Bacteriocin exposure and food ingredients influence on growth and virulence of Listeria monocytogenes in a model meat gravy system
The antilisterial activity of bacteriocin-producing Lactobacillus sakei 1 bac(+) alone and combined with food ingredients (sodium chloride, D-glucose, oregano, black pepper) was studied in a model meat gravy (1.8% proteose peptone, 1.2% meat extract, 0.6% yeast extract, 2.0% corn starch) kept under...
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| Veröffentlicht in: | Journal of food safety 2003-10, Vol.23 (3), p.201-217 |
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| creator | Alves, V.F Lavrador, M.A.S De Martinis, E.C.P |
| description | The antilisterial activity of bacteriocin-producing Lactobacillus sakei 1 bac(+) alone and combined with food ingredients (sodium chloride, D-glucose, oregano, black pepper) was studied in a model meat gravy (1.8% proteose peptone, 1.2% meat extract, 0.6% yeast extract, 2.0% corn starch) kept under refrigeration for 10 days. Two strains of L. monocytogenes (serotypes 4b and 1/2a) were employed in coinoculation experiments and Lactobacillus sakei ATCC 15521 was used as a negative control for bacteriocin production. The LAB bac(+) strain was more effective in inhibiting both L. monocytogenes serotypes than the LAB bac(-) strain. The serotype 4b was more sensitive to bacteriocin than serotype 1/2a. The effect of the ingredients on inhibition of L. monocytogenes was serotype dependent. Bacteriocin exposure did not affect sensitivity to ampicilin and rifampicin. However, L. monocytogenes partially lost their hemolytic activity after exposure to bacteriocin-producing Lb. sakei 1 and food ingredients. |
| doi_str_mv | 10.1111/j.1745-4565.2003.tb00363.x |
| format | Article |
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Two strains of L. monocytogenes (serotypes 4b and 1/2a) were employed in coinoculation experiments and Lactobacillus sakei ATCC 15521 was used as a negative control for bacteriocin production. The LAB bac(+) strain was more effective in inhibiting both L. monocytogenes serotypes than the LAB bac(-) strain. The serotype 4b was more sensitive to bacteriocin than serotype 1/2a. The effect of the ingredients on inhibition of L. monocytogenes was serotype dependent. Bacteriocin exposure did not affect sensitivity to ampicilin and rifampicin. However, L. monocytogenes partially lost their hemolytic activity after exposure to bacteriocin-producing Lb. sakei 1 and food ingredients.</description><identifier>ISSN: 0149-6085</identifier><identifier>EISSN: 1745-4565</identifier><identifier>DOI: 10.1111/j.1745-4565.2003.tb00363.x</identifier><identifier>CODEN: JFSADP</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>ampicillin ; antibacterial properties ; antibiotic resistance ; bacterial contamination ; bacteriocins ; Biological and medical sciences ; cold storage ; food contamination ; Food industries ; Food microbiology ; food pathogens ; Fundamental and applied biological sciences. Psychology ; gravy ; hemolysis ; ingredients ; inoculum density ; Lactobacillus sakei ; Listeria monocytogenes ; Meat and meat product industries ; meat products ; model food systems ; refrigeration ; rifampicin ; viability ; virulence</subject><ispartof>Journal of food safety, 2003-10, Vol.23 (3), p.201-217</ispartof><rights>2004 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4391-20662c9c7038c6f467e33092449b260eaa10570ffbb9e17bc7c1e285124defca3</citedby><cites>FETCH-LOGICAL-c4391-20662c9c7038c6f467e33092449b260eaa10570ffbb9e17bc7c1e285124defca3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1745-4565.2003.tb00363.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1745-4565.2003.tb00363.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=15206925$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Alves, V.F</creatorcontrib><creatorcontrib>Lavrador, M.A.S</creatorcontrib><creatorcontrib>De Martinis, E.C.P</creatorcontrib><title>Bacteriocin exposure and food ingredients influence on growth and virulence of Listeria monocytogenes in a model meat gravy system</title><title>Journal of food safety</title><description>The antilisterial activity of bacteriocin-producing Lactobacillus sakei 1 bac(+) alone and combined with food ingredients (sodium chloride, D-glucose, oregano, black pepper) was studied in a model meat gravy (1.8% proteose peptone, 1.2% meat extract, 0.6% yeast extract, 2.0% corn starch) kept under refrigeration for 10 days. Two strains of L. monocytogenes (serotypes 4b and 1/2a) were employed in coinoculation experiments and Lactobacillus sakei ATCC 15521 was used as a negative control for bacteriocin production. The LAB bac(+) strain was more effective in inhibiting both L. monocytogenes serotypes than the LAB bac(-) strain. The serotype 4b was more sensitive to bacteriocin than serotype 1/2a. The effect of the ingredients on inhibition of L. monocytogenes was serotype dependent. Bacteriocin exposure did not affect sensitivity to ampicilin and rifampicin. However, L. monocytogenes partially lost their hemolytic activity after exposure to bacteriocin-producing Lb. sakei 1 and food ingredients.</description><subject>ampicillin</subject><subject>antibacterial properties</subject><subject>antibiotic resistance</subject><subject>bacterial contamination</subject><subject>bacteriocins</subject><subject>Biological and medical sciences</subject><subject>cold storage</subject><subject>food contamination</subject><subject>Food industries</subject><subject>Food microbiology</subject><subject>food pathogens</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>gravy</subject><subject>hemolysis</subject><subject>ingredients</subject><subject>inoculum density</subject><subject>Lactobacillus sakei</subject><subject>Listeria monocytogenes</subject><subject>Meat and meat product industries</subject><subject>meat products</subject><subject>model food systems</subject><subject>refrigeration</subject><subject>rifampicin</subject><subject>viability</subject><subject>virulence</subject><issn>0149-6085</issn><issn>1745-4565</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2003</creationdate><recordtype>article</recordtype><recordid>eNqVkE9v0zAYhyMEEmXwGbCQ4JbgP4ldc0BiFSsbBQ5j4mg5zuviksbFTrbmyifHWapxxgfbsp_3ee1flr0iuCBpvN0VRJRVXla8KijGrOjrNHNWHB9li4erx9kCk1LmHC-rp9mzGHcTRClbZH_OtekhOG9ch-B48HEIgHTXIOt9g1y3DdA46PqY9rYdoDOAfIe2wd_1P-_BWxeGdj63aOPipNNo7ztvxt5voYOpFk1HDbRoD7pP5fp2RHFM8P559sTqNsKL03qW3Vx8_L76lG--rS9XHza5KZkkOcWcUyONwGxpuC25AMawpGUpa8oxaE1wJbC1dS2BiNoIQ4AuK0LLBqzR7Cx7M3sPwf8eIPZq76KBttUd-CEqImRiBUvguxk0wccYwKpDcHsdRkWwmmJXOzVlq6Zs1RS7OsWujqn49amLjka3NujOuPjPUKV_SFol7v3M3bkWxv_ooK4urikmSZDPginx44NAh1-KCyYq9ePrWsnP_Mv5enOtVol_OfNWe6W3IT3q5l6EsWSUM8n-AqSJse4</recordid><startdate>200310</startdate><enddate>200310</enddate><creator>Alves, V.F</creator><creator>Lavrador, M.A.S</creator><creator>De Martinis, E.C.P</creator><general>Blackwell Publishing Ltd</general><general>Blackwell</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T2</scope><scope>7U2</scope><scope>C1K</scope></search><sort><creationdate>200310</creationdate><title>Bacteriocin exposure and food ingredients influence on growth and virulence of Listeria monocytogenes in a model meat gravy system</title><author>Alves, V.F ; Lavrador, M.A.S ; De Martinis, E.C.P</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4391-20662c9c7038c6f467e33092449b260eaa10570ffbb9e17bc7c1e285124defca3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2003</creationdate><topic>ampicillin</topic><topic>antibacterial properties</topic><topic>antibiotic resistance</topic><topic>bacterial contamination</topic><topic>bacteriocins</topic><topic>Biological and medical sciences</topic><topic>cold storage</topic><topic>food contamination</topic><topic>Food industries</topic><topic>Food microbiology</topic><topic>food pathogens</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>gravy</topic><topic>hemolysis</topic><topic>ingredients</topic><topic>inoculum density</topic><topic>Lactobacillus sakei</topic><topic>Listeria monocytogenes</topic><topic>Meat and meat product industries</topic><topic>meat products</topic><topic>model food systems</topic><topic>refrigeration</topic><topic>rifampicin</topic><topic>viability</topic><topic>virulence</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Alves, V.F</creatorcontrib><creatorcontrib>Lavrador, M.A.S</creatorcontrib><creatorcontrib>De Martinis, E.C.P</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Health and Safety Science Abstracts (Full archive)</collection><collection>Safety Science and Risk</collection><collection>Environmental Sciences and Pollution Management</collection><jtitle>Journal of food safety</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Alves, V.F</au><au>Lavrador, M.A.S</au><au>De Martinis, E.C.P</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Bacteriocin exposure and food ingredients influence on growth and virulence of Listeria monocytogenes in a model meat gravy system</atitle><jtitle>Journal of food safety</jtitle><date>2003-10</date><risdate>2003</risdate><volume>23</volume><issue>3</issue><spage>201</spage><epage>217</epage><pages>201-217</pages><issn>0149-6085</issn><eissn>1745-4565</eissn><coden>JFSADP</coden><abstract>The antilisterial activity of bacteriocin-producing Lactobacillus sakei 1 bac(+) alone and combined with food ingredients (sodium chloride, D-glucose, oregano, black pepper) was studied in a model meat gravy (1.8% proteose peptone, 1.2% meat extract, 0.6% yeast extract, 2.0% corn starch) kept under refrigeration for 10 days. Two strains of L. monocytogenes (serotypes 4b and 1/2a) were employed in coinoculation experiments and Lactobacillus sakei ATCC 15521 was used as a negative control for bacteriocin production. The LAB bac(+) strain was more effective in inhibiting both L. monocytogenes serotypes than the LAB bac(-) strain. The serotype 4b was more sensitive to bacteriocin than serotype 1/2a. The effect of the ingredients on inhibition of L. monocytogenes was serotype dependent. Bacteriocin exposure did not affect sensitivity to ampicilin and rifampicin. However, L. monocytogenes partially lost their hemolytic activity after exposure to bacteriocin-producing Lb. sakei 1 and food ingredients.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1745-4565.2003.tb00363.x</doi><tpages>17</tpages></addata></record> |
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| ispartof | Journal of food safety, 2003-10, Vol.23 (3), p.201-217 |
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| subjects | ampicillin antibacterial properties antibiotic resistance bacterial contamination bacteriocins Biological and medical sciences cold storage food contamination Food industries Food microbiology food pathogens Fundamental and applied biological sciences. Psychology gravy hemolysis ingredients inoculum density Lactobacillus sakei Listeria monocytogenes Meat and meat product industries meat products model food systems refrigeration rifampicin viability virulence |
| title | Bacteriocin exposure and food ingredients influence on growth and virulence of Listeria monocytogenes in a model meat gravy system |
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