CHARACTERIZATION OF A LACTIC ACID BACTERIUM, CARNOBACTERIUM PISCICOLA LK5, WITH ACTIVITY AGAINST LISTERIA MONOCYTOGENES AT REFRIGERATION TEMPERATURES 1
1991; Wiley; Volume: 12; Issue: 3 Linguagem: Inglês
10.1111/j.1745-4565.1991.tb00079.x
ISSN1745-4565
AutoresRobert L. Buchanan, L.A. Klawitter,
Tópico(s)Microbial Inactivation Methods
ResumoABSTRACT A lactic acid bacterium (LK5) originally isolated from raw ground beef was characterized in relation to its ability to inhibit the growth of Listeria monocytogenes. The isolate, which was identified as Carnobacterium piscicola, inhibited the growth of 17 of 21 strains of Listeria (L. monocytogenes, L. innocua, L. ivanovii, L. welshimeri, and L. grayii). Its activity was not due to either acid or hydrogen peroxide production, but was related to the production of a heat stable bacteriocin. The isolate was most active against L. monocytogenes at refrigeration temperatures due to the combined effect of the pathogen's increased susceptibility, LK5's rapid growth rate, and enhanced bacteriocin production at low temperatures. Examination of the effect of inoculum ratios in co‐cultures of C. piscicola LK5 and L. monocytogenes Scott A indicated that the lactic acid bacterium was active against L. monocytogenes even when the initial level of the pathogen was 100‐fold greater. Evaluation of the impact of oxygen availability, initial pH, and sodium chloride content on the effectiveness of LK5 suggested that the isolate could be used to suppress the growth of Listeria in a variety of refrigerated foods .
Referência(s)