Harris L J, Daeschel M A, Stiles M E, Klaenhammer T R
Food Fermentation Laboratory, Agricultural Research Service, U.S. Department of Agriculture.
Department of Food Science, University of Alberta, Edmonton, Alberta, Canada T6G 2P5.
J Food Prot. 1989 Jun;52(6):384-387. doi: 10.4315/0362-028X-52.6.384.
Fourteen bacteriocin-producing strains from the genera Lactobacillus , Leuconostoc , Pediococcus , and Lactococcus were evaluated for their ability to inhibit the growth of eight strains of Listeria monocytogenes . Seven strains of lactic acid bacteria were antagonistic toward L. monocytogenes by deferred antagonism testing on agar. Cell-free supernatants from cultures of three of the seven bacteriocin-producing strains which inhibited growth of L. monocytogenes in deferred antagonism testing also inhibited growth in well diffusion assays. The eight strains of L. monocytogenes were identical in their sensitivity or resistance to bacteriocins. The action of the bacteriocins was eliminated by proteolytic enzymes.
对来自乳杆菌属、明串珠菌属、片球菌属和乳球菌属的14株产细菌素菌株抑制8株单核细胞增生李斯特菌生长的能力进行了评估。通过在琼脂上进行延迟拮抗试验，7株乳酸菌对单核细胞增生李斯特菌具有拮抗作用。在延迟拮抗试验中抑制单核细胞增生李斯特菌生长的7株产细菌素菌株中，有3株的无细胞培养上清液在打孔扩散试验中也能抑制其生长。8株单核细胞增生李斯特菌对细菌素的敏感性或抗性相同。细菌素的作用可被蛋白水解酶消除。
