单核细胞增生李斯特菌ATCC 19115、斯科特A株及UAL500株对乳链菌肽的敏感性和抗性

Sensitivity and Resistance of Listeria monocytogenes ATCC 19115, Scott A, and UAL500 to Nisin.

作者信息

Harris Linda J, Fleming Henry P, Klaenhammer Todd R

机构信息

Food Fermentation Laboratory, U.S. Department of Agriculture, Agricultural Research Service, and North Carolina Agricultural Research Service.

Departments of Food Science, North Carolina State University, Raleigh, North Carolina 27695-7624.

出版信息

J Food Prot. 1991 Nov;54(11):836-840. doi: 10.4315/0362-028X-54.11.836.

DOI:10.4315/0362-028X-54.11.836

PMID:31071811

Abstract

Listeria monocytogenes ATCC 19115, Scott A, and UAL500 were evaluated for sensitivity to nisin (0 to 50 μg/ml) using a direct plating method. Nisin (10 μg/ml) decreased an initial population of L. monocytogenes (10 CFU per ml) by 6- to 7-log cycles. Sensitivity to nisin was enhanced by addition of 2% NaCl or by reduction of the medium pH from 6.5 to 5.5 with either hydrochloric or lactic acid. Mutants resistant to 50 μg/ml nisin were detected at frequencies of 10 to 10. Nisin-resistant L. monocytogenes mutants should be expected to arise when nisin is used as an antimicrobial in food systems.

摘要

采用直接平板计数法评估了单核细胞增生李斯特菌ATCC 19115、斯科特A菌株和UAL500对乳酸链球菌素（0至50微克/毫升）的敏感性。乳酸链球菌素（10微克/毫升）使单核细胞增生李斯特菌的初始菌量（每毫升10个菌落形成单位）减少6至7个对数循环。添加2%氯化钠或用盐酸或乳酸将培养基pH从6.5降至5.5可增强对乳酸链球菌素的敏感性。检测到对50微克/毫升乳酸链球菌素耐药的突变体，其频率为10至10 。当在食品体系中使用乳酸链球菌素作为抗菌剂时，预计会出现耐乳酸链球菌素的单核细胞增生李斯特菌突变体。