INHIBITION OF LISTERIA-MONOCYTOGENES BY LACTOBACILLUS-SAKE STRAINS OF MEAT ORIGIN

被引：7
|
作者：
RODRIGUEZ, JM
SOBRINO, OJ
MOREIRA, WL
FERNANDEZ, MF
CINTAS, LM
CASAUS, P
SANZ, B
HERNANDEZ, PE
机构：
[1] Departamento de Nutrición y Bromatología III, Facultad de Veterinaria, Universidad Complutense
来源：
MEAT SCIENCE | 1994年 / 38卷 / 01期
关键词：
D O I：
10.1016/0309-1740(94)90092-2
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The ability of two Lactobacillus sake strains of meat origin to inhibit the growth of Listeria monocytogenes at 4, 8, 15, 24 and 32-degrees-C in a conventional liquid media was investigated. Growth of L. monocytogenes was affected by Lac. sake strains at all temperatures. The inhibition was higher at 15, 24 and 32-degrees-C than at refrigeration temperatures. The inhibitory activity of both lactobacilli was similar perhaps due to the fact that Lac. sake 148 produces a bacteriocin inhibitory to L. monocytogenes, while Lac. sake 23 is a strong lactic acid producer. The antagonism exhibited by the lactobacilli on the L. monocytogenes strains seems to display a bacteriostatic rather than a bacteriocidal effect.
引用
收藏
页码：17 / 26
页数：10
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