Application of antimicrobial-producing lactic acid bacteria to control pathogens in ready-to-use vegetables

被引：95

作者：

Vescovo, M ^{[1
]}

Torriani, S ^{[1
]}

Orsi, C ^{[1
]}

Macchiarolo, F ^{[1
]}

Scolari, G ^{[1
]}

机构：

[1] UNIV MOLISE, DIPARTIMENTO SCI & TECNOL AGROALIMENTARI, CAMPOBASSO, ITALY

来源：

JOURNAL OF APPLIED BACTERIOLOGY | 1996年 / 81卷 / 02期

关键词：

D O I：

10.1111/j.1365-2672.1996.tb04487.x

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Five psychrotrophic strains of lactic acid bacteria (Lactobacillus casei, Lact. plantarum and Pediococcus spp.) were isolated from 22 samples of commercial salads. These strains were shown to inhibit Aeromonas hydrophila, Listeria monocytogenes, Salmonella typhimurium and Staphylococcus aureus on MRS agar, in salads and in juice prepared from vegetable salads. Lactobacillus casei IMPCLC34 was most effective in reducing total mesophilic bacteria and the coliform group; Aer. hydrophila, Salm. typhimurium and Staph. aureus disappeared after 6 d of storage, while the counts for L. monocytogenes remained constant. The potential application of antimicrobial-producing lactic acid bacteria as biopreservatives of ready-to-use vegetables is suggested.

引用

页码：113 / 119

页数：7

共 50 条

[1] Application of antimicrobial-producing lactic acid bacteria to control pathogens in ready-to-use vegetables
Vescovo, M.
Torriani, S.
Orsi, C.
Macchiarolo, F.
1996, (81):
[2] Inhibitory effect of selected lactic acid bacteria on microflora associated with ready-to-use vegetables
Istituto Microbiologia, Universita Cattolica Sacro Cuore, Via Emilia Parmense 84, 29100 Piacenza, Italy
LETT. APPL. MICROBIOL., 2 (121-125):
[3] INHIBITORY EFFECT OF SELECTED LACTIC-ACID BACTERIA ON MICROFLORA ASSOCIATED WITH READY-TO-USE VEGETABLES
VESCOVO, M
ORSI, C
SCOLARI, G
TORRIANI, S
LETTERS IN APPLIED MICROBIOLOGY, 1995, 21 (02) : 121 - 125
[4] Antimicrobial-producing lactic acid bacteria isolated from raw barley and sorghum
Hartnett, DJ
Vaughan, A
van Sinderen, D
JOURNAL OF THE INSTITUTE OF BREWING, 2002, 108 (02) : 169 - 177
[5] Potential of Lactobacillus casei, culture permeate, and lactic acid to control microorganisms in ready-to-use vegetables
Torriani, S
Orsi, C
Vescovo, M
JOURNAL OF FOOD PROTECTION, 1997, 60 (12) : 1564 - 1567
[6] Effect of γ-irradiation on pathogens inoculated into ready-to-use vegetables
Lee, Na Young
Jo, Cheorun
Shin, Dong Hwa
Kim, Wang Geun
Byun, Myung Woo
FOOD MICROBIOLOGY, 2006, 23 (07) : 649 - 656
[7] New procedure for the detection of lactic acid bacteria in vegetables producing antibacterial substances
Gómez, R
Muñoz, M
de Ancos, B
Cano, MP
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2002, 35 (03): : 284 - 288
[8] Characterisation of antimicrobial producing lactic acid bacteria from malted barley
O'Mahony, A
O'Sullivan, T
Walsh, Y
Vaughan, A
Maher, M
Fitzgerald, GF
van Sinderen, D
JOURNAL OF THE INSTITUTE OF BREWING, 2000, 106 (06) : 403 - 410
[9] Antimicrobial Activity of Lactic Acid Bacteria in Dairy Products and Gut: Effect on Pathogens
Arques, Juan L.
Rodriguez, Eva
Langa, Susana
Maria Landete, Jose
Medina, Margarita
BIOMED RESEARCH INTERNATIONAL, 2015, 2015
[10] Screening and identification of lactic acid bacteria with antimicrobial abilities for aquaculture pathogens in vitro
Zhang, Fengfeng
Zhou, Ke
Xie, Fengxing
Zhao, Qiong
ARCHIVES OF MICROBIOLOGY, 2022, 204 (12)

← 1 2 3 4 5 →