INRA, UMR782 Génie et Microbiologie des Procédés Alimentaires, AgroParisTech, 78850 Thiverval-Grignon, France.
Food Microbiol. 2010 Apr;27(2):302-10. doi: 10.1016/j.fm.2009.11.009. Epub 2009 Nov 10.
The anti-listerial activity of microfloras from the surface of various smear-ripened cheeses was evaluated using four methods that were then compared. Method A measured the anti-listerial potential of supernatants from short-time liquid cultures, whereas in Method B, a model cheese was co-inoculated with the microflora and Listeria innocua test strains. Method C was based on successive propagations of the microfloras on this model cheese, and Method D on successive propagations of the microfloras together with Listeria test strains. Anti-listerial activity considerably depended on the microflora used. Significant correlations were obtained between Methods A and B and Methods C and D. With Methods C and D, the highest anti-listerial activity was obtained with the microflora from a Livarot-type cheese (FC12). To investigate the cause of the anti-listerial activity of FC12, Fourier Transform InfraRed (FTIR) analyses of microbial populations were performed on the original microflora as well as on the microflora after propagations on the model cheese. The composition of FC12 had changed considerably upon propagation, and in the propagated microflora, the population of yeasts was dominated by Yarrowia lipolytica strains, whereas the population of bacteria was dominated by Vagococcus species.
采用四种方法评估了来自各种涂抹成熟奶酪表面的微生物区系的抗李斯特菌活性，然后对这些方法进行了比较。方法 A 测量了短时间液体培养物上清液的抗李斯特菌潜力，而在方法 B 中，模型奶酪与微生物区系和无害李斯特菌测试菌株共同接种。方法 C 基于在该模型奶酪上连续繁殖微生物区系，方法 D 基于连续繁殖微生物区系和李斯特菌测试菌株。抗李斯特菌活性很大程度上取决于所用的微生物区系。方法 A 和 B 以及方法 C 和 D 之间均获得了显著相关性。使用 Livarot 型奶酪（FC12）的微生物区系，方法 C 和 D 获得了最高的抗李斯特菌活性。为了研究 FC12 抗李斯特菌活性的原因，对原始微生物区系以及在模型奶酪上繁殖后的微生物区系进行了傅里叶变换红外（FTIR）分析。在繁殖后，FC12 的组成发生了很大变化，在繁殖后的微生物区系中，酵母种群主要由解脂耶罗维亚酵母菌株主导，而细菌种群则主要由乳球菌属主导。
