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Antibacterial activity among Pseudomonas strains of meat origin
Author(s) -
ChampomierVergés MarieChristine,
Richard J.
Publication year - 1994
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.1994.tb00788.x
Subject(s) - pseudomonas , bacteriocin , pseudomonas putida , biology , food science , strain (injury) , siderophore , fish <actinopterygii> , pseudomonadales , microbiology and biotechnology , pseudomonadaceae , bacteria , antimicrobial , genetics , anatomy , fishery
Almost 750 Pseudomonas strains from meat, fish, milk or plant were screened for inhibitory potential towards 10 selected Pseudomonas fragi isolated from meat. Only strains of fish origin and a reference Ps. putida strain produced an inhibitory substance which was either a siderophore or a bacteriocin‐like substance. The two systems were efficient in meat extract medium suggesting potential use for controlling meat quality.