Antagonistic activity of lactic acid bacteria against Listeria monocytogenes in sliced cooked cured pork shoulder stored under vacuum or modified atmosphere at 4±2°C

被引：79

作者：

Mataragas, M ^{[1
]}

Drosinos, EH ^{[1
]}

Metaxopoulos, J ^{[1
]}

机构：

[1] Agr Univ Athens, Dept Food Sci & Technol, Lab Food Qual Control & Hyg, Athens 11855, Greece

来源：

FOOD MICROBIOLOGY | 2003年 / 20卷 / 02期

关键词：

lactic acid bacteria; protective cultures; antagonistic activity; Listeria monocytogenes; vacuum; modified atmosphere; pork shoulder;

D O I：

10.1016/S0740-0020(02)00099-0

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：

Lactic acid bacteria (LAB) strains, isolated from dry fermented sausages were tested as protective cultures in vacuum- or modified atmosphere-packaged sliced cooked cured pork shoulder at 4degreesC. The inhibitory capacity of the bacteriocins produced by Leuconostoc mesenteroides L124 and Lactobacillus curvatus L442 against different strains of Listeria monocytogenes and L. innocua were also studied. In samples inoculated with the LAB, the listeriae population decreased by about 1.5 log(10)cfu g(-1). Addition of bacteriocins in samples reduced the listeriae population below the enumeration limit (10(2) cfu g(-1)). Similar results were obtained with samples stored in modified atmosphere. Acetate concentration was increased in all samples. Thus, these lactic acid strains may be used as protective cultures to inhibit growth of L. monocytogenes or their bacteriocins in meat. (C) 2002 Elsevier Science Ltd. All rights reserved.

引用

页码：259 / 265

页数：7

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