Antilisterial activity of bacteriocinogenic Pediococcus acidilactici HA6111-2 and Lactobacillus plantarum ESB 202 grown under pH and osmotic stress conditions
Antilisterial activity of bacteriocinogenic Pediococcus acidilactici HA6111-2 and Lactobacillus plantarum ESB 202 grown under pH and osmotic stress conditions
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DOI：
10.1016/j.fm.2014.11.015
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发表时间：
2015-06-01
影响因子：
5.3
通讯作者：
Teixeira, Paula
中科院分区：
文献类型：
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作者：
Engelhardt, Tekla;Albano, Helena;Teixeira, Paula
产生细菌素的乳酸菌（LAB）培养物可用作发酵食品中的生物防腐剂;因此食品工业对持续产生细菌素的稳定培养物感兴趣。李斯特菌属的抑制在低pH和高盐浓度诱导的胁迫条件下，研究了产细菌素的乳酸片球菌和植物乳杆菌（均分离自发酵肉）。单核细胞增生李斯特菌血清组IIb（来自奶酪）、李斯特菌（L.单核细胞增多症血清群IVb（来自奶酪）、L.单核细胞增多症血清群IIb（来自碎牛肉）和无害李斯特菌NCTC 11288用作靶菌株。p. acidilacidum和Lb. plantarum在研究的胁迫条件下（pH 3.5; pH 8.5; 7.5%NaCl）表现出抗真菌活性。然而，活性取决于所应用的强制降解条件和靶生物。L.单核细胞增多症血清群IIb（来自绞细牛肉）和L. innocua C11288分别对所研究的LAB产生的无细胞上清液最敏感和最耐药。(c)2014爱思唯尔有限公司版权所有。
Bacteriocin producing lactic acid bacteria (LAB) cultures can be used as biopreservatives in fermented food products; thus the food industry is interested in stable cultures that produce bacteriocins consistently. Inhibtion of Listeria spp. by bacteriocinogenic Pediococcus acidilactici and Lactobacillus plantarum (both isolated from fermented meats) was investigated under conditions of stress induced by low pH and high salt concentrations. Listeria monocytogenes serogroup IIb (from cheese), L. monocytogenes serogroup IVb (from cheese), L. monocytogenes serogroup IIb (from ground beef) and Listeria innocua NCTC 11288 were used as target strains. P. acidilactici and Lb. plantarum demonstrated antilisterial activity under the stress conditions investigated (pH 3.5; pH 8.5; 7.5% NaCl). However, activity was dependent on the stress conditions applied and on the target organism. L. monocytogenes serogroup IIb (from ground beef) and L. innocua C 11288 were, respectively the most sensitive and the most resistant to the cell-free supernatants produced by the LAB investigated. (c) 2014 Elsevier Ltd. All rights reserved.