Campanini M, Pedrazzoni I, Barbuti S, Baldini P
Stazione Sperimentale per l'Industria delle Conserve Alimentari, Parma, Italy.
Int J Food Microbiol. 1993 Nov 26;20(3):169-75. doi: 10.1016/0168-1605(93)90109-t.
The antimicrobial activity of a bacteriocin-producing Lactobacillus plantarum MCS strain against Listeria monocytogenes in naturally and artificially contaminated salami was evaluated in comparison with that of other non bacteriocin-producing lactic-acid bacteria (i.e., L. plantarum MCS1 mutant strain and two commercial starter cultures). In salami not inoculated with lactic-acid bacteria, moderate L. monocytogenes growth was observed after 7-14 days. The addition of the starter cultures prevented growth, but not always the survival of Listeria. During the maturation of artificially-contaminated salami, Listeria counts tended to decrease, but no significant differences were observed between samples inoculated with L. plantarum MCS or with the MCS1 bacteriocin-negative mutant strain. However, at the end of the maturation period, in naturally-contaminated salami, differences in the survival of Listeria (recovered by enrichment) were observed in the batches inoculated with the different lactic-acid bacteria: Listeria appeared to be absent only in salami inoculated with the L. plantarum MCS strain.
将产细菌素的植物乳杆菌MCS菌株与其他不产细菌素的乳酸菌（即植物乳杆菌MCS1突变株和两种商业发酵剂）相比，评估其对天然和人工污染的萨拉米香肠中单核细胞增生李斯特菌的抗菌活性。在未接种乳酸菌的萨拉米香肠中，7-14天后观察到单核细胞增生李斯特菌适度生长。添加发酵剂可抑制其生长，但不能总是抑制李斯特菌的存活。在人工污染的萨拉米香肠成熟过程中，李斯特菌数量趋于减少，但接种植物乳杆菌MCS或MCS1细菌素阴性突变株的样品之间未观察到显著差异。然而，在成熟期末，在天然污染的萨拉米香肠中，接种不同乳酸菌的批次中观察到李斯特菌（通过富集回收）存活情况的差异：仅在接种植物乳杆菌MCS菌株的萨拉米香肠中未出现李斯特菌。
