Evaluation of a spray‐dried lacticin 3147 powder for the control of Listeria monocytogenes and Bacillus cereus in a range of food systems
Aims: The potential of a powdered preparation of the bacteriocin, lacticin 3147, was investigated for the inhibition of Listeria monocytogenes and Bacillus cereus. Methods and Results: A 10% solution of reconstituted demineralized whey powder was fermented with Lactococcus lactis DPC3147 for the gen...
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| Veröffentlicht in: | Letters in applied microbiology 2001-11, Vol.33 (5), p.387-391 |
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| creator | Morgan, S.M. Galvin, M. Ross, R.P. Hill, C. |
| description | Aims: The potential of a powdered preparation of the bacteriocin, lacticin 3147, was investigated for the inhibition of Listeria monocytogenes and Bacillus cereus.
Methods and Results: A 10% solution of reconstituted demineralized whey powder was fermented with Lactococcus lactis DPC3147 for the generation of a lacticin 3147 containing powdered product. A 99·9% reduction in L. monocytogenes numbers occurred in the presence of the lacticin 3147 powder within 2 h in natural yogurt, and an 85% reduction was observed in cottage cheese within the same time frame. Counts of B. cereus were reduced by 80% in soup, in the presence of 1% (w/w) lacticin 3147 powder, within 3 h.
Conclusions: A powdered preparation of lacticin 3147 was effective for the control of Listeria and Bacillus in natural yogurt, cottage cheese and soup.
Significance and Impact of the Study: The bioactive lacticin 3147 powder may find broad applications for control of Gram‐positive pathogens/spoilage bacteria in a range of foods. |
| doi_str_mv | 10.1046/j.1472-765X.2001.01016.x |
| format | Article |
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Methods and Results: A 10% solution of reconstituted demineralized whey powder was fermented with Lactococcus lactis DPC3147 for the generation of a lacticin 3147 containing powdered product. A 99·9% reduction in L. monocytogenes numbers occurred in the presence of the lacticin 3147 powder within 2 h in natural yogurt, and an 85% reduction was observed in cottage cheese within the same time frame. Counts of B. cereus were reduced by 80% in soup, in the presence of 1% (w/w) lacticin 3147 powder, within 3 h.
Conclusions: A powdered preparation of lacticin 3147 was effective for the control of Listeria and Bacillus in natural yogurt, cottage cheese and soup.
Significance and Impact of the Study: The bioactive lacticin 3147 powder may find broad applications for control of Gram‐positive pathogens/spoilage bacteria in a range of foods.</description><identifier>ISSN: 0266-8254</identifier><identifier>EISSN: 1472-765X</identifier><identifier>EISSN: 1365-2673</identifier><identifier>DOI: 10.1046/j.1472-765X.2001.01016.x</identifier><identifier>PMID: 11696102</identifier><identifier>CODEN: LAMIE7</identifier><language>eng</language><publisher>Oxford UK: Blackwell Science Ltd</publisher><subject>Bacillus cereus ; Bacillus cereus - drug effects ; Bacillus cereus - growth & development ; Bacterial Proteins - chemistry ; Bacterial Proteins - pharmacology ; Bacteriocins - chemistry ; Bacteriocins - pharmacology ; Biological and medical sciences ; Cheese - microbiology ; Drug Stability ; Food industries ; Food Microbiology ; Food Preservation - methods ; Fundamental and applied biological sciences. Psychology ; Hot Temperature ; lacticin 3147 ; Listeria monocytogenes ; Listeria monocytogenes - drug effects ; Listeria monocytogenes - growth & development ; Microbial Sensitivity Tests ; Yogurt - microbiology</subject><ispartof>Letters in applied microbiology, 2001-11, Vol.33 (5), p.387-391</ispartof><rights>2002 INIST-CNRS</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5316-ca7ea353ead63cb33c1a6e97e30ac5b137c8a3c6caffb9b9ab3fa43b30273f293</citedby><cites>FETCH-LOGICAL-c5316-ca7ea353ead63cb33c1a6e97e30ac5b137c8a3c6caffb9b9ab3fa43b30273f293</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1046%2Fj.1472-765X.2001.01016.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1046%2Fj.1472-765X.2001.01016.x$$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=14148026$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/11696102$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Morgan, S.M.</creatorcontrib><creatorcontrib>Galvin, M.</creatorcontrib><creatorcontrib>Ross, R.P.</creatorcontrib><creatorcontrib>Hill, C.</creatorcontrib><title>Evaluation of a spray‐dried lacticin 3147 powder for the control of Listeria monocytogenes and Bacillus cereus in a range of food systems</title><title>Letters in applied microbiology</title><addtitle>Lett Appl Microbiol</addtitle><description>Aims: The potential of a powdered preparation of the bacteriocin, lacticin 3147, was investigated for the inhibition of Listeria monocytogenes and Bacillus cereus.
Methods and Results: A 10% solution of reconstituted demineralized whey powder was fermented with Lactococcus lactis DPC3147 for the generation of a lacticin 3147 containing powdered product. A 99·9% reduction in L. monocytogenes numbers occurred in the presence of the lacticin 3147 powder within 2 h in natural yogurt, and an 85% reduction was observed in cottage cheese within the same time frame. Counts of B. cereus were reduced by 80% in soup, in the presence of 1% (w/w) lacticin 3147 powder, within 3 h.
Conclusions: A powdered preparation of lacticin 3147 was effective for the control of Listeria and Bacillus in natural yogurt, cottage cheese and soup.
Significance and Impact of the Study: The bioactive lacticin 3147 powder may find broad applications for control of Gram‐positive pathogens/spoilage bacteria in a range of foods.</description><subject>Bacillus cereus</subject><subject>Bacillus cereus - drug effects</subject><subject>Bacillus cereus - growth & development</subject><subject>Bacterial Proteins - chemistry</subject><subject>Bacterial Proteins - pharmacology</subject><subject>Bacteriocins - chemistry</subject><subject>Bacteriocins - pharmacology</subject><subject>Biological and medical sciences</subject><subject>Cheese - microbiology</subject><subject>Drug Stability</subject><subject>Food industries</subject><subject>Food Microbiology</subject><subject>Food Preservation - methods</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Hot Temperature</subject><subject>lacticin 3147</subject><subject>Listeria monocytogenes</subject><subject>Listeria monocytogenes - drug effects</subject><subject>Listeria monocytogenes - growth & development</subject><subject>Microbial Sensitivity Tests</subject><subject>Yogurt - microbiology</subject><issn>0266-8254</issn><issn>1472-765X</issn><issn>1365-2673</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2001</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkc1u1DAUhS0EokPhFZA3sEuw48RJFixKVX6kqdi0EjvrxrkuHjnxYCdts2PPhmfkSXCYUbtldS3d75xrnUMI5SznrJTvdjkv6yKrZfUtLxjjOeOMy_z-Cdk8LJ6SDSukzJqiKk_Iixh3jLGGF-1zcsK5bCVnxYb8urgFN8Nk_Ui9oUDjPsDy5-fvPljsqQM9WW1HKpIv3fu7HgM1PtDpO1Ltxyl4t-q2Nk4YLNDBj14vk7_BESOFsacfQFvn5kg1BkwjmQENMN7gKjTe9zQuST3El-SZARfx1XGekuuPF1fnn7Pt109fzs-2ma4El5mGGkFUAqGXQndCaA4S2xoFA111XNS6AaGlBmO6tmuhEwZK0QlW1MIUrTglbw----B_zBgnNdio0TkY0c9R8ZRSXZV1ApsDqIOPMaBR-2AHCIviTK1FqJ1a81Zr3motQv0rQt0n6evjjbkbsH8UHpNPwJsjAFGDMykRbeMjV_KySf0l7v2Bu7MOl__-gNqeXa4v8ReN56d2</recordid><startdate>200111</startdate><enddate>200111</enddate><creator>Morgan, S.M.</creator><creator>Galvin, M.</creator><creator>Ross, R.P.</creator><creator>Hill, C.</creator><general>Blackwell Science Ltd</general><general>Blackwell Science</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>200111</creationdate><title>Evaluation of a spray‐dried lacticin 3147 powder for the control of Listeria monocytogenes and Bacillus cereus in a range of food systems</title><author>Morgan, S.M. ; Galvin, M. ; Ross, R.P. ; Hill, C.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5316-ca7ea353ead63cb33c1a6e97e30ac5b137c8a3c6caffb9b9ab3fa43b30273f293</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2001</creationdate><topic>Bacillus cereus</topic><topic>Bacillus cereus - drug effects</topic><topic>Bacillus cereus - growth & development</topic><topic>Bacterial Proteins - chemistry</topic><topic>Bacterial Proteins - pharmacology</topic><topic>Bacteriocins - chemistry</topic><topic>Bacteriocins - pharmacology</topic><topic>Biological and medical sciences</topic><topic>Cheese - microbiology</topic><topic>Drug Stability</topic><topic>Food industries</topic><topic>Food Microbiology</topic><topic>Food Preservation - methods</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Hot Temperature</topic><topic>lacticin 3147</topic><topic>Listeria monocytogenes</topic><topic>Listeria monocytogenes - drug effects</topic><topic>Listeria monocytogenes - growth & development</topic><topic>Microbial Sensitivity Tests</topic><topic>Yogurt - microbiology</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Morgan, S.M.</creatorcontrib><creatorcontrib>Galvin, M.</creatorcontrib><creatorcontrib>Ross, R.P.</creatorcontrib><creatorcontrib>Hill, C.</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Letters in applied microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Morgan, S.M.</au><au>Galvin, M.</au><au>Ross, R.P.</au><au>Hill, C.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Evaluation of a spray‐dried lacticin 3147 powder for the control of Listeria monocytogenes and Bacillus cereus in a range of food systems</atitle><jtitle>Letters in applied microbiology</jtitle><addtitle>Lett Appl Microbiol</addtitle><date>2001-11</date><risdate>2001</risdate><volume>33</volume><issue>5</issue><spage>387</spage><epage>391</epage><pages>387-391</pages><issn>0266-8254</issn><eissn>1472-765X</eissn><eissn>1365-2673</eissn><coden>LAMIE7</coden><abstract>Aims: The potential of a powdered preparation of the bacteriocin, lacticin 3147, was investigated for the inhibition of Listeria monocytogenes and Bacillus cereus.
Methods and Results: A 10% solution of reconstituted demineralized whey powder was fermented with Lactococcus lactis DPC3147 for the generation of a lacticin 3147 containing powdered product. A 99·9% reduction in L. monocytogenes numbers occurred in the presence of the lacticin 3147 powder within 2 h in natural yogurt, and an 85% reduction was observed in cottage cheese within the same time frame. Counts of B. cereus were reduced by 80% in soup, in the presence of 1% (w/w) lacticin 3147 powder, within 3 h.
Conclusions: A powdered preparation of lacticin 3147 was effective for the control of Listeria and Bacillus in natural yogurt, cottage cheese and soup.
Significance and Impact of the Study: The bioactive lacticin 3147 powder may find broad applications for control of Gram‐positive pathogens/spoilage bacteria in a range of foods.</abstract><cop>Oxford UK</cop><pub>Blackwell Science Ltd</pub><pmid>11696102</pmid><doi>10.1046/j.1472-765X.2001.01016.x</doi><tpages>5</tpages><oa>free_for_read</oa></addata></record> |
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| source | MEDLINE; Wiley Online Library Journals Frontfile Complete; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; Oxford University Press Journals All Titles (1996-Current); Alma/SFX Local Collection |
| subjects | Bacillus cereus Bacillus cereus - drug effects Bacillus cereus - growth & development Bacterial Proteins - chemistry Bacterial Proteins - pharmacology Bacteriocins - chemistry Bacteriocins - pharmacology Biological and medical sciences Cheese - microbiology Drug Stability Food industries Food Microbiology Food Preservation - methods Fundamental and applied biological sciences. Psychology Hot Temperature lacticin 3147 Listeria monocytogenes Listeria monocytogenes - drug effects Listeria monocytogenes - growth & development Microbial Sensitivity Tests Yogurt - microbiology |
| title | Evaluation of a spray‐dried lacticin 3147 powder for the control of Listeria monocytogenes and Bacillus cereus in a range of food systems |
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