Control of Listeria monocytogenes by bacteriocins and monitoring of bacteriocin-producing lactic acid bacteria by colony hybridization in semi-hard raw milk cheese

Journal of Dairy Research

Volumn 68, Issue 1, 2001, Pages 131-137

  Rodríguez, Eva ^a   Arqués, Juan Luis ^a   Gaya, Pilar ^a   Nuñez, Manuel ^a   Medina, Margarita ^a  

^a INIA   (Spain)

Author keywords

Bacteriocin; Cheese; Lactic acid bacteria; Listeria monocytogenes; Raw milk

Indexed keywords

BACTERIAL COLONIZATION; BACTERIOCIN; CHEESE; FOOD SAFETY; GROWTH INHIBITION; LISTERIA MONOCYTOGENES; MICROBIAL CONTAMINATION; MILK;

ANIMALS; BACTERIOCINS; CATTLE; CHEESE; COLONY COUNT, MICROBIAL; ENTEROCOCCUS FAECALIS; FEMALE; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; LISTERIA MONOCYTOGENES; MILK; NISIN;

BACTERIA (MICROORGANISMS); LISTERIA MONOCYTOGENES;

EID: 0035096884     PISSN: 00220299     EISSN: None     Source Type: Journal    
DOI: 10.1017/S0022029900004660     Document Type: Article

References (17)

1. Use of DNA probes in the study of silage colonizing by Lactobacillus and Pediococcus strains
2. Fate of Listeria monocytogenes during manufacture and ripening of semi-hard cheese
3. Incidence of Listeria monocytogenes and other Listeria species in raw milk produced in Spain
4. Occurrence of Listeria monocytogenes and other Listeria spp. in raw caprine milk
5. Control of Listeria monocytogenes in the rind of Taleggio, a surface-smear cheese, by a bacteriocin from Enterococcus faecium 7C5
6. Inhibition of Listeria monocytogenes in cottage cheeese manufactured with a lacticin 3147-producing starter culture
7. Inhibition of Listeria monocytogenes in Camembert cheese made with a nisin-producing starter
8. Antimicrobials produced by wild lactococcal strains isolated from homemade cheeses
9. Detection of specific bacteriocin-producing lactic acid bacteria by colony hybridization
10. Influence of manufacturing and ripening conditions on the survival of Enterobacteriaceae in Manchego cheese
11. Inhibition of Listeria monocytogenes by enterocin 4 during the manufacture and ripening of Manchego cheese
12. Evidence for a bacteriocin produced by Lactococcus lactis CNRZ 481
13. Use of a nisin-producing starter culture suitable for Cheddar cheese manufacture
14. Inhibitory activity of a nisin-producing starter culture on Listeria innocua in raw ewes milk Manchego cheese
15. Diversity of bacteriocins produced by lactic acid bacteria isolated from raw milk
16. Incidence of Listeria monocytogenes and other Listeria spp. in ewes' raw milk