کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2435295 | 1107066 | 2008 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Acidification is not involved in the early inhibition of Staphylococcus aureus growth by Lactococcus lactis in milk
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
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چکیده انگلیسی
Seventy-five Lactococcus lactis strains were screened for their inhibitory effect on Staphylococcus aureus growth in milk. Most lactococcal strains had a strong antagonistic effect. Characterization of this effect showed that acidification was not involved in the inhibition observed within the first 24 h of mixed culture. Alternate effects such as bacteriocin- or hydrogen peroxide-production were eliminated. These results question some generally accepted ideas and show that even low acidifying L. lactis strains, widely used in raw milk soft cheeses, can efficiently inhibit S. aureus growth even with initial contamination levels as high as 103 cfu mL−1.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Dairy Journal - Volume 18, Issue 2, February 2008, Pages 197–203
Journal: International Dairy Journal - Volume 18, Issue 2, February 2008, Pages 197–203
نویسندگان
Cathy Charlier, Sergine Even, Michel Gautier, Yves Le Loir,