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Growth Inhibition of Foodborne Pathogens by Oenococcus oeni
Author(s) -
Chiang IYuan,
Worobo Randy W.,
Churey John J.,
HenickKling Thomas
Publication year - 2012
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2011.02446.x
Subject(s) - oenococcus oeni , listeria monocytogenes , antimicrobial , escherichia coli , microbiology and biotechnology , proteases , salmonella , biology , pathogen , salmonella enterica , food science , bacteria , malolactic fermentation , enzyme , biochemistry , lactic acid , gene , genetics
To explore the possibility of using Oenococcus oeni to inhibit foodborne pathogens, and to characterize antimicrobial compounds produced by O. oeni , 24 strains of O. oeni were tested for their ability to inhibit growth of foodborne pathogens, Escherichia coli O157:H7, Salmonella enteritidis , and Listeria monocytogenes by using the spot‐on‐lawn method. Of the 24 strains, 17 strains were able to inhibit all 3 pathogens in this study. Proteases, catalase, and buffer solutions were used for determining the type of inhibitory compounds produced from 4 selected strains with stronger inhibitory activity. Antimicrobial activity of 2 strains against the pathogens was completely inactivated by buffer solution, and other 2 strains against E. coli O157:H7 were partially removed. The antimicrobial compound was not sensitive to selected proteases and catalase. Practical Application: There is little information available about using O . oeni for human pathogens control. The results of this study revealed such discovery and potential applications for pathogen control.