Journal Article

Antilisterial activity of lactic acid bacteria against Listeria monocytogenes strains originating from different sources

Kosova, M., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Dairy, Fat and Cosmetics, Mihulova, M., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Dairy, Fat and Cosmetics, Svirakova, E., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Dairy, Fat and Cosmetics, Purkrtova, S., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Biochemistry and Microbiology, Slozilova, I., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Dairy, Fat and Cosmetics, Demnerova, K., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Biochemistry and Microbiology

2014

Overview

Eight individual bacteriocin-producing lactic acid bacteria (LAB) strains and three bacteriocin-non-producing cheese starter cultures were evaluated for their ability to inhibit the growth of six Listeria monocytogenes strains, originating from the guinea-pig lymph nodes, raw cow milk, and manufacturing dairy equipment. Results showed that either live cells or cell-free neutralised supernatant (CFNS) and/or heated CFNS of six individual LAB strains (Lcc. lactis subsp. lactis CCDM 416 and NIZO R5, Lbc. plantarum HV 11 and DC 1246, P. acidilactici HV 12, and Ent. mundtii CCM 1282) and one starter culture (DELVO-ADD 100-X DSF) were effective in the suppression of at least one listeria strain. Neither any individual LAB strain nor starter culture was antagonistic toward all studied L. monocytogenes strains, indicating diverse sensitivity/resistance among L. monocytogenes strains to antimicrobial compounds of LAB. The significant susceptibility of listerias isolated from raw milk and dairy equipment together with the strong antilisterial activity of DELVO-ADD 100-X DSF could be applied in dairy technology, where commonly used starter cultures could play both the biopreservative and fermentation role.

• Publisher: Czech Academy of Agricultural Sciences (CAAS),Czech Academy of Agricultural Sciences
• Subject: AGENT PATHOGENE / ANALISIS MICROBIOLOGICO / ANALYSE MICROBIOLOGIQUE / Antibacterial activity / Antiinfectives and antibacterials / antilisterial effect / APTITUD PARA LA CONSERVACION / APTITUDE A LA CONSERVATION / BACTERIA / BACTERIAS ACIDO LACTICAS / BACTERIE LACTIQUE / bacteriocin / BACTERIOCINAS / BACTERIOCINE / BACTERIOCINS / BIOASSAYS / BIOLOGICAL CONTAMINATION / BIOLOGICAL PRESERVATION / biopreservative agent / CALIDAD / Cell culture / CHEESE / CHEESEMAKING / CONSERVACION BIOLOGICA / CONSERVATION BIOLOGIQUE / CONTAMINACION BIOLOGICA / CONTAMINATION BIOLOGIQUE / Cow's milk / DAIRIES / Dairy equipment / EFFICACITE / EFFICIENCY / EFICACIA / ENSAYO BIOLOGICO / ENTEROCOCCUS / EVALUACION DEL IMPACTO / EVALUATION DE L'IMPACT / FABRICACION DEL QUESO / FABRICATION FROMAGERE / Fermentation / Food irradiation / FOOD SAFETY / FROMAGE / GROWTH INHIBITORS / IMPACT ASSESSMENT / INHIBIDORES DEL CRECIMIENTO / INHIBITEUR DE CROISSANCE / INNOCUITE DES PRODUITS ALIMENTAIRES / INOCUIDAD ALIMENTARIA / KEEPING QUALITY / Lactic acid / LACTIC ACID BACTERIA / LACTOBACILLUS PLANTARUM / LACTOCOCCUS LACTIS / LAIT / LECHE / Listeria / LISTERIA MONOCYTOGENES / Lymph nodes / METABOLITE SECONDAIRE / METABOLITOS SECUNDARIOS / MICROBIAL PROPERTIES / MICROBIOLOGICAL ANALYSIS / MILK / ORGANISMOS PATOGENOS / PATHOGENS / PEDIOCOCCUS ACIDILACTICI / PLANTAS LECHERAS / PODER MICROBIANO / PROPRIETE DES MICRO-ORGANISMES / QUALITE / QUALITY / QUESO / SECONDARY METABOLITES / sensivitivy / starter culture / Starter cultures / Strains (organisms) / TEST BIOLOGIQUE / USINE LAITIERE