Giraffa G, Neviani E, Tarelli G T
Istituto Sperimentale Lattiero Caseario, Lodi, Italy.
J Dairy Sci. 1994 May;77(5):1176-82. doi: 10.3168/jds.S0022-0302(94)77055-7.
Enterococcus ssp. produced broad-spectrum bacteriocins, which were active against Listeria innocua and Listeria monocytogenes. Inhibition of L. innocua in milk by different starter cultures was evaluated. Milk was inoculated with a conventional starter (Streptococcus salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus mixed cultures) as a sole starter or in combination with inhibitory starter cultures (Enterococcus ssp., bacteriocin-producing strains). Tests were performed under a temperature gradient that reproduced the first 55 h of Taleggio cheese manufacturing and in the presence of rennet. Results indicated that satisfactory inhibition of L. innocua was linked to the combined synergistic antimicrobial effect of pH decrease and bacteriocin production. Overall, data suggested that a potential existed for use of the antagonistic activity from enterococci for protection of Taleggio cheese during ripening, when L. monocytogenes may often reach dangerous concentrations.
肠球菌属产生广谱细菌素，这些细菌素对无害李斯特菌和单核细胞增生李斯特菌具有活性。评估了不同发酵剂培养物对牛奶中无害李斯特菌的抑制作用。牛奶接种常规发酵剂（嗜热唾液链球菌和德氏保加利亚乳杆菌混合培养物）作为唯一发酵剂，或与抑制性发酵剂培养物（产细菌素的肠球菌属菌株）联合使用。在模拟Taleggio奶酪生产最初55小时的温度梯度下，并在凝乳酶存在的情况下进行试验。结果表明，对无害李斯特菌的满意抑制与pH值降低和细菌素产生的联合协同抗菌作用有关。总体而言，数据表明，在成熟过程中，当单核细胞增生李斯特菌浓度可能经常达到危险水平时，利用肠球菌的拮抗活性保护Taleggio奶酪具有潜力。
