Real-time measurements of the interaction between single cells of Listeria monocytogenes and nisin on a solid surface

Applied and Environmental Microbiology

Volumn 66, Issue 8, 2000, Pages 3586-3591

  Budde, B B ^a   Jakobsen, M ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIOCIN; NISIN;

ARTICLE; CELL DEATH; CELL GROWTH; CELL INTERACTION; CELL PH; CONCENTRATION RESPONSE; CONTROLLED STUDY; FLUORESCENCE; FOOD PRESERVATION; IMMOBILIZED CELL; LISTERIA MONOCYTOGENES; MICROSCOPY; MODEL; NONHUMAN;

CELLS, IMMOBILIZED; COLONY COUNT, MICROBIAL; HYDROGEN-ION CONCENTRATION; LISTERIA MONOCYTOGENES; MICROSCOPY, FLUORESCENCE; NISIN; SURFACE PROPERTIES;

EID: 0033867707     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/AEM.66.8.3586-3591.2000     Document Type: Article

References (28)

1. Bacteriocins: Modes of action and potentials in food preservation and control of food poisoning
2. A model assay to demonstrate how intrinsic factors affect diffusion of bacteriocins
3. A novel method for continuous determination of the intracellular pH in bacteria with the internally conjugated fluorescent probe 5 (and 6-)-carboxyfluorescein succinimidyl ester
4. Depletion of proton motive force by nisin in Listeria monocytogenes cells
5. Cellular envelopes and tolerance to acid pH in Mesorhizobium loti
6. Applications of the bacteriocin, nisin
7. Susceptibility of suspended and surface-attached Salmonella enteritidis to biocides and elevated temperatures
8. Measurement of the effects of acetic acid and extracellular pH on intracellular pH of nonfermenting, individual Saccharomyces cerevisiae cells by fluorescence microscopy
9. Bacteriocins as food preservatives
10. A conductance-based surface disinfection test for food hygiene
11. Application of the bacteriocinogenic Lactobacillus sakei CTC494 to prevent growth of Listeria in fresh and cooked meat products packed with different atmospheres
12. Intracellular pH and survival of Listeria monocytogenes Scott A in tryptic soy broth containing acetic, lactic, citric, and hydrochloric acids
13. Inhibition of Listeria monocytogenes in Camembert cheese made with a nisin-producing starter
14. Inhibition of Listeria monocytogenes in cottage cheese manufactured with a lacticin 3147-producing starter culture
15. Quantitative microbiology: A basis for food safety
16. Nisin of Lactococcus lactis ssp. lactis as a food biopreservative
17. Behaviour of Listeria monocytogenes in meat and its control by a bacteriocin-producing strain of Lactobacillus sake
18. Potential of antagonistic microorganisms and bacteriocins for the biological preservation of foods
19. A bacteriocin from Carnobacterium piscicola for the control of Listeria monocytogenes in vacuum-packaged meat
20. Use of fluorescence ratio imaging for intracellular pH determination of individual bacterial cells in mixed cultures
21. Spatial interactions between subsurface bacterial colonies in a model system: A territory model describing the inhibition of Listeria monocytogenes by a nisin-producing lactic acid bacterium
22. Modifications of membrane phospholipid composition in nisin-resistant Listeria monocytogenes Scotta A
23. The effects of growth dynamics upon pH gradient formation within and around subsurface colonies of Salmonella typhimurium
24. Homeostasis
25. The effects of adherence to silicone surfaces on antibiotic susceptibility in Staphylococcus aureus
26. Flow cytometry and other techniques show that Staphylococcus aureus undergoes significant physiological changes in the early stages of surface-attached culture
27. Correlation of bioenergetic parameters with cell death in Listeria monocytogenes cells exposed to nisin
28. Acetic, lactic and citric acids and pH inhibition of Listeria monocytogenes Scott A and the effect on intracellular pH