Enhanced Control of Listeria monocytogenes by In Situ-Produced Pediocin during Dry Fermented Sausage Production.
نویسندگان
چکیده
[This corrects the article on p. 887 in vol. 58.].
منابع مشابه
Genomic analysis of Pediococcus starter cultures used to control Listeria monocytogenes in turkey summer sausage.
The pulsed-field technique of clamped homogeneous electric field electrophoresis was employed to characterize and size genomic DNA of three pediocin-producing (Ped+) and two non-pediocin-producing (Ped-) strains of Pediococcus acidilactici. Comparison of genomic fingerprints obtained by digestion with the low-frequency-cleavage endonuclease AscI revealed identical restriction profiles for four ...
متن کاملPresence of Listeria monocytogenes in Mediterranean-Style Dry Fermented Sausages
The morphological, physiological and epidemiological features of L. monocytogenes, together with the severity of human listeriosis infections, make L. monocytogenes of particular concern for manufacturers of cold-stored "ready to eat" (RTE) foods. L. monocytogenes has been isolated from a wide variety of RTE foods and is responsible for several outbreaks associated with the consumption of RTE m...
متن کاملA pediocin-producing Lactobacillus plantarum strain inhibits Listeria monocytogenes in a multispecies cheese surface microbial ripening consortium.
The growth of Listeria monocytogenes WSLC 1364, originating from a cheese-borne outbreak, was examined in the presence and in the absence of a pediocin AcH-producing Lactobacillus plantarum strain on red smear cheese. Nearly complete inhibition was observed at 10(2) CFU of L. monocytogenes per ml of salt brine solution, while contamination with Listeria mutants resistant to pediocin resulted in...
متن کاملUpGRADING THE SAFETY AND QUALITY OF TRADITIONAL FERMENTED SAUSAGES
The aim of this study was to investigate the influence of non-indigenous bacteriocin-producing culture of Lb. sakei on safety and quality of traditional Croatian fermented sausage. Two experiments were carried out; first to evaluate the effect of the culture on artificially inoculated population of Listeria monocytogenes, and the second to characterize the sausages produced with Lb. sakei regar...
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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ورودعنوان ژورنال:
- Applied and environmental microbiology
دوره 58 6 شماره
صفحات -
تاریخ انتشار 1992