USE OF LACTIC ACID BACTERIA FOR BIOPROTECTION

The present invention shows for the first time that lactic acid bacteria and/or their produced antimicrobial compounds can significantly reduce the survival of C. jejuni at low temperatures. Lactobacillus salivarius VH02 and Lactobacillus salivarius VHO7, isolated from chicken caeca, produce anti- C...

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Bibliographische Detailangaben
Hauptverfasser:	SKOVGAARD VEGGE, CHRISTINA, OVSEPIAN, ARMEN, HALBERG LARSEN, MARIANNE
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	AGRICULTURE ANIMAL HUSBANDRY BEER BIOCHEMISTRY BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES, AS HERBICIDES CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FISHING FORESTRY HUMAN NECESSITIES HUNTING METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PEST REPELLANTS OR ATTRACTANTS PLANT GROWTH REGULATORS PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTSTHEREOF PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS TRAPPING VINEGAR WINE
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Beschreibung
Zusammenfassung:	The present invention shows for the first time that lactic acid bacteria and/or their produced antimicrobial compounds can significantly reduce the survival of C. jejuni at low temperatures. Lactobacillus salivarius VH02 and Lactobacillus salivarius VHO7, isolated from chicken caeca, produce anti- Campylobacter compound(s), which can efficiently reduce or kill C. jejuni under cool conditions, as well as under optimal growth conditions. The results encourage the possibility of exploring these compounds in a chicken meat bio-reservative context.