Schillinger U, Kaya M, Lücke F K
Institut für Mikrobiologie, Toxikologie und Histologie, Bundesanstalt für Fleischforschung, Kulmbach, FRG.
J Appl Bacteriol. 1991 Jun;70(6):473-8. doi: 10.1111/j.1365-2672.1991.tb02743.x.
Lactobacillus sake Lb 706 can release a bacteriocin inhibitory to Listeria monocytogenes. In MRS broth, viable counts decreased rapidly when Lact. sake Lb 706 was added, whereas growth of the listerias was not affected by a bacteriocin-negative variant of the same Lactobacillus strain. Inhibition of L. monocytogenes was also observed in pasteurized minced meat inoculated with Lact. sake Lb 706. The bacteriocin produced is apparently effective in meat. However, the effect of the bacteriocin producer was less evident in minced meat than in broth. In comminuted cured raw pork filled into casings (German-type 'fresh Mettwurst'), L. monocytogenes was able to grow at a pH of 6.3, but addition of Lact. sake Lb 706 prevented the growth of listerias during the first few days after manufacture. At normal pH (5.7) L. monocytogenes did not multiply and addition of Lact. sake Lb 706 reduced viable counts of listerias by about one log cycle. Lactobacillus sake Lb 706 therefore may have some potential as a protective culture in meat products.
清酒乳杆菌Lb 706能够释放一种对单核细胞增生李斯特菌具有抑制作用的细菌素。在MRS肉汤中，添加清酒乳杆菌Lb 706后，活菌数迅速下降，而同一乳杆菌菌株的细菌素阴性变体对李斯特菌的生长没有影响。在接种了清酒乳杆菌Lb 706的巴氏杀菌碎肉中也观察到了对单核细胞增生李斯特菌的抑制作用。所产生的细菌素在肉类中显然是有效的。然而，细菌素产生菌在碎肉中的作用不如在肉汤中明显。在填入肠衣的粉碎腌制生猪肉（德国式“新鲜熟香肠”）中，单核细胞增生李斯特菌能够在pH值为6.3的环境中生长，但添加清酒乳杆菌Lb 706可在生产后的头几天内阻止李斯特菌的生长。在正常pH值（5.7）下，单核细胞增生李斯特菌不会繁殖，添加清酒乳杆菌Lb 706可使李斯特菌的活菌数减少约一个对数周期。因此，清酒乳杆菌Lb 706作为肉类产品中的保护性培养物可能具有一定潜力。
