The Antilisterial Effect of <i>Latilactobacillus sakei</i> CTC494 in Relation to Dry Fermented Sausage Ingredients and Temperature in Meat Simulation Media

<i>Listeria monocytogenes</i>, the causative agent of listeriosis, is a relevant pathogen in dry fermented sausages (DFSs), and the application of antilisterial starter cultures is an effective intervention strategy to control the pathogen during DFS production. The effect of factors in relation to DFS formulation and production, NaCl (0–40 g/L), Mn (0.08–0.32 g/L), glucose (0–40 g/L) and temperature (3–37 °C), on the behaviour of <i>L</i>. <i>monocytogenes</i> when cocultured with <i>Latilactobacillus sakei</i> 23K (non-bacteriocinogenic) and CTC494 (bacteriocinogenic) strains was studied through a central composite design in meat simulation media. <i>L. sakei</i> and <i>L. monocytogenes</i> counts, pH, lactic acid production and bacteriocin activity were determined in mono and coculture. The pH decrease and lactic acid production were highly influenced by glucose, while production of sakacin K by <i>L. sakei</i> CTC494 was observed at moderate (10 and 20 °C), but not at the lowest (3 °C) and highest (37 °C), temperatures. Coculture growth had no effect on the acidification and bacteriocin production but inhibited and inactivated <i>L. monocytogenes</i> when <i>L. sakei</i> 23K entered the early stationary phase and when <i>L. sakei</i> CTC494 produced sakacin K. Optimal conditions for achieving a 5-log units reduction of <i>L. monocytogenes</i> were at 20 °C, 20 g/L of NaCl, 0.20 g/L of Mn and 40 g/L of glucose, those highlighting the importance of considering product formulation and fermentation conditions for bioprotective starter cultures application.