title: Role of lactic acid bacteria as a biosanitizer to prevent attachment of Listeria monocytogenes F6900 on deli slicer contact surfaces.
abstract: The study was conducted to evaluate the attachment of three lactic acid bacteria (LAB) strains and their combination in a cocktail, to stainless steel coupons from a deli slicer, and their ability to inhibit the attachment of Listeria monocytogenes. In a previous study, three  LAB strains, Pediococcus acidilactici, Lactobacillus amylovorus, and Lactobacillus animalis, were isolated from ready-to-eat meat and exhibited antilisterial effect. In the study reported here, hydrophobicity tests were determined according to the method of microbial adhesion  to solvent. The attachment of the cells was evaluated on stainless steel coupons from deli slicers. Extracellular carbohydrates were determined with a colorimetric method. Based on these tests, L. animalis exhibited the greatest hydrophobicity (26.3%), and its adherence increased sharply  from 24 to 72 h, whereas L. amylovorus yielded the lowest hydrophobicity (3.86%) and was weakly adherent. Although P. acidilactici had moderate hydrophobicity (10.1%), it adhered strongly. The attached LAB strains produced significantly (P < 0.05) higher total carbohydrates  than their planktonic counterparts did, which is an important characteristic for attachment. Three conditions were simulated to evaluate the ability of the LAB cocktail (10(8) CFU/ml) to competitively exclude L. monocytogenes (10(3) CFU/ml) on the surface of the coupons.  The coupons were pretreated with the LAB cocktail for 24 h prior to the addition of L. monocytogenes, simultaneously treated with the LAB cocktail and L. monocytogenes, or pretreated with L. monocytogenes 24 h prior to the addition of the LAB cocktail. The LAB cocktail  was able to reduce the attachment L. monocytogenes significantly (P < 0.05). The LAB cocktail indicated potential attachment on stainless steel and bacteriostatic activity toward L. monocytogenes attached on stainless steel, which indicates a possible role for LAB as  a biosanitizer in the food industry.
authors.affiliation: Center for Food Safety, Department of Food Science, University of Arkansas, Fayetteville, AR 72704, USA.
authors.forename: Jean Baptiste
authors.initials: JB
authors.lastname: Ndahetuye
authors.forename: Ok Kyung
authors.initials: OK
authors.lastname: Koo
authors.forename: Corliss A
authors.initials: CA
authors.lastname: O'Bryan
authors.forename: Steven C
authors.initials: SC
authors.lastname: Ricke
authors.forename: Philip G
authors.initials: PG
authors.lastname: Crandall
mesh_terms: D000898:Antibiosis; D001422:Bacterial Adhesion / Q000502:physiology*; D015169:Colony Count, Microbial; D004866:Equipment Contamination / Q000517:prevention & control; D005516:Food Microbiology; D007778:Lactobacillus / Q000502:physiology*; D008089:Listeria monocytogenes / Q000254:growth & development*; D010376:Pediococcus / Q000502:physiology*; D013193:Stainless Steel
chemical_list: D013193:Stainless Steel