Benkerroum N, Sandine W E
Department of Microbiology, Oregon State University, Corvallis 97331-3804.
J Dairy Sci. 1988 Dec;71(12):3237-45. doi: 10.3168/jds.S0022-0302(88)79929-4.
The sensitivity of nine strains of Listeria to nisin was determined as well as the minimum inhibitory concentration of nisin necessary to completely inhibit growth of these strains. All strains tested were variably sensitive to nisin and different MIC values were obtained, ranging from 740 to 10(5) IU/ml in trypticase soy agar and from 1.85 to 10(3) IU/ml in MRS agar. The inhibition of L. monocytogenes ATCC 7644 in TSB trypticase at different pH values and in sterilized and nonsterilized cottage cheese by nisin (37 X 10(2) IU/ml and 2.55 X 10(3) IU/g, respectively) also was investigated. This bacterium was completely inhibited after 24 h at pH 5.0 and above. At pH 4.5, 4.0, and 3.5, it was inhibited within 24 h. In cottage cheese no Listeria survivors were found at 24 h at 37 and 4 degrees C whether or not the cheese had been sterilized when as many as .35 X 10(6) cell/g were added at zero time.
测定了9株李斯特菌对乳链菌肽的敏感性以及完全抑制这些菌株生长所需的乳链菌肽的最低抑菌浓度。所有测试菌株对乳链菌肽的敏感性各不相同，在胰蛋白胨大豆琼脂中获得的最低抑菌浓度值不同，范围为740至10⁵ IU/ml，在MRS琼脂中为1.85至10³ IU/ml。还研究了乳链菌肽（分别为37×10² IU/ml和2.55×10³ IU/g）在不同pH值的胰蛋白胨大豆肉汤中以及在灭菌和未灭菌的农家奶酪中对产单核细胞李斯特菌ATCC 7644的抑制作用。在pH 5.0及以上时，该细菌在24小时后被完全抑制。在pH 4.5、4.0和3.5时，它在24小时内被抑制。在农家奶酪中，无论奶酪是否经过灭菌处理，当在零时刻添加多达0.35×10⁶个细胞/g时，在37℃和4℃下24小时均未发现李斯特菌存活。
