메뉴 건너뛰기




Volumn 18, Issue 1, 2012, Pages 62-66

Lactic acid bacteria from chicken carcasses with inhibitory activity against Salmonella spp. and Listeria monocytogenes

Author keywords

Biopreservation; Lactic acid bacteria; Listeria; Poultry; Salmonella

Indexed keywords

BIOGENIC AMINE; CATALASE; RNA 16S; RNA 23S;

EID: 84856712204     PISSN: 10759964     EISSN: 10958274     Source Type: Journal    
DOI: 10.1016/j.anaerobe.2011.09.009     Document Type: Article
Times cited : (19)

References (43)
  • 1
    • 0030849841 scopus 로고    scopus 로고
    • Incidence of Listeria monocytogenes in poultry and poultry products obtained from Belgian and French abbatoirs
    • Uyttendaele M.R., Neyts K.D., Lips R.M., Debevere J.M. Incidence of Listeria monocytogenes in poultry and poultry products obtained from Belgian and French abbatoirs. Food Microbiol 1997, 14:339-345.
    • (1997) Food Microbiol , vol.14 , pp. 339-345
    • Uyttendaele, M.R.1    Neyts, K.D.2    Lips, R.M.3    Debevere, J.M.4
  • 2
    • 0035739599 scopus 로고    scopus 로고
    • Preserving non-fermented refrigerated foods with microbial cultures - a review
    • Rodgers S. Preserving non-fermented refrigerated foods with microbial cultures - a review. Trends Food Sci Tech 2001, 1:276-284.
    • (2001) Trends Food Sci Tech , vol.1 , pp. 276-284
    • Rodgers, S.1
  • 3
    • 0034389562 scopus 로고    scopus 로고
    • Utilization of microbes to process and preserve meat
    • Lucke F.K. Utilization of microbes to process and preserve meat. Meat Sci 2000, 56:105-115.
    • (2000) Meat Sci , vol.56 , pp. 105-115
    • Lucke, F.K.1
  • 4
    • 61849179839 scopus 로고    scopus 로고
    • Functional properties of novel protective lactic acid bacteria and application in raw chicken meat against Listeria monocytogenes and Salmonella enteritidis
    • Maragkoudakis P.E., Mountzouris K.C., Psyrras D., Cremonese S., Fischer J., Cantor M.D., et al. Functional properties of novel protective lactic acid bacteria and application in raw chicken meat against Listeria monocytogenes and Salmonella enteritidis. Int J Food Microbiol 2009, 130:219-226.
    • (2009) Int J Food Microbiol , vol.130 , pp. 219-226
    • Maragkoudakis, P.E.1    Mountzouris, K.C.2    Psyrras, D.3    Cremonese, S.4    Fischer, J.5    Cantor, M.D.6
  • 5
    • 0028876862 scopus 로고
    • Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes
    • Holzapfel W.H., Geisen R., Schillinger U. Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes. Int J Food Microbiol 1995, 24:343-362.
    • (1995) Int J Food Microbiol , vol.24 , pp. 343-362
    • Holzapfel, W.H.1    Geisen, R.2    Schillinger, U.3
  • 7
    • 34547929062 scopus 로고    scopus 로고
    • Different probiotic properties for Lactobacillus fermentum strains isolated from swine and poultry
    • Lin W.-H., Yu B., Jang S.-H., Tsen H.-Y. Different probiotic properties for Lactobacillus fermentum strains isolated from swine and poultry. Anaerobe 2007, 13:107-113.
    • (2007) Anaerobe , vol.13 , pp. 107-113
    • Lin, W.-H.1    Yu, B.2    Jang, S.-H.3    Tsen, H.-Y.4
  • 8
    • 67349236697 scopus 로고    scopus 로고
    • Selection and evaluation of seafood-borne psychrotrophic lactic acid bacteria as inhibitors of pathogenic and spoilage bacteria
    • Matamoros S., Pilet M.F., Gigout F., Prevost H., Leroi F. Selection and evaluation of seafood-borne psychrotrophic lactic acid bacteria as inhibitors of pathogenic and spoilage bacteria. Food Microbiol 2009, 26:638-644.
    • (2009) Food Microbiol , vol.26 , pp. 638-644
    • Matamoros, S.1    Pilet, M.F.2    Gigout, F.3    Prevost, H.4    Leroi, F.5
  • 9
    • 4444226009 scopus 로고    scopus 로고
    • Evaluation of meat borne lactic acid bacteria as protective cultures for the biopreservation of cooked meat products
    • Vermeiren L., Devlieghere F., Debevere J. Evaluation of meat borne lactic acid bacteria as protective cultures for the biopreservation of cooked meat products. Int J Food Microbiol 2004, 96:149-164.
    • (2004) Int J Food Microbiol , vol.96 , pp. 149-164
    • Vermeiren, L.1    Devlieghere, F.2    Debevere, J.3
  • 10
    • 33847007983 scopus 로고    scopus 로고
    • Use of microbial antagonism to reduce pathogen levels on produce and meat products: a review
    • Kostrzynska M., Bachand A. Use of microbial antagonism to reduce pathogen levels on produce and meat products: a review. Can J Microbiol 2006, 52:1017-1026.
    • (2006) Can J Microbiol , vol.52 , pp. 1017-1026
    • Kostrzynska, M.1    Bachand, A.2
  • 11
    • 31544443000 scopus 로고    scopus 로고
    • Functional meat starter cultures for improved sausage fermentation
    • Leroy F., Verluyten J., De Vuyst L. Functional meat starter cultures for improved sausage fermentation. Int J Food Microbiol 2006, 106:270-285.
    • (2006) Int J Food Microbiol , vol.106 , pp. 270-285
    • Leroy, F.1    Verluyten, J.2    De Vuyst, L.3
  • 12
    • 14344264950 scopus 로고    scopus 로고
    • Carnobacterium divergens and Carnobacterium maltaromaticum as spoilers or protective cultures in meat and seafood: phenotypic and genotypic characterization
    • Laursen B.G., Bay L., Cleenwerck I., Vancanneyt M., Swings J., Dalgaard P., et al. Carnobacterium divergens and Carnobacterium maltaromaticum as spoilers or protective cultures in meat and seafood: phenotypic and genotypic characterization. Syst Appl Microbiol 2005, 28:151-164.
    • (2005) Syst Appl Microbiol , vol.28 , pp. 151-164
    • Laursen, B.G.1    Bay, L.2    Cleenwerck, I.3    Vancanneyt, M.4    Swings, J.5    Dalgaard, P.6
  • 13
    • 0242489096 scopus 로고    scopus 로고
    • Bactericidal effects of Lactobacillus reuteri and allyl isothiocyanate on Escherichia coli O157:H7 in refrigerated ground beef
    • Muthukumarasamy P., Han J., Holley R. Bactericidal effects of Lactobacillus reuteri and allyl isothiocyanate on Escherichia coli O157:H7 in refrigerated ground beef. JFood Prot 2003, 66:2038-2044.
    • (2003) JFood Prot , vol.66 , pp. 2038-2044
    • Muthukumarasamy, P.1    Han, J.2    Holley, R.3
  • 14
    • 0037339783 scopus 로고    scopus 로고
    • Antagonism action of cells of Lactobacillus delbrueckii subsp. Lactis against pathogenic and spoilage microorganisms in fresh meat systems
    • Senne M.M., Gilliland S.E. Antagonism action of cells of Lactobacillus delbrueckii subsp. Lactis against pathogenic and spoilage microorganisms in fresh meat systems. JFood Prot 2003, 66:418-425.
    • (2003) JFood Prot , vol.66 , pp. 418-425
    • Senne, M.M.1    Gilliland, S.E.2
  • 15
    • 0032006536 scopus 로고    scopus 로고
    • Antagonistic action of cells of Lactobacillus lactis toward Escherichia coli O157:H7 on refrigerated raw chicken meat
    • Brashears M.M., Reilly S.S., Gilliland S.E. Antagonistic action of cells of Lactobacillus lactis toward Escherichia coli O157:H7 on refrigerated raw chicken meat. JFood Prot 1998, 61:166-170.
    • (1998) JFood Prot , vol.61 , pp. 166-170
    • Brashears, M.M.1    Reilly, S.S.2    Gilliland, S.E.3
  • 16
    • 79957857814 scopus 로고    scopus 로고
    • Biopreservation
    • Elsevier Ltd. W.K. Jensen (Ed.)
    • Koch A.Granly Biopreservation. Encyclopedia of meat sciences 2004, 68-74. Elsevier Ltd. W.K. Jensen (Ed.).
    • (2004) Encyclopedia of meat sciences , pp. 68-74
    • Koch, A.G.1
  • 17
    • 33846587925 scopus 로고    scopus 로고
    • Effects of lactic acid and lauricidin on the survival of Listeria monocytogenes Salmonella enteritidis and Escherichia coli O157: H7 in chicken breast stored at 4°C
    • Anang D.M., Rusul G., Bakar J., Ling F.H. Effects of lactic acid and lauricidin on the survival of Listeria monocytogenes Salmonella enteritidis and Escherichia coli O157: H7 in chicken breast stored at 4°C. Food Control 2007, 18:961-969.
    • (2007) Food Control , vol.18 , pp. 961-969
    • Anang, D.M.1    Rusul, G.2    Bakar, J.3    Ling, F.H.4
  • 18
    • 33750800426 scopus 로고    scopus 로고
    • Efficacy of lactic acid against Listeria monocytogenes attached to poultry skin during refrigerated storage
    • Gonzalez-Fandos E., Dominguez J.L. Efficacy of lactic acid against Listeria monocytogenes attached to poultry skin during refrigerated storage. JAppl Microbiol 2006, 101:1331-1339.
    • (2006) JAppl Microbiol , vol.101 , pp. 1331-1339
    • Gonzalez-Fandos, E.1    Dominguez, J.L.2
  • 19
    • 0025937804 scopus 로고
    • Inhibition, survival and growth of Listeria monocytogenes on poultry as influenced by buffered lactic acid treatment and modified atmosphere packaging
    • Zeitoun A.A., Debevere J.M. Inhibition, survival and growth of Listeria monocytogenes on poultry as influenced by buffered lactic acid treatment and modified atmosphere packaging. Int J Food Microbiol 1991, 14:161-169.
    • (1991) Int J Food Microbiol , vol.14 , pp. 161-169
    • Zeitoun, A.A.1    Debevere, J.M.2
  • 20
    • 79955013065 scopus 로고    scopus 로고
    • Prevalence and antimicrobial resistance of Salmonella serovars from chicken carcasses in Northern Greece
    • Sakaridis I., Soultos N., Iossifidou E., Koidis P., Ambrosiadis I. Prevalence and antimicrobial resistance of Salmonella serovars from chicken carcasses in Northern Greece. JFood Saf 2011, 31(2):203-210.
    • (2011) JFood Saf , vol.31 , Issue.2 , pp. 203-210
    • Sakaridis, I.1    Soultos, N.2    Iossifidou, E.3    Koidis, P.4    Ambrosiadis, I.5
  • 21
    • 79958176852 scopus 로고    scopus 로고
    • Prevalence and antimicrobial resistance of Listeria monocytogenes isolated from chicken carcasses
    • Sakaridis I., Soultos N., Iossifidou E., Papa A., Ambrosiadis I., Koidis P. Prevalence and antimicrobial resistance of Listeria monocytogenes isolated from chicken carcasses. JFood Prot 2011, 74(6):1017-1021.
    • (2011) JFood Prot , vol.74 , Issue.6 , pp. 1017-1021
    • Sakaridis, I.1    Soultos, N.2    Iossifidou, E.3    Papa, A.4    Ambrosiadis, I.5    Koidis, P.6
  • 22
    • 76849103311 scopus 로고    scopus 로고
    • Acomparison of six methods for genomic DNA extraction suitable for PCR-based genotyping applications using ovine milk samples
    • Psifidi A., Dovas C.I., Banos G. Acomparison of six methods for genomic DNA extraction suitable for PCR-based genotyping applications using ovine milk samples. Mol Cell Probe 2010, 24(2):93-98.
    • (2010) Mol Cell Probe , vol.24 , Issue.2 , pp. 93-98
    • Psifidi, A.1    Dovas, C.I.2    Banos, G.3
  • 23
    • 2542629108 scopus 로고    scopus 로고
    • Ion-pair high-performance liquid chromatographic determination of biogenic amines in meat and meat products
    • Hernández-Jover T., Izquierdo-Pulido M., Veciana-Nogués M.T., Vidal Carou M.C. Ion-pair high-performance liquid chromatographic determination of biogenic amines in meat and meat products. JAgr Food Chem 1996, 44(9):2710-2715.
    • (1996) JAgr Food Chem , vol.44 , Issue.9 , pp. 2710-2715
    • Hernández-Jover, T.1    Izquierdo-Pulido, M.2    Veciana-Nogués, M.T.3    Vidal Carou, M.C.4
  • 24
    • 0036679610 scopus 로고    scopus 로고
    • Study of domestic refrigerator temperature and analysis of factors affecting temperature: a French survey
    • Laguerre O., Derens E., Palagos B. Study of domestic refrigerator temperature and analysis of factors affecting temperature: a French survey. Int J Refrig 2002, 25(5):653-659.
    • (2002) Int J Refrig , vol.25 , Issue.5 , pp. 653-659
    • Laguerre, O.1    Derens, E.2    Palagos, B.3
  • 25
  • 26
    • 46349103106 scopus 로고    scopus 로고
    • Characterization of lactic acid bacteria isolated from poultry farms in Senegal
    • Ibourahema C., Dauphin R.D., Jacqueline D., Thonart P. Characterization of lactic acid bacteria isolated from poultry farms in Senegal. Afr J Biotechnol 2008, 7(12):2006-2012.
    • (2008) Afr J Biotechnol , vol.7 , Issue.12 , pp. 2006-2012
    • Ibourahema, C.1    Dauphin, R.D.2    Jacqueline, D.3    Thonart, P.4
  • 27
    • 57349199279 scopus 로고    scopus 로고
    • Biopreservative activity of lactic acid bacteria on suya produced from poultry meat
    • Adesokan I.A., Odetoyinbo B.B., Olubamiwa A.O. Biopreservative activity of lactic acid bacteria on suya produced from poultry meat. Afr J Biotechnol 2008, 7(20):3799-3803.
    • (2008) Afr J Biotechnol , vol.7 , Issue.20 , pp. 3799-3803
    • Adesokan, I.A.1    Odetoyinbo, B.B.2    Olubamiwa, A.O.3
  • 28
    • 83355167743 scopus 로고    scopus 로고
    • Isolation and identification of lactic acid bacteria from raw poultry meat
    • Lengkey H.A.W., Balia R.L., Togoe I., Tasbac B.A., Ludong M. Isolation and identification of lactic acid bacteria from raw poultry meat. Biotech Anim Husb 2009, 25(5-6):1071-1077.
    • (2009) Biotech Anim Husb , vol.25 , Issue.5-6 , pp. 1071-1077
    • Lengkey, H.A.W.1    Balia, R.L.2    Togoe, I.3    Tasbac, B.A.4    Ludong, M.5
  • 29
    • 38849152309 scopus 로고    scopus 로고
    • Identification of lactic acid bacteria from poultry feces: evidence on anti-Campylobacter and anti-Listeria activities
    • Nazef L., Belguesmia Y., Tani A., Prévost H., Drider D. Identification of lactic acid bacteria from poultry feces: evidence on anti-Campylobacter and anti-Listeria activities. Poult Sci 2008, 87:329-334.
    • (2008) Poult Sci , vol.87 , pp. 329-334
    • Nazef, L.1    Belguesmia, Y.2    Tani, A.3    Prévost, H.4    Drider, D.5
  • 30
    • 36049042597 scopus 로고    scopus 로고
    • Identification and antimicrobial susceptibility of lactic acid bacteria from retail fermented foods
    • Ge B., Jiang P., Han F., Saleh N.K., Dhiman N., Fedorko D.P., et al. Identification and antimicrobial susceptibility of lactic acid bacteria from retail fermented foods. JFood Prot 2007, 70(11):2606-2612.
    • (2007) JFood Prot , vol.70 , Issue.11 , pp. 2606-2612
    • Ge, B.1    Jiang, P.2    Han, F.3    Saleh, N.K.4    Dhiman, N.5    Fedorko, D.P.6
  • 31
    • 26944448209 scopus 로고    scopus 로고
    • Comparison of API 50 CH strips to whole-chromosomal DNA probes for identification of Lactobacillus species
    • Boyd M.A., Antonio M.A.D., Hillier S.L. Comparison of API 50 CH strips to whole-chromosomal DNA probes for identification of Lactobacillus species. JClin Microbiol 2005, 43(10):5309-5311.
    • (2005) JClin Microbiol , vol.43 , Issue.10 , pp. 5309-5311
    • Boyd, M.A.1    Antonio, M.A.D.2    Hillier, S.L.3
  • 32
    • 24744448619 scopus 로고    scopus 로고
    • Rapid identification of Lactobacillus acidophilus by restriction analysis of the 16S-23S rRNA intergenic spacer region and flanking 23S rRNA gene
    • Han K.-S., Kim Y., Choi S., Oh S., Park S., Kim S.-H., et al. Rapid identification of Lactobacillus acidophilus by restriction analysis of the 16S-23S rRNA intergenic spacer region and flanking 23S rRNA gene. Biotechnol Lett 2005, 27:1183-1188.
    • (2005) Biotechnol Lett , vol.27 , pp. 1183-1188
    • Han, K.-S.1    Kim, Y.2    Choi, S.3    Oh, S.4    Park, S.5    Kim, S.-H.6
  • 33
    • 0035283752 scopus 로고    scopus 로고
    • Rapid PCR-based procedure to identify lactic acid bacteria: application to six common Lactobacillus species
    • Chagnaud P., Machinis K., Coutte L.A., Marecat A., Marcenier A. Rapid PCR-based procedure to identify lactic acid bacteria: application to six common Lactobacillus species. JMicrobiol Methods 2001, 44:139-148.
    • (2001) JMicrobiol Methods , vol.44 , pp. 139-148
    • Chagnaud, P.1    Machinis, K.2    Coutte, L.A.3    Marecat, A.4    Marcenier, A.5
  • 34
    • 75749144185 scopus 로고    scopus 로고
    • Formation of biogenic amines by Gram-negative bacteria isolated from poultry skin
    • Bunkova L., Bunka F., Klcovska P., Mrkvicka V., Dolezalova M., Kracmar S. Formation of biogenic amines by Gram-negative bacteria isolated from poultry skin. Food Chem 2010, 121:203-206.
    • (2010) Food Chem , vol.121 , pp. 203-206
    • Bunkova, L.1    Bunka, F.2    Klcovska, P.3    Mrkvicka, V.4    Dolezalova, M.5    Kracmar, S.6
  • 35
    • 33746906252 scopus 로고    scopus 로고
    • Relation of biogenic amines to microbial and sensory changes of precooked chicken meat stored aerobically and under modified atmosphere packaging at 4°C
    • Patsias A., Chouliara I., Paleologos E.K., Savvaidis I., Kontominas M.G. Relation of biogenic amines to microbial and sensory changes of precooked chicken meat stored aerobically and under modified atmosphere packaging at 4°C. Eur Food Res Technol 2006, 223:683-689.
    • (2006) Eur Food Res Technol , vol.223 , pp. 683-689
    • Patsias, A.1    Chouliara, I.2    Paleologos, E.K.3    Savvaidis, I.4    Kontominas, M.G.5
  • 36
    • 34648825698 scopus 로고    scopus 로고
    • Formation of cadaverine, histamine, putrescine and tyramine by bacteria isolated from meat, fermented sausages and cheeses
    • Pircher A., Bauer F., Paulsen P. Formation of cadaverine, histamine, putrescine and tyramine by bacteria isolated from meat, fermented sausages and cheeses. Eur Food Res Technol 2007, 226:225-231.
    • (2007) Eur Food Res Technol , vol.226 , pp. 225-231
    • Pircher, A.1    Bauer, F.2    Paulsen, P.3
  • 37
    • 0033408543 scopus 로고    scopus 로고
    • Improved screening procedure for biogenic amine production by lactic acid bacteria
    • Bover-Cid S., Holzapfel W.H. Improved screening procedure for biogenic amine production by lactic acid bacteria. Int J Food Microbiol 1999, 53:33-41.
    • (1999) Int J Food Microbiol , vol.53 , pp. 33-41
    • Bover-Cid, S.1    Holzapfel, W.H.2
  • 38
    • 0029092905 scopus 로고
    • Biogenic amine formation by poultry-associated spoilage and pathogenic bacteria
    • Geornaras I., Dykes G.A., von Holy A. Biogenic amine formation by poultry-associated spoilage and pathogenic bacteria. Lett Appl Microbiol 1995, 21:164-168.
    • (1995) Lett Appl Microbiol , vol.21 , pp. 164-168
    • Geornaras, I.1    Dykes, G.A.2    von Holy, A.3
  • 39
    • 80052807570 scopus 로고    scopus 로고
    • Tyrosine- and histidine-decarboxylase positive lactic acid bacteria and enterococci in dry fermented sausages
    • Komprda T., Sladkova P., Petirova E., Dohnal V., Burdychova R. Tyrosine- and histidine-decarboxylase positive lactic acid bacteria and enterococci in dry fermented sausages. Meat Sci 2010, 86:870-877.
    • (2010) Meat Sci , vol.86 , pp. 870-877
    • Komprda, T.1    Sladkova, P.2    Petirova, E.3    Dohnal, V.4    Burdychova, R.5
  • 40
    • 34347357592 scopus 로고    scopus 로고
    • Biogenic amine production by lactic acid bacteria, acetic bacteria and yeast isolated from wine
    • Landete J.M., Ferrer S., Pardo I. Biogenic amine production by lactic acid bacteria, acetic bacteria and yeast isolated from wine. Food Control 2007, 18:1569-1574.
    • (2007) Food Control , vol.18 , pp. 1569-1574
    • Landete, J.M.1    Ferrer, S.2    Pardo, I.3
  • 41
    • 0038777285 scopus 로고    scopus 로고
    • Screening of biogenic amine production by lactic acid bacteria isolated from grape and wine
    • Moreno-Arribas M.V., Polo M.C., Jorganes F., Munoz R. Screening of biogenic amine production by lactic acid bacteria isolated from grape and wine. Int J Food Microbiol 2003, 84:117-123.
    • (2003) Int J Food Microbiol , vol.84 , pp. 117-123
    • Moreno-Arribas, M.V.1    Polo, M.C.2    Jorganes, F.3    Munoz, R.4
  • 42
    • 0021977601 scopus 로고
    • Production of amines in monoxenic chicken inoculated with a Lactobacillus strain isolated from holoxenic (conventional) cook crop
    • Alan R. Liss, New York, B.S. Wostmann, J.R. Pleasants, B.A. Teah (Eds.)
    • Nugon-Baundon L., Szylit O., Chaigneau M., Dierick N., Raibaud P. Production of amines in monoxenic chicken inoculated with a Lactobacillus strain isolated from holoxenic (conventional) cook crop. Germfree research: microflora control and its application to the biochemical sciences 1985, 119-122. Alan R. Liss, New York. B.S. Wostmann, J.R. Pleasants, B.A. Teah (Eds.).
    • (1985) Germfree research: microflora control and its application to the biochemical sciences , pp. 119-122
    • Nugon-Baundon, L.1    Szylit, O.2    Chaigneau, M.3    Dierick, N.4    Raibaud, P.5


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.