Abstract：
:Bacteriocinogenic bacteria have been proposed to protect food products from Listeria contamination as bioprotective cultures. Lactobacillus sakei 2512 was demonstrated to inhibit the growth of Listeria on sliced cooked ham by challenge test. A liquid medium simulating ham, BHI5L200, was designed in order to select bioprotective strains for meat protection. Two strains were selected, from the 201 lactic acid bacteria screened, that produced bacteriocins at pH 5.8 in BHI5L200. The first one, Leuconostoc pseudomesenteroides 2733, produced a new bacteriocin which was purified and partially characterized. The second, Lactobacillus curvatus 2711, produced sakacin X and was shown to contain sakacin T and sakacin P structural genes. Co-culture experiments in BHI5L200 demonstrated that growth of Listeria was inhibited by L. sakei 2512 as well as by L. curvatus 2711.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Héquet A,Laffitte V,Simon L,De Sousa-Caetano D,Thomas C,Fremaux C,Berjeaud JMdoi
10.1016/j.ijfoodmicro.2006.07.016subject
Has Abstractpub_date
2007-01-01 00:00:00pages
67-74issue
1eissn
0168-1605issn
1879-3460pii
S0168-1605(06)00444-2journal_volume
113pub_type
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