Reference : Biocontrol Of Listeria Monocytogenes In A Model Cultured Milk (Lben) By In Situ Bacte...
Scientific journals : Article
Life sciences : Animal production & animal husbandry
Life sciences : Microbiology
Biocontrol Of Listeria Monocytogenes In A Model Cultured Milk (Lben) By In Situ Bacteriocin Production From Lactococcus Lactis Ssp Lactis
Benkerroum, N. [> > > >]
Ghouati, Y. [> > > >]
Ghalfi, H. [> > > >]
El Mejdoub, Thami [Université de Liège - ULiège > > Gembloux Agro-Bio Tech >]
Weber, Dominique [Université de Liège - ULiège > > Gembloux Agro-Bio Tech >]
Jacques, Philippe mailto [> > > >]
Thonart, Philippe mailto [Université de Liège - ULiège > Département des sciences de la vie > Biochimie et microbiologie industrielles - Gembloux Agro-Bio Tech >]
International Journal of Dairy Technology
Yes (verified by ORBi)
[en] Food additive ; Micrococcales ; Streptococcaceae ; Antibacterial agent ; Cultured milk ; Bacteriocin
[en] Bacteriocin-producing (Bac+) Lactococcus lactis ssp. lactis CCMM/IAV/BK1 isolated from traditional lben was used in the preparation of lben from pasteurized milk to assess its potential inhibitory activity against Listeria monocytogenes ATCC 7644. Production of bacteriocin (arbitrary units, AU) in MRS broth fortified with yeast extract (MRSY) in a fermentor under controlled and uncontrolled pH conditions was also investigated. This Bac+ strain yielded about 35 times more bacteriocin when the pH was maintained constant at 6.5 than under varying pH conditions. To test the effect of in situ bacteriocin production against L. monocytogenes, lben was made from cow's milk artificially contaminated with approximately 107 cfu/mL and fermented with a mixed mesophilic starter culture consisting of the lactococcal Bac+ organism and Lc. lactis ssp. lactis biovar diacetylactis 66, a diacetyl-producing strain, in a ratio of 1 : 1. Numbers of L. monocytogenes were monitored during fermentation and storage of lben at refrigeration temperature (c. 7°C) for up to 6 days. Performances of the Bac+ starter were compared to those of an isogenic Bac- derivative strain obtained from the Bac+ starter by curing with ethidium bromide. The results showed that the amount of L. monocytogenes decreased to below the detectable level in a 1-mL sample within 24 h of storage at 7°C in lben fermented with the Bac+ starter culture. On the contrary, L. monocytogenes survived for 6 days of storage at 7°C in lben made with the Bac- starter. The Bac+ wild strain of the starter studied could be adequately used to produce lben or similar indigenous fermented milks of improved hygienic quality on an industrial scale. Alternatively, it could be used as an adjunct in minimally processed products or in products obtained from raw milk to add a safety factor.

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