School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia.
Methods Mol Biol. 2021;2220:243-257. doi: 10.1007/978-1-0716-0982-8_19.
This chapter describes methods used to isolate, identify, and partially characterize lactic acid bacteria (LAB) which exhibit inhibitory activity against Listeria monocytogenes from foods. Vegetal (plant based) sources are rich in naturally occurring LAB and therefore provide an easily accessible source of strains with potential antimicrobial activity for use in food-processing applications. From our previous work, the majority of LAB with inhibitory activity against L. monocytogenes were identified as generally recognized as safe (GRAS) Lactococcus lactis. Although these bacteria are most commonly known for their role in industrial dairy fermentations, they are believed to have originally derived from natural plant-based habitats. These isolates with anti-Listeria activity were all found to carry the genes involved in the production of nisin, which is an approved food-grade preservative (E234). These isolates may find various applications for in situ production of nisin allowing control of L. monocytogenes in various fermented and non-fermented foods and other environments.
本章介绍了从食品中分离、鉴定和部分表征具有抑制李斯特菌活性的乳酸菌 (LAB) 的方法。植物（基于植物）来源富含天然存在的 LAB，因此为具有潜在抗菌活性的菌株提供了一个易于获取的来源，可用于食品加工应用。根据我们之前的工作，大多数具有抑制李斯特菌活性的 LAB 被鉴定为公认安全 (GRAS) 的乳球菌 lactis。尽管这些细菌最常因其在工业乳制品发酵中的作用而为人所知，但据信它们最初源自天然的植物性栖息地。这些具有抗李斯特菌活性的分离株都被发现携带参与乳链菌肽生产的基因，乳链菌肽是一种批准的食品级防腐剂 (E234)。这些分离株可能会在原位生产乳链菌肽方面找到各种应用，从而控制各种发酵和非发酵食品以及其他环境中的李斯特菌。
