메뉴 건너뛰기




Volumn 30, Issue 4, 2010, Pages 996-1015

Effect of the temperature on the antagonistic activity of lactic acid bacteria against Escherichia Coli and Listeria Monocytogenes

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LACTOBACILLUS PLANTARUM; LISTERIA MONOCYTOGENES;

EID: 77958544881     PISSN: 01496085     EISSN: 17454565     Source Type: Journal    
DOI: 10.1111/j.1745-4565.2010.00257.x     Document Type: Article
Times cited : (15)

References (45)
  • 1
    • 0033999022 scopus 로고    scopus 로고
    • Influence of complex nutrients, temperature and pH on bacteriocin production by Lactobacillus sakei CCUG 42687
    • Aesen, I.M., Moretro, T., Katla, T., Axelsson, L. and Storro, I. 2000. Influence of complex nutrients, temperature and pH on bacteriocin production by Lactobacillus sakei CCUG 42687. Appl. Microbiol. Biotechnol. 53, 159-166.
    • (2000) Appl. Microbiol. Biotechnol. , vol.53 , pp. 159-166
    • Aesen, I.M.1    Moretro, T.2    Katla, T.3    Axelsson, L.4    Storro, I.5
  • 2
    • 0141940678 scopus 로고    scopus 로고
    • The effect of temperature and pH on the growth of lactic acid bacteria: A pH-auxostat study
    • Adamberg, K., Kask, S., Laht, T. and Paalme, T. 2003. The effect of temperature and pH on the growth of lactic acid bacteria: A pH-auxostat study. Int. J. Food Microbiol. 85, 171-183.
    • (2003) Int. J. Food Microbiol. , vol.85 , pp. 171-183
    • Adamberg, K.1    Kask, S.2    Laht, T.3    Paalme, T.4
  • 3
    • 0036008363 scopus 로고    scopus 로고
    • Competitive inhibition of Listeria monocytogenes in ready-to-eat meat products by lactic acid bacteria
    • Amézquita, A. and Brashears, M.M. 2002. Competitive inhibition of Listeria monocytogenes in ready-to-eat meat products by lactic acid bacteria. J. Food Protect. 65, 316-325.
    • (2002) J. Food Protect. , vol.65 , pp. 316-325
    • Amézquita, A.1    Brashears, M.M.2
  • 5
    • 0028080154 scopus 로고
    • Review paper: A dynamic approach to predicting bacterial growth in food
    • Baranyi, J. and Roberts, T.A. 1994. Review paper: A dynamic approach to predicting bacterial growth in food. Int. J. Food Microbiol. 23, 277-294.
    • (1994) Int. J. Food Microbiol. , vol.23 , pp. 277-294
    • Baranyi, J.1    Roberts, T.A.2
  • 6
    • 0032033215 scopus 로고    scopus 로고
    • Bacteriocin complex of Lactobacillus acidophilus LF221 - Production studies in MRS-media at different pH-values and effect against Lactobacillus helveticus ATCC 15009
    • Bogovic-Matijasic, B. and Rogelj, I. 1998. Bacteriocin complex of Lactobacillus acidophilus LF221 - Production studies in MRS-media at different pH-values and effect against Lactobacillus helveticus ATCC 15009. Proces. Biochem. 33, 345-352.
    • (1998) Proces. Biochem. , vol.33 , pp. 345-352
    • Bogovic-Matijasic, B.1    Rogelj, I.2
  • 7
    • 0031662720 scopus 로고    scopus 로고
    • Modeling of the competitive growth of Listeria monocytogenes and Lactococcus lactis in vegetable broth
    • Breidt, F. and Fleming, H.P. 1998. Modeling of the competitive growth of Listeria monocytogenes and Lactococcus lactis in vegetable broth. Appl. Environ. Microbiol. 7, 3159-3165.
    • (1998) Appl. Environ. Microbiol. , vol.7 , pp. 3159-3165
    • Breidt, F.1    Fleming, H.P.2
  • 8
    • 0032104340 scopus 로고    scopus 로고
    • Comparative antimicrobial activity of enterocin L50, pediocin PA-1, nisin A and lactocin S against spoilage and foodborne pathogenic bacteria
    • Cintas, L.M., Casaus, P., Fernández, M.F. and Hernández, P.E. 1998. Comparative antimicrobial activity of enterocin L50, pediocin PA-1, nisin A and lactocin S against spoilage and foodborne pathogenic bacteria. Food Microbiol. 15, 289-298.
    • (1998) Food Microbiol. , vol.15 , pp. 289-298
    • Cintas, L.M.1    Casaus, P.2    Fernández, M.F.3    Hernández, P.4
  • 9
    • 77958523920 scopus 로고    scopus 로고
    • COMBASE, Combined database of microbial responses to food environments. ., accessed August 20, 2009).
    • COMBASE, Combined database of microbial responses to food environments. 2009. (accessed August 20, 2009).
    • (2009)
  • 10
    • 33845523513 scopus 로고    scopus 로고
    • Immunochemical characterization of temperature-regulated production of Enterocin L50 (EntL50A and EntL50B), Enterocin P, and Enterocin Q by Enterococcus faecium L50
    • Criado, R., Gutiérrez, J., Martín, M., Herranz, P., Hernández, P.E. and Cintas, L.M. 2006. Immunochemical characterization of temperature-regulated production of Enterocin L50 (EntL50A and EntL50B), Enterocin P, and Enterocin Q by Enterococcus faecium L50. Appl. Environ. Microbiol. 72(12), 7634-7643.
    • (2006) Appl. Environ. Microbiol. , vol.72 , Issue.12 , pp. 7634-7643
    • Criado, R.1    Gutiérrez, J.2    Martín, M.3    Herranz, P.4    Hernández, P.E.5    Cintas, L.M.6
  • 11
    • 0029892056 scopus 로고    scopus 로고
    • Primary metabolite kinetics of bacteriocin biosynthesis by Lactobacillus amylovorans and evidence for stimulation of bacteriocin production under unfavourable growth conditions
    • De Vuyst, L., Callewaert, R. and Crabbé, K. 1996. Primary metabolite kinetics of bacteriocin biosynthesis by Lactobacillus amylovorans and evidence for stimulation of bacteriocin production under unfavourable growth conditions. Microbiology 142, 817-827.
    • (1996) Microbiology , vol.142 , pp. 817-827
    • De Vuyst, L.1    Callewaert, R.2    Crabbé, K.3
  • 12
    • 0003600403 scopus 로고
    • Bacteriocins of Lactic Acid Bacteria: Microbiology, Genetics and Applications
    • Blackie Academic and Professional, London.
    • De Vuyst, L. and Vandamme, E.J. 1994. Bacteriocins of Lactic Acid Bacteria: Microbiology, Genetics and Applications, pp. 91-142, Blackie Academic and Professional, London.
    • (1994) , pp. 91-142
    • De Vuyst, L.1    Vandamme, E.J.2
  • 14
    • 0033832428 scopus 로고    scopus 로고
    • The synthesis of the bacteriocin sakacin A is a temperature-sensitive process regulated by pheromone peptide through a three-component regulatory system
    • Diep, D.B., Axelson, L., Grefsli, C. and Nes, I.F. 2000. The synthesis of the bacteriocin sakacin A is a temperature-sensitive process regulated by pheromone peptide through a three-component regulatory system. Microbiology 146, 2155-2160.
    • (2000) Microbiology , vol.146 , pp. 2155-2160
    • Diep, D.B.1    Axelson, L.2    Grefsli, C.3    Nes, I.F.4
  • 15
    • 0029565798 scopus 로고
    • A bacteriocin-like peptide induces bacteriocin synthesis in Lactobacillus plantarum C11
    • Diep, D.B., Havarstein, L.S. and Nes, I.F. 1995. A bacteriocin-like peptide induces bacteriocin synthesis in Lactobacillus plantarum C11. Mol. Microbiol. 18, 631-639.
    • (1995) Mol. Microbiol. , vol.18 , pp. 631-639
    • Diep, D.B.1    Havarstein, L.S.2    Nes, I.F.3
  • 17
    • 0025596982 scopus 로고
    • Fate of pathogenic and non-pathogenic Escherichia coli strains in two fermented milk products
    • Feresu, S. and Nyati, H. 1990. Fate of pathogenic and non-pathogenic Escherichia coli strains in two fermented milk products. J. Appl. Bacteriol. 69, 814- 821.
    • (1990) J. Appl. Bacteriol. , vol.69 , pp. 814-821
    • Feresu, S.1    Nyati, H.2
  • 18
  • 20
    • 17444448784 scopus 로고    scopus 로고
    • Modelling and predicting the simultaneous growth of Listeria monocytogenes and spoilage microorganisms in cold-smoked salmon
    • Giménez, B.C. and Dalgaard, P. 2004. Modelling and predicting the simultaneous growth of Listeria monocytogenes and spoilage microorganisms in cold-smoked salmon. J. Appl. Microbiol. 96, 96-109.
    • (2004) J. Appl. Microbiol. , vol.96 , pp. 96-109
    • Giménez, B.C.1    Dalgaard, P.2
  • 22
    • 0027205368 scopus 로고
    • Antagonistic activity of two strains of lactic acid bacteria against Listeria monocytogenes and Yersinia enterocolitica in a model fish product at 5°C
    • Jeppesen, V.F. and Huss, H.H. 1993. Antagonistic activity of two strains of lactic acid bacteria against Listeria monocytogenes and Yersinia enterocolitica in a model fish product at 5°C. Int. J. Food Microbiol. 19, 179 - 186.
    • (1993) Int. J. Food Microbiol. , vol.19 , pp. 179-186
    • Jeppesen, V.F.1    Huss, H.H.2
  • 23
    • 0022465775 scopus 로고
    • Characterization and purification of helveticin J and evidence for a chromosomally encoded bacteriocin produced by Lactobacillus helveticus 481
    • Joerger, M.C. and Klaenhammer, T.R. 1986. Characterization and purification of helveticin J and evidence for a chromosomally encoded bacteriocin produced by Lactobacillus helveticus 481. J. Bacteriol. 167, 439-446.
    • (1986) J. Bacteriol. , vol.167 , pp. 439-446
    • Joerger, M.C.1    Klaenhammer, T.R.2
  • 24
    • 0036379632 scopus 로고    scopus 로고
    • Influence of pH, temperature and culture media on the growth and bacteriocin production of vaginal Lactobacillus salivarius CRL 1328
    • Juárez-Tomás, M.S., Bru, E., Wiese, B., De Ruiz Holgado, A.A.P. and Nader-Macías, M.E. 2002. Influence of pH, temperature and culture media on the growth and bacteriocin production of vaginal Lactobacillus salivarius CRL 1328. J. Appl. Microbiol. 93(4), 714-724.
    • (2002) J. Appl. Microbiol. , vol.93 , Issue.4 , pp. 714-724
    • Juárez-Tomás, M.S.1    Bru, E.2    Wiese, B.3    De Ruiz Holgado, A.A.P.4    Nader-Macías, M.5
  • 25
    • 0036371184 scopus 로고    scopus 로고
    • Inhibition of Listeria monocytogenes in chicken cold cuts by addition of sakacin P and sakacin P-producing Lactobacillus sakei
    • Katla, T., Moretro, T., Sveen, I., Aasen, I.M., Axelsson, L., Rorvik, L.M. and Naterstad, K. 2002. Inhibition of Listeria monocytogenes in chicken cold cuts by addition of sakacin P and sakacin P-producing Lactobacillus sakei. J. Appl. Microbiol. 93, 191-196.
    • (2002) J. Appl. Microbiol. , vol.93 , pp. 191-196
    • Katla, T.1    Moretro, T.2    Sveen, I.3    Aasen, I.M.4    Axelsson, L.5    Rorvik, L.M.6    Naterstad, K.7
  • 26
    • 0037785983 scopus 로고    scopus 로고
    • The effect of nisin concentration and nutrient depletion on nisin production of Lactococcus lactis
    • Kim, W.S., Hall, R.J. and Dunn, N.W. 1997. The effect of nisin concentration and nutrient depletion on nisin production of Lactococcus lactis. Appl. Microbiol. Biotechnol. 50, 429-433.
    • (1997) Appl. Microbiol. Biotechnol. , vol.50 , pp. 429-433
    • Kim, W.S.1    Hall, R.J.2    Dunn, N.W.3
  • 27
    • 0030814729 scopus 로고    scopus 로고
    • Quorum sensing by peptide pheromones and two-component signal-transduction systems in Gram-positive bacteria
    • Kleerebezem, M., Quadri, L.E.N., Kuipers, O.P. and De Vos, W.M. 1997. Quorum sensing by peptide pheromones and two-component signal-transduction systems in Gram-positive bacteria. Mol. Microbiol. 24, 895-904.
    • (1997) Mol. Microbiol. , vol.24 , pp. 895-904
    • Kleerebezem, M.1    Quadri, L.E.N.2    Kuipers, O.P.3    De Vos, W.M.4
  • 28
    • 0031717405 scopus 로고    scopus 로고
    • Influence of temperature and pH on production of two bacteriocins by Leuconostoc mesenteroides subsp. Mesenteroides FR52 during batch fermentation
    • Krier, F., Revol-Junelles, A.M.A. and Germain, P. 1998. Influence of temperature and pH on production of two bacteriocins by Leuconostoc mesenteroides subsp. Mesenteroides FR52 during batch fermentation. Appl. Microbiol. Biotechnol. 50, 359-363.
    • (1998) Appl. Microbiol. Biotechnol. , vol.50 , pp. 359-363
    • Krier, F.1    Revol-Junelles, A.M.A.2    Germain, P.3
  • 29
    • 0032497280 scopus 로고    scopus 로고
    • Final optical density and growth rate; effects of temperature and NaCl differ from acidity
    • Krist, K.A., Ross, T. and Mcmeekin, T.A. 1998. Final optical density and growth rate; effects of temperature and NaCl differ from acidity. Int. J. Food Microbiol. 43, 195-203.
    • (1998) Int. J. Food Microbiol. , vol.43 , pp. 195-203
    • Krist, K.A.1    Ross, T.2    Mcmeekin, T.A.3
  • 30
    • 0033036707 scopus 로고    scopus 로고
    • Temperature and pH conditions that prevail during fermentation of sausages are optimal for production of the antilisterial bacteriocin sakacin K
    • Leroy, F. and De Vuyst, L. 1999. Temperature and pH conditions that prevail during fermentation of sausages are optimal for production of the antilisterial bacteriocin sakacin K. Appl. Environ. Microbiol. 65, 974-981.
    • (1999) Appl. Environ. Microbiol. , vol.65 , pp. 974-981
    • Leroy, F.1    De Vuyst, L.2
  • 31
    • 0037061083 scopus 로고    scopus 로고
    • A novel area of predictive modelling: Describing functionality of beneficial microorganisms in foods
    • Leroy, F., Degeest, B. and De Vuyst, L. 2002b. A novel area of predictive modelling: Describing functionality of beneficial microorganisms in foods. Int. J. Food Microbiol. 73, 251-259.
    • (2002) Int. J. Food Microbiol. , vol.73 , pp. 251-259
    • Leroy, F.1    Degeest, B.2    De Vuyst, L.3
  • 32
    • 0142165677 scopus 로고    scopus 로고
    • Enterococcus faecium RZS C5, an interesting bacteriocin producer to be used as a co-culture in food fermentation
    • Leroy, F., Foulquié moreno, M.R. and De Vuyst, L. 2002a. Enterococcus faecium RZS C5, an interesting bacteriocin producer to be used as a co-culture in food fermentation. Int. J. Food Microbiol. 88, 235-240.
    • (2002) Int. J. Food Microbiol. , vol.88 , pp. 235-240
    • Leroy, F.1    Foulquié moreno, M.R.2    De Vuyst, L.3
  • 33
    • 27944480794 scopus 로고    scopus 로고
    • Bacteriocins: Molecules of fundamental impact on the microbial ecology and potential food biopreservatives
    • Leite De Souza, E.L., Da Silva, C.A. and Paiva De Sousa, C. 2005. Bacteriocins: Molecules of fundamental impact on the microbial ecology and potential food biopreservatives. Braz. Arch. Biol. Technol. 48(4), 559-566.
    • (2005) Braz. Arch. Biol. Technol. , vol.48 , Issue.4 , pp. 559-566
    • Leite De Souza, E.L.1    Da Silva, C.A.2    Paiva De Sousa, C.3
  • 34
    • 0345192297 scopus 로고    scopus 로고
    • Modelling the interactions between Lactobacillus curvatus and Enterobacter cloacae I. Individual growth kinetics
    • Martens, D.E., Beal, C., Malakar, P., Zwietering, M.H. and Van'T Riet, K. 1999. Modelling the interactions between Lactobacillus curvatus and Enterobacter cloacae I. Individual growth kinetics. Int. J. Food Microbiol. 51, 53-65.
    • (1999) Int. J. Food Microbiol. , vol.51 , pp. 53-65
    • Martens, D.E.1    Beal, C.2    Malakar, P.3    Zwietering, M.H.4    Van'T Riet, K.5
  • 35
    • 0003052835 scopus 로고    scopus 로고
    • Potential use of bacteriocin-producing lactic acid bacteria in preservation of meats
    • Mcmullen, L.M. and Stiles, M.E. 1996. Potential use of bacteriocin-producing lactic acid bacteria in preservation of meats. J. Food Protec. 59(Suppl), 64-71.
    • (1996) J. Food Protec. , vol.59 , Issue.SUPPL. , pp. 64-71
    • Mcmullen, L.M.1    Stiles, M.2
  • 36
    • 0036193362 scopus 로고    scopus 로고
    • Modeling the growth and bacteriocin production by Lactobacillus amylovorus DCE 471 in response to temperature and pH values used for sourdough fermentations
    • Messens, W., Neysens, P., Vansieleghem, W., Vanderhoeven, J. and De Vuyst, L. 2002. Modeling the growth and bacteriocin production by Lactobacillus amylovorus DCE 471 in response to temperature and pH values used for sourdough fermentations. Appl. Environ. Microbiol. 1431-1435.
    • (2002) Appl. Environ. Microbiol. , pp. 1431-1435
    • Messens, W.1    Neysens, P.2    Vansieleghem, W.3    Vanderhoeven, J.4    De Vuyst, L.5
  • 37
    • 0014499225 scopus 로고
    • Effect of decreasing growth temperature on cell yield of Escherichia coli
    • Ng, H. 1969. Effect of decreasing growth temperature on cell yield of Escherichia coli. J. Bacteriol. 98(1), 232-237.
    • (1969) J. Bacteriol. , vol.98 , Issue.1 , pp. 232-237
    • Ng, H.1
  • 38
    • 0028236679 scopus 로고
    • Influence of pH on the production of enterocin 1146 during batch fermentation
    • Parente, E. and Ricciardi, A. 1994. Influence of pH on the production of enterocin 1146 during batch fermentation. Lett. Appl. Microbiol. 19, 12-15.
    • (1994) Lett. Appl. Microbiol. , vol.19 , pp. 12-15
    • Parente, E.1    Ricciardi, A.2
  • 39
    • 0028305901 scopus 로고
    • Influence of pH on growth and bacteriocin production by Lactococcus lactis subsp. lactis 140VWC during batch fermentation
    • Parente, E., Ricciardi, A. and Addario, G. 1994. Influence of pH on growth and bacteriocin production by Lactococcus lactis subsp. lactis 140VWC during batch fermentation. Appl. Microbiol. Biotechnol. 41, 388-394.
    • (1994) Appl. Microbiol. Biotechnol. , vol.41 , pp. 388-394
    • Parente, E.1    Ricciardi, A.2    Addario, G.3
  • 40
    • 0035699921 scopus 로고    scopus 로고
    • Modelling of the growth of populations of Listeria monocytogenes and a bacteriocin-producing strain of Lactobacillus in pure and mixed cultures
    • Pleasants, A.B., Soboleva, T.K., Dykes, G.A., Jones, R.J. and Filippov, A.E. 2001. Modelling of the growth of populations of Listeria monocytogenes and a bacteriocin-producing strain of Lactobacillus in pure and mixed cultures. Food Microbiol. 18, 605-615.
    • (2001) Food Microbiol. , vol.18 , pp. 605-615
    • Pleasants, A.B.1    Soboleva, T.K.2    Dykes, G.A.3    Jones, R.J.4    Filippov, A.5
  • 41
    • 0036694220 scopus 로고    scopus 로고
    • Regulation of antimicrobial peptide production by autoinducer mediated quorum sensing in lactic acid bacteria
    • Quadri, L.E.N. 2002. Regulation of antimicrobial peptide production by autoinducer mediated quorum sensing in lactic acid bacteria. A. Van Leeuwenhoek. 82, 133-145.
    • (2002) A. Van Leeuwenhoek. , vol.82 , pp. 133-145
    • Quadri, L.E.N.1
  • 42
    • 0021225490 scopus 로고
    • Antagonism by Gram-negarive bacteria to growth of Yersinia enterolitica in mixed cultures
    • Schiemann, D.A. and Olson, S.A. 1984. Antagonism by Gram-negarive bacteria to growth of Yersinia enterolitica in mixed cultures. Appl. Environ. Microbiol. 539-544.
    • (1984) Appl. Environ. Microbiol. , pp. 539-544
    • Schiemann, D.A.1    Olson, S.A.2
  • 43
    • 0035977381 scopus 로고    scopus 로고
    • Efficacy of nisin in combination with protective cultures against Listeria monocytogenes Scott A in tofu
    • Schillinger, U., Becker, B., Vignolo, G. and Holzapfel, W.H. 2001. Efficacy of nisin in combination with protective cultures against Listeria monocytogenes Scott A in tofu. Int. J. Food Microbiol. 71, 159-168.
    • (2001) Int. J. Food Microbiol. , vol.71 , pp. 159-168
    • Schillinger, U.1    Becker, B.2    Vignolo, G.3    Holzapfel, W.H.4
  • 44
    • 0024711247 scopus 로고
    • Antimicrobial activity of Lactobacillus sakei isolated from meat
    • Schillinger, U. and Lucke, F.K. 1989. Antimicrobial activity of Lactobacillus sakei isolated from meat. Appl. Environ. Microbiol. 55, 1901-1906.
    • (1989) Appl. Environ. Microbiol. , vol.55 , pp. 1901-1906
    • Schillinger, U.1    Lucke, F.K.2
  • 45
    • 33645393662 scopus 로고    scopus 로고
    • The interaction of the non-bacteriocinogenic Lactobacillus sakei 10A and lactocin S producing Lactobacillus sakei 148 towards Listeria monocytogenes on a model cooked ham
    • Vermeiren, L., Devlieghere, F., Vandekinderen, I. and Debevere, J. 2006. The interaction of the non-bacteriocinogenic Lactobacillus sakei 10A and lactocin S producing Lactobacillus sakei 148 towards Listeria monocytogenes on a model cooked ham. Food Microbiol. 23, 511-518.
    • (2006) Food Microbiol. , vol.23 , pp. 511-518
    • Vermeiren, L.1    Devlieghere, F.2    Vandekinderen, I.3    Debevere, J.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.