Autolytic enzymes

Starter cultures, used during raw sausage fermentation, ensure high product safety and provide good organoleptic properties by suppressing the autochthonous microbiota. Previous analyses of these microbiota within fermentation models as well as industrial ring trials, have proven that starter strains vary in competitiveness. 

There is evidence to suggest a significant role of cell wall lytic enzymes influencing the competitiveness of Latilactobacillus sakei and L. curvatus, two commonly used meat starters. These enzymes are either bacterial peptidoglycan hydrolases, involved in the assembly and remodeling of the bacterial cell wall, or originate from prophages (genomically integrated bacterial viruses) which are activated by induction.

It is currently not known what factors trigger or influence the induction of prophages or formation of other lytic enzymes during starter preparation and raw sausage fermentation, or how formation of or resistance against these enzymes affect the ability of L. sakei and L. curvatus to compete within raw sausage fermentation. This lack of knowledge currently prevents selection of starter strains along these criteria.