De Martinis E C, Franco B D
Departamento de Alimentos e Nutrição Experimental, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, Brazil.
Int J Food Microbiol. 1998 Jun 30;42(1-2):119-26. doi: 10.1016/s0168-1605(98)00059-2.
A Lactobacillus sake strain (L. sake 2a), isolated from Brazilian sausage ('lingüiça'), possessed antilisterial activity. The inhibitory activity observed in culture media was due to a proteinaceous compound, as demonstrated by the sensitivity to proteolytic enzymes. Inhibition due to hydrogen peroxide, organic acids and lytic bacteriophages was ruled out. The inhibition of Listeria monocytogenes by L. sake 2a was also demonstrated in laboratory-prepared 'lingüiça'. After four weeks at 8 degrees C, counts of L. monocytogenes in the pork product co-inoculated with L. sake 2a were about 6 log10 lower than those in control samples containing only L. monocytogenes. These results suggest that L. sake 2a strain produces a bacteriocin-like substance that can be used to inhibit the growth of L. monocytogenes on Brazilian sausage.
从巴西香肠（“lingüiça”）中分离出的清酒乳杆菌菌株（清酒乳杆菌2a）具有抗李斯特菌活性。在培养基中观察到的抑制活性归因于一种蛋白质化合物，这通过对蛋白水解酶的敏感性得到证明。排除了过氧化氢、有机酸和裂解性噬菌体导致的抑制作用。在实验室制备的“lingüiça”中也证明了清酒乳杆菌2a对单核细胞增生李斯特菌的抑制作用。在8摄氏度下放置四周后，与清酒乳杆菌2a共同接种的猪肉产品中单核细胞增生李斯特菌的数量比仅含有单核细胞增生李斯特菌的对照样品低约6个对数10。这些结果表明，清酒乳杆菌2a菌株产生一种类细菌素物质，可用于抑制巴西香肠上单核细胞增生李斯特菌的生长。
