Antilisterial activity of lactic acid bacteria inoculated on cooked ham

被引：39

作者：

Alves, V. F. ^{[1
]}

Martinez, R. C. R. ^{[1
]}

Lavrador, M. A. S. ^{[1
]}

De Martinis, E. C. P. ^{[1
]}

机构：

[1] Univ Sao Paulo, Fac Ciencias Farmaceut Ribeirao Preto, BR-14040903 Sao Paulo, Brazil

来源：

MEAT SCIENCE | 2006年 / 74卷 / 04期

基金：

巴西圣保罗研究基金会;

关键词：

Listeria monocytogenes; ham; Lactobacillus sakei; biopreservation; bacteriocin;

D O I：

10.1016/j.meatsci.2006.05.012

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study was conducted to evaluate the ability of Lactobacillus sakei 1, a bacteriocin-producing (bac(+)) lactic acid bacterium (LAB), isolated from Brazilian fresh pork sausage to inhibit two Listeria monocytogenes strains (serotypes 4b and 1/2a) on cooked, sliced vacuum-packaged ham. L. sakei ATCC 15521 was used as a non-bacteriocin producer (bac(-)). L. monocytogenes (ca. 2 logCFU/mL) and LAB (ca. 6 logCFU/ml) were inoculated on the sterilized ham, vacuum-sealed and incubated at 8 degrees C for 10 days. A treatment with the bacteriocin Chrisin (UI/ml) was included. Both L. monocytogenes strains were significantly inhibited in the presence of either bac(+) and bac(-) LAB in comparison to the control (L. monocytogenes alone). Using a bacteriocinogenic strain of LAB did not offer an additional barrier to listerial growth in the studied meat system. The application of Chrisin did not affect at all the growth of L. monocytogenes. (c) 2006 Elsevier Ltd. All rights reserved.

引用

页码：623 / 627

页数：5

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