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Control of Listeria monocytogenes in ground beef by 'Lactocin 705', a bacteriocin produced by Lactobacillus casei CRL 705).

Abstract：

:The effectiveness of Lactobacillus casei CRL 705 as well as that of Lactocin 705, the associated bacteriocin produced, in reducing population levels and growth of Listeria monocytogenes in sterile and non-sterile ground beef was studied. Predetermined numbers of L. monocytogenes and concentrations of Lactocin 705 were added to the meat slurries. Listeria in the bacteriocin-treated and control samples during incubation at 20 degrees C were enumerated as CFU on Bacto blood agar base. Results indicated that reduction in numbers of Listeria was largest with high levels of Lactocin 705 and few initial cell numbers of the pathogen present in the meat slurry. However, when the producer strain was added to the slurry, no significant inhibition was detected. Furthermore, inhibition by listeria was shown to be greater when meat slurries were heat-treated.

journal_name

Int J Food Microbiol

journal_title

International journal of food microbiology

authors

Vignolo G,Fadda S,de Kairuz MN,de Ruiz Holgado AA,Oliver G

doi

10.1016/0168-1605(95)00038-0

subject

Has Abstract

pub_date

1996-04-01 00:00:00

pages

397-402

issue

2-3

eissn

0168-1605

issn

1879-3460

pii

0168-1605(95)00038-0

journal_volume

29

pub_type

杂志文章

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