Modelling antagonic effect of lactic acid bacteria supernatants on some pathogenic bacteria

Brazilian Archives of Biology and Technology

Volumn 52, Issue SPL.ISS., 2009, Pages 29-36

  Portella, Augustus Caeser Franke ^a   Karp, Susan ^a   Scheidt, Gessiel Newton ^a   Woiciechwski, Adenise Lorenci ^a   Parada, Jose Luis ^a   Soccol, Carlos Ricardo ^a  

^a FEDERAL UNIVERSITY OF PARANÁ   (Brazil)

Author keywords

Bioprotection; Statistical model; Survival analysis

Indexed keywords

EID: 84861407776     PISSN: 15168913     EISSN: 16784324     Source Type: Journal    
DOI: 10.1590/S1516-89132009000700004     Document Type: Article

References (44)

1. Al-Nabulsi, A. A. and Holley, R. A. (2007), Effects on Escherichia coli O157:H7 and meat starter cultures of bovine lactoferrin in broth and microencapsulated lactoferrin in dry sausage batters. International Journal of Food Microbiology, 113, 84-91.
2. Baranyi, J. and Roberts, T. A. (1994), A dynamic approach to predicting bacterial growth in food. International Journal of Food Microbiology, 23, 277-294.
3. Buchanan, R. L.; Whiting, R. C.; Damert, W. C. (1997), When is simple good enough: a comparison of the Gompertz, Baranyi, and three-phase linear models for fitting bacterial growth curves. Journal of Food Microbiology, 14, 313-326.
4. Caplice, E. and Fitzgerald, G. F. (1999), Food fermentations: role of microorganisms in food production and preservation. International Journal of Food Microbiology, 50, 131-149.
5. Carvalho, J.C; Oishi, B. O.; Soccol, C. R. (2005), Biopgments From Monascus: Strains Selection, Citrinin Production and Color Stability. Brazilian Archives of Biology and Technology, 48, 885-894.
6. Carvalho, M. S. (2005), Análise de sobrevida: teoria e aplicações em saúde. Editora Fio Cruz. 263-358.
7. Cocolin, L.; Rantsiou, K.; Iacumin, L.; Urso, R.; Cantoni, C.; Comi, G. (2004), Study of the ecology of fresh sausages and characterization of populations of lactic acid bactéria by molecular methods. Applied and Environmental Microbiology, 70, 1883-1894.
8. Chikthimmah, N.; Guyer, R. B.; Knabel, S. J. (2001), Validation of a 5-Log10 Reduction of Listeria monocytogenes following Simulated Commercial Processing of Lebanon Bologna in a model System. Journal of Food Protection, 64, 873-876.
9. Colossimo, E. A. and Giolo, S. R. (2006), Análise de sobrevivência aplicada. Editora Edgard Blücher, São Paulo.
10. Cox, D. R. and Oakes, D. (1984), Analysis of Survival Data. London, U.K.: Chapman and Hall, 201.
11. Crowley, J. and Breslow, N. (1994), Statistical analysis of survival data. Annual Review of Public Health, 5, 385-411.
12. Ederer, F.; Axtell, L. M.; Cutler, S. J. (1961), The relative survival rate: A statistical methodology. Journal of the National Cancer Institute, 6, 101-121.
13. Encinas, J. P.; Sanz, J. J.; García-López, M. L.; Otero, A. (1999), Behaviour of Listeria spp. in naturally contaminated chorizo (Spanish fermented sausage). International Journal of Food Microbiology, 46, 167-171.
14. Holzapfel, W. H. and Geisen, R. (1995), U. Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzimes. International Journal of Food Microbiology, 24, 343-362.
15. Hugas, M.; Garriga, M.; Aymerich T.; Monfort J. M. (1993), Biochemical characterization of lactobacilli from dry fermented sausages. International Journal of Food Microbiology, 18, 107-113.
16. Hugas, M. (1998), Bacteriocinogenic lactic acid bacteria for biopreservation of meat and meat products. Meat Science, 49, 139-150.
17. Hochberger, Y. (1998), A sharper Bonferroni procedure for multiple tests of significance. Biometrika, 75, 800-802.
18. Jarvis, B. (1989), Statistical aspects of the microbiological analysis of foods. Elsevier Science Publishers, Amsterdam, The Netherlands.
19. Kaplan E. L. and Meier P. (1958), Nonparametric estimation from incomplete observations. Journal of the American Statistical Association, 53, 457-481.
20. Klaenhammer, T. R. (2001), Probiotics and prebiotics. In: Doyle, M. P.; Beuchat, L. R.; Montville, T. Journal of Food Microbiology: fundamentals and frontiers. 2.ed. Washington: ASM, 797-811.
21. Klaenhammer, T. R. (1993), Genetics of bacteriocins produced by lactic acid bacteria. FEMS Microbialogy, 12, 39-86.
22. Kleinbaum, D. G. (1995), Survival Analysis: A Self-Learning Text. New York: Springer.
23. Koutsoumanis, K. P. and Sofos, J. N. (2005), Effect of inoculum size on the combined temperature, pH and aw limits for growth of Listeria monocytogenes. International Journal of Food Microbiology, 104, 83-91.
24. Lee, E. T. (1992), Statistical Methods for Survival Data Analysis. 2.ed. New York: John Wiley and Sons.
25. Lücke, F. K. (2000), Utilization of microbes to process and preserve meat. Meat Science, 56, 105-115.
26. Man, J. C.; Rogosa, M.; Sharpe, M. E. (1961), A medium for the cultivation of Lactobacilli. Journal of Applied Bacteriology, 23, 130-135.
27. Mantel N. (1966), Evaluation of Survival data and two new rank order statistics arising in its consideration. Cancer Chemotherapy Reports, 50, 163-170.
28. Nightingale, K. K., Thippareddi, H., Phebus, R. K., Marsden, J. L., Nutsch, A.L., 2006. Validation of Traditional Italian-Style Salami Manufacturing Process for Control of Salmonella and Listeria monocytogenes. Journal of Food Protection, 69, 794-800.
29. Nissen, H. and Holck, A. (1998), Survival of Escherichia coli o157:H7, Listeria monocytogenes and Salmonella kentuckyin Norwegian fermented, dry sausage. International Journal of Food Microbiology, 15, 273-279.
30. Parada, J. L.; Caron, C.R.; Medeiros, A. B. P.; Soccol, C. R. (2007), Bacteriocins from lactic acid bacteria:purification properties and use as biopreservatives. Brazilian Archives of Biology and Technology, 50, 521-542.
31. Peto, R.; Pike, M. C.; Armitage, P.; Breslow, N. E.; Cox, D. R.; Howard, S. V.; Mantel, N.; McPherson, K.; Peto, J.; Smith, P.G. (1977), Design and analysis of randomized clinical trials requiring prolonged observation of each patient. II. Analysis and examples. British Journal of Cancer, 35, 1-39.
32. Prado, F.; Parada, J.; Pandey, A.; Soccol, C. (2008), Trends in non-dairy probiotic beverages. Food Research International, 41, 111-123.
33. Ramadas, N. V.; Singh, S. K.; Soccol, C. R.; Pandey, A. (2009), Polyhydroxybutyrate production using agroindustrial residues as substrate by Bacillus sphaericus NCIM 5149. Brazilian Archives of Biology and Technology, 52, 17-23.
34. Rasmussen, M. A.; Cray, W. C.; Casey, T. A. (1993), Rumen contents as a reservoir of enterohemorraghic Escherichia coli. FEMS Microbiology-Letters, 114, 79-84.
35. Samelis, J.; Metaxopoulos, J.; Vlassi, M.; Pappa, A. (1998), Stability and safety of traditional Greek salami-a microbiological ecology study. International Journal of Food Microbiology, 44, 69-82.
36. Sanada, C. T. N.; Karp, S. G.; Spier, M. R.; Portella, A. C.; Gouvêa, P. M.; Yamaguishi, C. T.; Vandenberghe, L. P. S.; Pandey, A.; Soccol, C. R. (2009), Utilization of soybean vinasse for ?-galactosidase production. Food Research International, 42, 487-496.
37. Shah, N. P. (2000), Probiotic bacteria: Selective enumeration and survival in dairy foods. Journal Dairy Science, 83, 894-907.
38. Schillinger, U. and Lücke, F. K. (1989), Antibacterial activity of Lactobacillus sake isolated from meat. Applied and Environmental Microbiology, 55, 1901-1906.
39. Stiles, M. E. (1996), Biopreservation by lactic acid bacteria. Antonie Leeuwenhoek, 70, 331-345.
40. Tagg, J. R.; Dajani, A. S.; Wannamaker, L. W. (1976), Bacteriocins of gram-positive bacteria. Bacteriology, 40, 722-756.
41. Yamagushi, C. T.; Sanada, C. T. N.; Gouvêa, P. M.; Pandey, A.; Woiciechowski A. L.; Parada, J. L.; Soccol, C. R. (2009), Biotechnologycal process for producing black bean slurry without stachyose. Food Research International, 42, 425-429.
42. Thévenot, D.; Delignette-Muller, M. L.; Christieans, S.; Vernozy-Rozand, C. (2005), Fate of Listeria monocytogenes in experimentally contaminated French sausages. International Journal of Food Microbiology, 101, 189-200.
43. Työppönen, S.; Markkula, A.; Petäjä, E.; Suihko, M. L.; Mattila-Sandholm, T. (2003), Survival of Listeria monocytogenes in North European type dry sausages fermented by bioprotective meat starter cultures. Food Control, 14, 181-185.
44. Vermeiren, L.; Devlieghere, F.; Debevere, J. (2004), Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation of cooked meat products. International Journal of Food Microbiology, 96,149-164.