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. 2025 Apr 24;14(9):1491.
doi: 10.3390/foods14091491.

Protective Effect of Lactic Acid Bacteria Isolated from Ripened Foods Against Listeria monocytogenes in Plant-Based Fermented Dry-Cured Sausages

José M Martín-Miguélez  1 , Cristina Castaño  1 , Josué Delgado  1 , Lary Souza Olegario  2 , Alberto González-Mohino  2
Affiliations

Protective Effect of Lactic Acid Bacteria Isolated from Ripened Foods Against Listeria monocytogenes in Plant-Based Fermented Dry-Cured Sausages

José M Martín-Miguélez et al. Foods. .

Abstract

The aim of the study was to use a commonly employed technology in the meat industry, the inoculation of a biocontrol starter, in the processing of a plant-based fermented dry-cured sausage analog to improve its safety against possible Listeria monocytogenes contamination. Challenge tests were used to select suitable lactic acid bacteria (LAB) for the analog under industrial production conditions. First, 20 LAB strains were tested in vitro and five of them were further tested by stuffing the ingredients under industrial conditions. The L. monocytogenes counts highlighted Latilactobacillus sakei 205 as the most protective one, achieving a reduction of 2.6 log CFU/g. Further, a triangular test and Check-All-That-Apply test were performed to understand the organoleptic differences that could be expected in the final product. The batch inoculated with Llb. sakei 205 did not show any sensory differences from the commercial batch. Therefore, Llb. sakei 205 was identified as a potential protective starter due to the microbiological and sensory results. This pioneering study applied biocontrol starters to plant-based meat analogs, aligning with clean-label trends.

Keywords: biocontrol; clean label; meat product analog; plant-based analog; ready to eat.

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Conflict of interest statement

The authors declare no conflicts of interest.

Figures

Figure 1
Figure 1
Scheme of the experimental design performed in the present study. The days highlighted with yellow represent the aerobic fermentation time, meanwhile, the days marked with red represent the vacuum-packed storage period.
Figure 2
Figure 2
Evolution of the Listeria monocytogenes load (log CFU/g) for each batch between the initial (day 0) and final day (day 10) of fermentation. Statistical differences (p ≤ 0.05) between both sampling days within the same batch are expressed with an asterisk (*).
Figure 3
Figure 3
Correspondence analysis of the Check All That Apply term frequencies for the evaluated samples.
Figure 4
Figure 4
Penalty analysis in which the drivers of liking of the samples analyzed during the Check All That Apply test are shown.
Figure 5
Figure 5
Principal coordinate analysis plot of Check All That Apply term frequencies.
See this image and copyright information in PMC

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