Biocontrol of Listeria monocytogenes in a model cultured milk (lben) by in situ bacteriocin production from Lactococcus lactis ssp. lactis

International Journal of Dairy Technology

Volumn 55, Issue 3, 2002, Pages 145-151

  Benkerroum, Noreddine ^a   Ghouati, Yasmine ^b   Ghalfi, Hakim ^a   Elmejdoub, Thami ^c   Roblain, Dominique ^c   Jacques, Philippe ^c   Thonart, Philippe ^c  

^a INSTITUT AGRONOMIQUE ET VÉTÉRINAIRE HASSAN II   (Morocco)

^b NATIONAL SCHOOL OF AGRICULTURE   (Morocco)

^c UNIVERSITY OF LIÈGE   (Belgium)

Author keywords

Bacteriocin; Biocontrol; Fermented milk; Lactococcus lactis ssp. lactis; Lben; Listeria monocytogenes

Indexed keywords

BACTERIOCIN;

ARTICLE; BACTERIUM CULTURE; BACTERIUM DETECTION; FERMENTATION TECHNIQUE; FOOD QUALITY; LACTOCOCCUS LACTIS; LISTERIA MONOCYTOGENES; MILK PRODUCTION; MODEL; PASTEURIZATION; PRIORITY JOURNAL; QUALITY CONTROL; SHELF LIFE; STRAIN DIFFERENCE;

BACTERIA (MICROORGANISMS); LACTOCOCCUS; LACTOCOCCUS LACTIS; LISTERIA; LISTERIA MONOCYTOGENES; STREPTOCOCCUS;

EID: 0036687922     PISSN: 1364727X     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1471-0307.2002.00053.x     Document Type: Article

References (30)

1. Demonstration of safety of probiotics - A review
2. Lactic acid bacteria, their metabolic products and interference with microbial growth
3. Biopreservation by lactic acid bacteria
4. Antimicrobial activity of Microgard™ against food spoilage and pathogenic microorganisms
5. Using lactic acid bacteria to improve the safety of minimally processed fruits and vegetables
6. Potential of antagonistic microorganisms and bacteriocins for the biological preservation of foods
7. An application in Cheddar cheese manufacture for a strain of Lactococcus lactis producing a novel broad-spectrum bacteriocin, lacticin 3147
8. Temperature and pH conditions that prevail during fermentation of sausages are optimal for production of antilisterial bacteriocin sakacin K
9. Reducing food borne disease
10. Effect of environmental and processing conditions on Listeria monocytogenes
11. Emerging food-borne diseases: A global responsibility
12. Risks factors for listeriosis
13. Use of surface smear bacteria for inhibition of Listeria monocytogenes on the rind of smear cheese
14. Hygienic quality of Moroccan lben
15. Isolation of a bacteriocin-producing Lactococcus lactis subsp. lactis and application to control Listeria monocytogenes in Moroccan lben
16. A medium for the cultivation of lactobacilli
17. Inhibition of food-borne bacterial pathogens by bacteriocins from Lactococcus lactis and Pediococcus pentosaceous
18. Assay system for bacteriocins
19. Improved medium for lactic streptococci and their bacteriophages
20. Inhibitory action of nisin against Listeria monocytogenes
21. Highly selective medium for isolation of Listeria monocytogenes from food
22. Caractérisation physicochimique du Leben marocain
23. The influence of pH and growth rate on production of the bacteriocin, bavaricin, in batch and continuous fermentations
24. Inhibition of Listeria monocytogenes by using bacteriocin-producing PA-1 produced by Pediococcus acidilactici PAC. 1.0
25. Survival of Listeria monocytogenes in cottage cheese
26. The use of the bacteriocin, nisin, as a biopreservative in ricotta-type cheeses to control the food-borne pathogen Listeria monocytogenes
27. Control of Listeria monocytogenes in the rind of Taleggio, a surface smear cheese, by a bacteriocin from Enterococcusfaecium 7C5
28. Acid adaptation of Listeria monocytogenes can enhance survival in acidic foods and during milk fermentation
29. Addressing the changing habits of the consumers: Chance and danger for typical Mediterranean animal products. Lessons and Conclusions from the International Symposium on the Basis of Quality of Typical Mediterranean Animal Products