Acidification is not involved in the early inhibition of Staphylococcus aureus growth by Lactococcus lactis in milk
Seventy-five Lactococcus lactis strains were screened for their inhibitory effect on Staphylococcus aureus growth in milk. Most lactococcal strains had a strong antagonistic effect. Characterization of this effect showed that acidification was not involved in the inhibition observed within the first...
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| Veröffentlicht in: | International dairy journal 2008-02, Vol.18 (2), p.197-203 |
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| container_title | International dairy journal |
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| creator | Charlier, Cathy Even, Sergine Gautier, Michel Le Loir, Yves |
| description | Seventy-five
Lactococcus lactis strains were screened for their inhibitory effect on
Staphylococcus aureus growth in milk. Most lactococcal strains had a strong antagonistic effect. Characterization of this effect showed that acidification was not involved in the inhibition observed within the first 24
h of mixed culture. Alternate effects such as bacteriocin- or hydrogen peroxide-production were eliminated. These results question some generally accepted ideas and show that even low acidifying
L. lactis strains, widely used in raw milk soft cheeses, can efficiently inhibit
S. aureus growth even with initial contamination levels as high as 10
3
cfu
mL
−1. |
| doi_str_mv | 10.1016/j.idairyj.2007.03.015 |
| format | Article |
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Lactococcus lactis strains were screened for their inhibitory effect on
Staphylococcus aureus growth in milk. Most lactococcal strains had a strong antagonistic effect. Characterization of this effect showed that acidification was not involved in the inhibition observed within the first 24
h of mixed culture. Alternate effects such as bacteriocin- or hydrogen peroxide-production were eliminated. These results question some generally accepted ideas and show that even low acidifying
L. lactis strains, widely used in raw milk soft cheeses, can efficiently inhibit
S. aureus growth even with initial contamination levels as high as 10
3
cfu
mL
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Lactococcus lactis strains were screened for their inhibitory effect on
Staphylococcus aureus growth in milk. Most lactococcal strains had a strong antagonistic effect. Characterization of this effect showed that acidification was not involved in the inhibition observed within the first 24
h of mixed culture. Alternate effects such as bacteriocin- or hydrogen peroxide-production were eliminated. These results question some generally accepted ideas and show that even low acidifying
L. lactis strains, widely used in raw milk soft cheeses, can efficiently inhibit
S. aureus growth even with initial contamination levels as high as 10
3
cfu
mL
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Lactococcus lactis strains were screened for their inhibitory effect on
Staphylococcus aureus growth in milk. Most lactococcal strains had a strong antagonistic effect. Characterization of this effect showed that acidification was not involved in the inhibition observed within the first 24
h of mixed culture. Alternate effects such as bacteriocin- or hydrogen peroxide-production were eliminated. These results question some generally accepted ideas and show that even low acidifying
L. lactis strains, widely used in raw milk soft cheeses, can efficiently inhibit
S. aureus growth even with initial contamination levels as high as 10
3
cfu
mL
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| ispartof | International dairy journal, 2008-02, Vol.18 (2), p.197-203 |
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| language | eng |
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| source | Access via ScienceDirect (Elsevier) |
| subjects | acidification Biological and medical sciences cheese starters cheesemaking domain_sdv.ida.sma Food engineering Food industries Food microbiology Fundamental and applied biological sciences. Psychology Growth inhibition inhibitors Lactococcus lactis Life Sciences microbial growth Milk Milk and cheese industries. Ice creams Mixed cultures Staphylococcus aureus strain differences strains |
| title | Acidification is not involved in the early inhibition of Staphylococcus aureus growth by Lactococcus lactis in milk |
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