Biocontrol of Listeria on cantaloupes with lactic acid bacteria
نویسندگان
چکیده
منابع مشابه
Antimicrobial Effect of Lactic Acid Bacteria against Common Pathogenic Bacteria
Abstract Background and Objective: Probiotics are living microorganisms that have beneficial effects on the health of digestive system. The aim of this study was to evaluate the antimicrobial ability of acidic and neutral supernatants (culture supernatant) of lactic acid bacteria against common bacterial pathogens. Meth...
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ABSTRACT- Lactic acid bacteria are commonly found in the gastrointestinal tract of various endothermic animals and humans, in milk, dairy and seafood products and on some plant surfaces. The aim of this study was to investigate the inhibitory effect of isolated lactic acid bacteria from intestines of narrow-barred Spanish mackerel (Scomberomorus commerson) on Listeria innocua growth. Five strai...
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This study evaluated the efficacy of lactic acid bacteria (LAB) isolated from fresh fruits and vegetables as biocontrol agents against the phytopathogenic and spoilage bacteria and fungi, Xanthomonas campestris, Erwinia carotovora, Penicillium expansum, Monilinia laxa, and Botrytis cinerea. The antagonistic activity of 496 LAB strains was tested in vitro and all tested microorganisms except P. ...
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Forty-five strains of lactic acid bacteria were isolated from poultry feces sampled from an industrial farm located in the Nantes area (France), and most of them belong to the Streptococcus or Lactobacillus genus according to the results obtained by Galerie API and molecular methods. The most representative lactic acid bacteria strains were screened for antibacterial compound production against...
متن کاملTHE EFFECTS OF pH, aW, AND LACTIC ACID BACTERIA ON LISTERIA MONOCYTOGENES IN FERMENTED SAUSAGES
The survival of inoculated in fermented sausages Listeria monocytogenes strain was studied. The sausages were prepared with and without starter cultures. The survival limits of L. monocytogenes and lactic acid bacteria (LAB) were determined as colony forming units per gram (cfu g) depending on water activity (aw) and pH on 0, 1 , 3, 5, 7, 14 and 21 days of maturation. The decreasing water activ...
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ژورنال
عنوان ژورنال: Journal of Food Processing and Preservation
سال: 2020
ISSN: 0145-8892,1745-4549
DOI: 10.1111/jfpp.14465