title: Modeling bacteriocin resistance and inactivation of Listeria innocua LMG 13568 by Lactobacillus sakei CTC 494 under sausage fermentation conditions.
abstract: In mixed cultures, bacteriocin production by the sausage isolate Lactobacillus sakei CTC 494 rapidly inactivated sensitive Listeria innocua LMG 13568 cells, even at low bacteriocin activity levels. A small fraction of the listerial population was bacteriocin resistant. However, sausage fermentation conditions inhibited regrowth of resistant cells.
authors.affiliation: Research Group of Industrial Microbiology, Fermentation Technology and Downstream Processing, Department of Applied Biological Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium.
authors.forename: Frédéric
authors.initials: F
authors.lastname: Leroy
authors.forename: Kristoff
authors.initials: K
authors.lastname: Lievens
authors.forename: Luc
authors.initials: L
authors.lastname: De Vuyst
mesh_terms: D000818:Animals; D000898:Antibiosis; D001430:Bacteriocins / Q000378:metabolism / Q000494:pharmacology*; D015169:Colony Count, Microbial; D003470:Culture Media; D024881:Drug Resistance, Bacterial; D005285:Fermentation; D019649:Food Industry / Q000379:methods; D007778:Lactobacillus / Q000254:growth & development*; D008087:Listeria / Q000187:drug effects / Q000254:growth & development*; D008461:Meat Products / Q000382:microbiology*; D008954:Models, Biological
chemical_list: D001430:Bacteriocins; D003470:Culture Media