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USE OF MEAT ISOLATE, LACTOBACILLUS BAVARICUS MN, TO INHIBIT LISTERIA MONOCYTOGENES GROWTH IN A MODEL MEAT GRAVY SYSTEM
Author(s) -
WINKOWSKI KAREN,
MONTVILLE THOMAS J.
Publication year - 1992
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.1992.tb00091.x
Subject(s) - listeria monocytogenes , bacteriocin , food science , lactic acid , pediococcus , chemistry , lactococcus lactis , bacteria , microbiology and biotechnology , lactobacillus , inoculation , listeria , biology , antimicrobial , fermentation , genetics , immunology
The ability of Lactococcus lactis 11454 , Pediococcus pentosaceus 43200 and Lactobacillus bavaricus MN, originally isolated from dairy, vegetable, and meat products, respectively, to inhibit growth of Listeria monocytogenes Scott A in a model beef gravy was examined. In the first series of experiments, where the lactic acid bacteria and L. monocytogenes were inoculated at levels of 10 5 CFU/mL and 10 3 CFU/mL, respectively only L. bavaricus inhibited listerial growth at 10C. Subsequent experiments using L. bavaricus MN confirmed that the inhibition was caused by a bacteriocin, occurred at temperatures at low as 4C, and could be initiated by 10 3 CFU/mL L. bavaricus in the presence of L. monocytogenes at levels 10‐fold higher. Although the inhibitory agent was protease‐sensitive and inhibition occurred in the absence of a fermentable carbohydrate, the presence of acid enhanced efficacy of the bacteriocin .