Abstract:
AIM:The study aimed to evaluate the effect of the bacteriocins produced by Lactobacillus sakei CWBI-B1365 and Lactobacillus curvatus CWBI-B28 on the growth and survival of Listeria monocytogenes in raw beef and poultry meat. METHODS AND RESULTS:The sakacin P and sakacin G structural genes were identified in Lact. curvatus CWBI-B28 and Lact. sakei CWBI-B1365 using PCR amplification, respectively. The effect of the two bacteriocinogenic strains either alone or together, and that of the nonbacteriocin-producing strain Lact. sakei LMG17302, on the growth of L. monocytogenes was evaluated in beef and poultry meat. In raw beef, the pathogenic bacteria were inhibited by the bacteriocinogenic strains. The bacteriocinogenic strains had no activity in raw chicken meat when inoculated separately, while they showed a clear anti-Listeria effect when applied together. CONCLUSION:Sakacin G producing Lact. sakei and sakacin P producing Lact. curvatus may be applied in raw beef to inhibit L. monocytogenes. In poultry meat, the inhibition of L. monocytogenes could only be achieved by a combined application of these bacteriocin-producing strains. SIGNIFICANCE AND IMPACT OF THE STUDY:In some meat products, the combined application of different class IIa bacteriocin producing lactic acid bacterium can enhance the anti-listerial activity.
journal_name
Lett Appl Microbioljournal_title
Letters in applied microbiologyauthors
Dortu C,Huch M,Holzapfel WH,Franz CM,Thonart Pdoi
10.1111/j.1472-765X.2008.02468.xsubject
Has Abstractpub_date
2008-12-01 00:00:00pages
581-6issue
6eissn
0266-8254issn
1472-765Xpii
LAM2468journal_volume
47pub_type
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journal_title:Letters in applied microbiology
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journal_title:Letters in applied microbiology
pub_type: 杂志文章
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journal_title:Letters in applied microbiology
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journal_title:Letters in applied microbiology
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