5.36 5.25 5.35 5.27
% samples pH <5'40 0 0 25 25 50 100 75 100

decrease generally continued for 5 days, after which a slight increase was
noted (Fig. 2). A pH value of 5.40 or lower was attained after 3 days in 25% of
the samples in Formulation A and in 75% of the samples in Formulation B,
after 5 days the corresponding percentages were 75% and 100%, and after 7
days in all the samples in both formulations. After 7 days the highest pH
value was 5"36. No significant difference was found among the pH values at
3, 5 and 7 days (Fig. 2).
In the samples inoculated with streptococci during the first 3 days the pH
value fell faster than in control group, but slower than in the lactobacilli
group in both formulations (Fig. 1). The decrease generally continued for 5
days after which a slight increase was noted (Fig. 2). A pH value of 5.40 or
lower was attained during 3 days in 25% of the samples in both
formulations, after 5 days the corresponding percentages were 50% and
100%, and after 7 days they were 75% and 100% (Table 1). Results show a

~
6.4
6.2i
6.C
bc
5e
"r
0-5.6
5-4
°;
Fig. 2. Graphical representation of inter-
5.2
action, starters x time on pH value. Same
letters: no significant difference was found. 5.C
(A, Control; f-I, Streptococcus; O, 1" I I I I i I I
0 1 2 3 4 ,5 6 7
Lactobacillus.) Days
 Antagonistic effect o['some starter cultures on E. coli 127

Formulation B
9

' Formulation A
B' 8

J
7 o
3 g
u .J
t36 6
o,

4. 4
~,.i i t I i t i i ~_.. i i i t t i t t
O " 5 0 5 2 5.45. 6 5-86.06"2 6.4 0-~'5"05.2 5"45.6 5"86-06"2 6.4
pH pH

Fig. 3. Effect of pH on antagonisms: viable counts of Escherichia coliin presence or absence

of starter cultures. (A, E. coli alone; [~, E. coli and Streptococcus; (3, E. coli and
Lactobacillus.)

clear difference between formulations in this respect. After 7 days the highest
pH value was 5-47. No significant difference was found between the pH
values at 3 and 7 days of ripening (Fig. 2).
The analysis variance showed a significant difference between the
formulations A and B, a lower pH value being attained in Formulation B.
Significant differences were also found among three groups (control,
lactobacilli and streptococci). The use of Lactobacillusjensenii decreases the
pH faster, and to a lower value than Streptococcus 17SB.
Figure 3 shows the viable counts of Escherichia coli during ripening in
both formulations inoculated alone and in combination with starters, pH
values are also registered. In both formulations it is clear that in the samples
inoculated with E. coli only, the pH is not low enough to influence the
growth of E. coli. Only at pH values around 5-30-5.40 or lower is it possible
to observe an inhibition in the growth of E. coli (in samples inoculated
together with starters).
In the sausages with added starter culture the water activity value

TABLE 2
Viable Counts of Escherichia coli in Experimental Sausages in presence or absence of Starter
Culture (Streptococcus or Lactobacillus)

Time in days Formulation A Formulation B

0 3 5 7 0 3 5

Escherichia coli alone 4-88 6.74 6"50 7"06 4-38 8'41 8'56 8.84
E. coli and Lactobacillus 4.88 6.02 6-06 5.74 4-38 6.71 6.06 5.47
E. coli and Streptococcus 4'88 5-90 5"98 5-96 4"38 7-32 6"90 6"73
128 Manuel Roea, lncze Kfdmhn

0
.J
~ d

o 6
01
0
.J
a

C
b

-r I I I I I I I I I I
0 1 2 3 4 5 6 7 E LE SE
Days

~
a

7
:i
Fig. 4. Viable counts of Escherichia coil in 0
presence or absence of starter cultures in 6
experimental sausages. Same letters: no
cll
O
.J i°
significant difference was found. (Q, For-
mulation A; a , Formulation B; E, E. coli
alone; LE. E. coli and Lactobacillus; SE, E.
coli and Streptococcus; A , E. coli alone; D,
E. coil and Streptococcus; O, E. coil and 1" I I i I I I I
0 1 2 3 4 5 6 7
Lactobacillus.) Days

decreases faster than in the control group. The highest aw value obtained at
the end ofthe ripening was 0.908. Table 2 shows the viable counts ofE. coli in
experimental sausages in the presence or absence of starter culture. The
analysis of variance shows a highly significant difference between both
formulations (Fig. 4). Significant difference in the growth was found among
three groups (Lactobacilli and E. coli, streptococci and E. coli and E. coli
alone). Lactobacilli were the best inhibitor of the growth of E. coli in both
formulations; however, no significant difference between both formulations
was found in the viable count ofE. coli when lactobacilli was used as starter
but the difference was significant when Streptococcus was used as starter.

DISCUSSION

The ripening process of fermented sausages depends considerably on the

changes brought about by bacteria. In the investigations performed it was
 Antagonistic effect of some starter cultures on E. coli 129

found that both lactobacilli and streptococci had a very marked effect on
characteristics of dry sausages.
The ripening process of dry sausage was considerably accelerated by the
inoculation of lactobacilli and streptococci, where lactobacilli caused a more
rapid pH drop. A slight increase of the pH value was found at the end of the
ripening in all groups, in accordance with the results of De Ketelaere et al.
(1974) and List & Klettner (1978).
In the samples inoculated only with E. coli, the viable count in both
formulations reached very high levels. In Formulation B the level of E. coli
was very high on the third day. The contamination of red pepper with
coliform bacteria, including E. coli, is evident. Probably this resulted in the
fact that the control in Formulation B, without inoculation of starters, was
spoiled after 3 days with gas production.
Not only the pH is responsible for the inhibition. This situation is more
evident in Formulation B, where lactobacilli allow a higher decrease in
viable count of E. coli than Streptococcus starter at the same pH values. We
must include such possibilities as production of antibiotics (Oxford, 1944;
Hirsch, 1951; Collins, 1961; Vedamuthu et al., 1966; Reddy & Shahani,
1971), of hydrogen peroxide (Price & Lee, 1970; Dahiya & Speck, 1968), of
acids like acetic and lactic (Hentges, 1967; Minor & Marth, 1970) and/or
decrease in oxidation-reduction potential (Daly et al., 1972).
The presence of different spices may also have some influence. Garlic in
the concentration used does not have an inhibitory effect on E. coli, in
accordance with the results of Sirnik & Gorisek (1982) or on lactic acid
bacteria (Karaioannoglou et al., 1977), but red pepper has been found to
stimulate the rate of lactic acid formation (Vandendriessche et al., 1980; Nes
& Skjelkvale, 1982). Evidence indicates that this may be due to manganese
present in the spices (Puglia & Seperich, 1983). Manganese is required by
lactic acid bacteria for various enzyme activities including the key enzyme of
glycolysis, fructose-l,6-diphosphate aldolase (Kandler, 1982).
The use oflactobacilli as starter causes a reduction of about 3 log cycles of
E. coil in Formulation B compared with E. coli growing alone.
If the initial viable count of E. coli is very high in sausage mix caused by
inoculation and/or the addition of red pepper, even in these conditions the
ability of L. jensenii to inhibit the growth of E. coli has been demonstrated.

CONCLUSIONS

The following conclusions may be drawn from these experiments. The use of
L. jensenii ensures the safety of dry sausage. The ability of the starter to
successfully inhibit the growth of E. coli has been demonstrated. L. jensenii
130 Manuel Roca, lncze Khlrnhn

proved more effective than Streptococcus 17SB in the inhibition of

pathogens. The addition of red pepper has special effects in the raw sausages,
due to microbiological contamination, high content of glucose and to an as
yet unexplained effect on the inhibition power of the starter.

ACKNOWLEDGEMENT

We extend special thanks to Dr K 6 r m e n d y Lfiszl6 for reading the

manuscript and his help in the statistical analysis.

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