Control of Listeria monocytogenes in ground beef by lactocin 705, a bacteriocinpProduced by Lactobacillus casei CRL705

G VIGNOLO,; S FADDA,; MN DE KAIRUZ,; DE RUIZ HOLGADO, AÍDA P; G OLIVER,; GRACIELA MARGARITA VIGNOLO

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Elsevier

Lugar: Amsterdam; Año: 1996 vol. 29 p. 397 - 402

0168-1605

The effectiveness of Lactobacillus casei CRL 705 as well as that of Lactocin 705, the associated bacteriocin produced, in reducing population levels and growth of Listeria monocytogenesLactobacillus casei CRL 705 as well as that of Lactocin 705, the associated bacteriocin produced, in reducing population levels and growth of Listeria monocytogenesListeria monocytogenes in sterile and non-sterile ground beef was studied. Predetermined numbers of L. monocytogenesmonocytogenes and concentrations of Lactocin 705 were added to the meat slurries. Listeria in the bacteriocin-treated and control samples during incubation at 20°C were enumerated as CFU on Bacto blood agar base. Results indicated that reduction in numbers of Listeria was largest with high levels of Lactocin 705 and few initial cell numbers of the pathogen present in the meat slurry. However, when the producer strain was added to the slurry, no significant inhibition was detected. Furthermore, inhibition by listeria was shown to be greater when meat slurries were heat-treated.Listeria in the bacteriocin-treated and control samples during incubation at 20°C were enumerated as CFU on Bacto blood agar base. Results indicated that reduction in numbers of Listeria was largest with high levels of Lactocin 705 and few initial cell numbers of the pathogen present in the meat slurry. However, when the producer strain was added to the slurry, no significant inhibition was detected. Furthermore, inhibition by listeria was shown to be greater when meat slurries were heat-treated.in numbers of Listeria was largest with high levels of Lactocin 705 and few initial cell numbers of the pathogen present in the meat slurry. However, when the producer strain was added to the slurry, no significant inhibition was detected. Furthermore, inhibition by listeria was shown to be greater when meat slurries were heat-treated.