Modeling bacteriocin resistance and inactivation of Listeria innocua LMG 13568 by Lactobacillus sakei CTC 494 under sausage fermentation conditions.
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.
Leroy
Frédéric
F
Research Group of Industrial Microbiology, Fermentation Technology and Downstream Processing, Department of Applied Biological Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium.
Lievens
Kristoff
K
De Vuyst
Luc
L
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
D001430:Bacteriocins; D003470:Culture Media