Growth inhibition of Listeria spp. on Camembert cheese by bacteria producing inhibitory substances.
Bacterial strains exhibiting antimicrobial activity towards other bacteria are quite common in nature. During the past few years several genera have been shown to exert inhibitory action against Listeria. spp. In the present work strains of Enterococcus, Lactobacillus and Lactococcus were tested for their influence on the development of Listeria spp. on Camembert cheese. Partial or complete inhibition of growth of Listeria spp. was observed using various inhibitory bacteria. Complete inhibition occurred when the inhibitory strain was used as a starter culture and there was a low level of contamination with Listeria spp. during the first stage of ripening. Very little inhibition occurred if the inhibitory strain was added together with the starter culture.
Sulzer
G
G
Department of Bacteriology, Technical University of Munich at Weihenstephan, Freising, F.R.G.
Busse
M
M
D000818:Animals; D001419:Bacteria / Q000254:growth & development*; D001430:Bacteriocins / Q000378:metabolism; D002611:Cheese; D015169:Colony Count, Microbial; D013293:Enterococcus faecalis / Q000254:growth & development; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D007778:Lactobacillus / Q000254:growth & development; D013294:Lactococcus lactis / Q000254:growth & development; D008087:Listeria / Q000254:growth & development*
D001430:Bacteriocins