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首页> 外文期刊>Food microbiology >Growth interactions and antilisterial effects of the bacteriocinogenic Lactococcus lactis subsp. cremoris M104 and Enterococcus faecium KE82 strains in thermized milk in the presence or absence of a commercial starter culture
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Growth interactions and antilisterial effects of the bacteriocinogenic Lactococcus lactis subsp. cremoris M104 and Enterococcus faecium KE82 strains in thermized milk in the presence or absence of a commercial starter culture

机译：细菌致乳酸乳球菌亚种的生长相互作用和抗李斯特菌作用。在有或没有商业发酵剂培养的情况下，热牛奶中的cremoris M104和粪肠球菌KE82菌株

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摘要

Traditional Greek cheeses are often produced from thermized milk (TM) with the use of commercial starter cultures (CSCs), which may not inhibit growth of Listeria monocytogenes completely. Therefore, this study evaluated the behavior of an artificial L. monocytogenes contamination in commercially TM (63 ℃; 30 s) inoculated with a CSC plus Lactococcus lactis subsp. lactis M104 and/or Enterococcus faecium KE82, two indigenous strains producing nisin A and enterocin A and B, respectively. Inoculation treatments included TM with the CSC only, and TM without the CSC but with strain M104 alone, or combined with strain KE82. All treatments were incubated at 37 ℃ for 6 h followed by 66 h at 18 ℃. L. monocytogenes grew by 0.66-1.24 log cfu/ml at 37 ℃, whereas its further growth at 18 ℃ was retarded, suppressed, or accompanied by different inactivation rates, depending on each TM treatment. Strain M104 caused the greatest inactivation, whereas the CSC per se was the least effective treatment. Strain KE82 assisted the CSC in controlling pathogen growth at 37 ℃, whereas both reduced the nisin A-mediated antilisterial activity of strain M104. Overall, the most 'balanced' treatment against L. monocytogenes was CSC+M104+KE82. Hence, this starter/co-starter combination may be utilized in traditional Greek cheese technologies.
机译：传统的希腊奶酪通常是使用商业化的起子培养物（CSC）从热牛奶（TM）中生产的，这可能不会完全抑制单核细胞增多性李斯特菌的生长。因此，本研究评估了在商业TM（63℃； 30 s）中接种CSC加乳酸乳球菌亚种的人工单核细胞增生李斯特菌污染行为。乳酸菌M104和/或粪肠球菌KE82，这两种本地菌株分别产生乳链菌肽A和肠球菌素A和B。接种处理包括仅使用CSC的TM和不使用CSC但仅使用M104菌株或与KE82菌株联合使用的TM。所有处理均在37℃下孵育6 h，然后在18℃下孵育66 h。单核细胞增生李斯特氏菌在37℃时以0.66-1.24 log cfu / ml的速度生长，而在18℃时其进一步生长受到抑制，抑制或伴随不同的灭活速率，这取决于每种TM处理。 M104菌株导致最大的失活，而CSC本身是最无效的治疗方法。 KE82菌株协助CSC控制病原菌在37℃下的生长，而两者均降低了乳酸链球菌素A介导的M104菌株的抗李斯特菌活性。总体而言，针对单核细胞增生李斯特菌最“平衡”的治疗方法是CSC + M104 + KE82。因此，这种发酵剂/辅助发酵剂的组合可以用于传统的希腊干酪技术中。

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  • 来源
    《Food microbiology》 |2017年第6期|145-154|共10页
  • 作者

    Alexandra Lianou; Athanasia Kakouri; Eleni C. Pappa; John Samelis;

  • 作者单位

    Dairy Research Institute, General Directorate of Agricultural Research, Hellenic Agricultural Organization DEMETER, Katsikas, 45221, Ioannina, Greece,Agricultural University of Athens, Department of Food Science and Human Nutrition, Laboratory of Microbiology and Biotechnology of Foods, Athens, Greece;

    Dairy Research Institute, General Directorate of Agricultural Research, Hellenic Agricultural Organization DEMETER, Katsikas, 45221, Ioannina, Greece;

    Dairy Research Institute, General Directorate of Agricultural Research, Hellenic Agricultural Organization DEMETER, Katsikas, 45221, Ioannina, Greece;

    Dairy Research Institute, General Directorate of Agricultural Research, Hellenic Agricultural Organization DEMETER, Katsikas, 45221, Ioannina, Greece;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Lactococcus lactis subsp. cremoris M104; Enterococcus faecium KE82; Listeria monocytogenes; Thermized milk;

    机译：乳酸乳球菌亚种。 cremoris M104;粪肠球菌KE82;李斯特菌;热牛奶;

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