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Inhibition of Escherichia coli O157:H7 by lactic acid bacteria and organic acids
Author(s) -
Kim Myunghee,
Kim Wang June,
Moon GiSeong
Publication year - 2009
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.23.1_supplement.111.7
Subject(s) - bacteriocin , bacteria , escherichia coli , lactic acid , food spoilage , microbiology and biotechnology , food science , food microbiology , chemistry , enterobacteriaceae , biology , biochemistry , antimicrobial , genetics , gene
Bacteriocin‐producing lactic acid bacteria (LAB) and their bacteriocins have been the subject of intensive study in the area of biopreservatives because they increase the shelf‐life of food. Major classes of bacteriocins produced by LAB are those bacteriocins that inhibit the organisms closely related to LAB and those bacteriocins that inhibit a broad spectrum of gram‐positive bacteria associated with food spoilage and food‐borne illnesses. It is known that few gram‐negative bacteria are sensitive to LAB bacteriocins because their outer membrane acts as a barrier and protects them from bacteriocins. We isolated a strain of bacteriocin‐producing LAB from kimchi and used it together with various organic acids for inhibiting Escherichia coli O157:H7 ( E. coli O157:H7). As results, E. coli O157:H7 was reduced by 2.8‐log 10 ‐unit in ground beef. It was found that combination of LAB and organic acids was useful for the inhibition of E. coli O157:H7 in food.