期刊
LETTERS IN APPLIED MICROBIOLOGY
卷 44, 期 2, 页码 138-144出版社
BLACKWELL PUBLISHING
DOI: 10.1111/j.1472-765X.2006.02054.x
关键词
bacteriocin; Carnobacterium; inhibition; L. monocytogenes
Aims: The effectiveness of freeze-dried powder, fermented with bacteriocin producing Carnobacterium piscicola CS526, was evaluated for the inhibition of Listeria monocytogenes in a food model. Methods and Resutls: A 10% solution of milk whey powder was fermented with a bacteriocinogenic C. piscicola CS526 Bac(+) or its nonbacteriocinogenic mutant strain CS526 Bac(-) at 30 degrees C for 12 h and freeze-dried. The freeze-dried piscicocin CS526 Bac(+) fermentate exhibited strong anti-listerial activity even at a concentration of 1% (w/v) in sterile water (pH 7), but the piscicocin CS526 Bac(-) fermentate and nonfermented whey powder had no anti-listerial activity. In the presence of 10% piscicocin CS526 Bac(+) fermentate, L. monocytogenes in ground meat rapidly decreased from 10(5) CFU g(-1) to less than the detection limit (3.0 x 10(3) CFU g(-1)) within 5 and 1 days at 4 and 12 degrees C, and was bacteriostatically inhibited for 25 and 4 days at 4 and 12 degrees C respectively. Furthermore, this inhibitory effect was enhanced at lower temperatures. Conclusions: Piscicocin CS526 Bac(+) fermentate was effective for the control of L. monocytogenes in a food model at refrigeration temperatures. Significance and Impact on the Study: A freeze-dried bioactive piscicocin CS526 Bac(+) powder can be a powerful tool to ensure food safety against L. monocytogenes contamination in refrigerated foods such as ready-to-eat products.
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