Description of a simple detection assay for in situ production of bacteriocin on meat

Journal of Food Protection

Volumn 64, Issue 2, 2001, Pages 264-267

  Saucier, L ^a   Greer, G G ^b  

^a UNIVERSITY OF ALBERTA   (Canada)

^b LACOMBE RESEARCH CENTRE   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

AGAR GEL DIFFUSION; ANTIINFECTIVE AGENT; ASSAY; BACTERIOCIN; COLONY FORMING UNIT; CULTURE MEDIUM; INOCULUM; MEAT; PH;

CARNOBACTERIUM DIVERGENS; CARNOBACTERIUM MALTAROMATICUM; CARNOBACTERIUM PISCICOLA; PISCICOLA;

EID: 0035125687     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-64.2.264     Document Type: Article

References (19)

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3. Mobilization and expression of bacteriocin plasmids from Carnobacterium piscicola isolated from meat
4. Factors influencing the determination of nisin in meat products
5. Processed meats as a microbial environment
6. Procedures to detect antimicrobial activities of microorganisms
7. Influence of beef tallow and muscle on the antilisterial activity of pediocin AcH and liposome-encapsulated pediocin AcH
8. Primary metabolite kinetics of bacteriocin biosynthesis by Lactobacillus amylovorus and evidence for stimulation of bacteriocin production under unfavorable growth conditions
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11. Induction of bacteriocin production in Lactobacillus sake by a secreted peptide
12. Effects of lactic acid and vacuum packaging on beef processed in a research abattoir
13. Screening methods for detecting bacteriocin activity
14. Effect of growth of selected lactic acid bacteria on storage life of beef stored under vacuum and in air
15. Chemical and genetic characterization of bacteriocins produced by Carnobacterium piscicola LV17B
16. Inactivation of nisin by glutathione in fresh meat
17. Induction of bacteriocin production in Carnobacterium piscicola LV17
18. Characteristics and genetic determinant of a hydrophobic peptide bacteriocin, carnobacteriocin A, produced by Carnobacterium piscicola LV17A