使用嗜酸乳杆菌产生的细菌素抑制与鲜肉相关的单核细胞增生李斯特菌。
Use of a bacteriocin produced by Pediococcus acidilactici to inhibit Listeria monocytogenes associated with fresh meat.
作者信息
Nielsen J W, Dickson J S, Crouse J D
机构信息
Roman L. Hruska U.S. Meat Animal Research Center, U.S. Department of Agriculture, Clay Center, Nebraska 68933.
出版信息
Appl Environ Microbiol. 1990 Jul;56(7):2142-5. doi: 10.1128/aem.56.7.2142-2145.1990.
Abstract
A bacteriocin produced by Pediococcus acidilactici had an inhibitory and bactericidal effect on Listeria monocytogenes associated with fresh meat. MICs were significantly lower than minimum killing concentrations. When meat was inoculated with L. monocytogenes, the bacteriocin reduced the number of attached bacteria in 2 min by 0.5 to 2.2 log cycles depending upon bacteriocin concentration. Meat treated initially with the bacteriocin resulted in attachment of 1.0 to 2.5 log cycles fewer bacteria than that attained with the control. The bacteriocin, after 28 days of refrigerated storage on meat surfaces, was stable and exhibited an inhibitory effect on L. monocytogenes.
摘要
嗜酸乳杆菌产生的一种细菌素对与鲜肉相关的单核细胞增生李斯特菌具有抑制和杀菌作用。最低抑菌浓度显著低于最低杀菌浓度。当肉接种单核细胞增生李斯特菌时，根据细菌素浓度，细菌素在2分钟内可使附着细菌数量减少0.5至2.2个对数周期。最初用细菌素处理的肉比对照组附着的细菌少1.0至2.5个对数周期。该细菌素在肉表面冷藏储存28天后仍保持稳定，并对单核细胞增生李斯特菌具有抑制作用。
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