[en] Methyl oleate was used as a primary carbon source and as an alternative inducer for the production of an extracellular lipase, Lip2, in Y. lipol.vtica strain LgX64.81 grown in a 20-1 bioreactor. The lipase-encoding gene, LIP2, was investigated during culture on methyl oleate using a pLIP2-LacZ reporter fusion and we provide evidence for the involvement of methyl oleate in its regulation.
Al-Zoreky, N. and Sandine, W.E. (1990) Highly selective medium for isolation of Listeria monocytogenes from food. Applied and Environmental Microbiology 56, 3154-3157.
Asperger, H., Heistinger, H., Wagner, M., Lehner, A. and Brandl, E. (1999) A contribution of Listeria enrichment methodology-growth of Listeria monocytogenes under varying conditions concerning enrichment broth composition, cheese matrices and competing microbial flora. Food Microbiology 16, 414-431.
Augustin, J.-C., Brouillaud-Delattre, A., Rosso, L. and Carlier, V. (2000) Significance of inoculum size in the lag time of Listeria monocytogenes. Applied and Environmental Microbiology 66, 1706-1710.
van Belkum, M.J. and Stiles, M.E. (2000) Nonlantibiotic antibacterial pep tides from lactic acid bacteria. Natural Products Reports 17, 323-335.
Benkerroum, N., Oubel, H., Zahar, M., Dlia, S. and Filali-Maltouf, A. (2000) Isolation of a bacteriocin-producing Lactococcus lactis subsp. lactis and application to control Listeria monocytogenes in Moroccan Jben. Journal of Applied Microbiology 89, 960-969.
Benkerroum, N., Ghouati, Y., Ghalfi, H., Elmejdoub, T., Roblain, D., Jacques, P. and Thonart, P. (2002) Biocontrol of Listeria monocytogenes in a model fermented milk (Lben) by in situ bacteriocin production. International Journal of Dairy Technology 55, 145-151.
Benkerroum, N., Daoudi, A. and Kamal, M. (2003) Behaviour of Listeria monocytogenes in raw sausages (merguez) in presence of a bacteriocin-producing lactococcal strain as a protective culture. Meat Science 63, 479-484.
Chen, H. and Hoover, D.G. (2003) Bacteriocins and their food applications. Comprehensive Reviews in Food Science and Food Safety 2, 82-100.
De Martinis, E.C.P. and Franco, B.D.G.M. (1998) Inhibition of Listeria monocytogenes in a pork product by a Lactobacillus sake strain. International Journal of Food Microbiology 42, 119-126.
De Valk, H., Rocourt, J., Lequerrec, F., Jacquet, C., Vaillant, V., Portal, H., Pierre, O., Pierre, V. et al. (2000) Bouffée épidémique de listériose liée à la consommation de rillettes. France, octobre-décembre 1999. Synthèse des données disponibles au 12/01/2000. Bulletin Epid'emiologique Hebdomadaire no. 4.
Eisjink, V.G.H., Axelson, L., Diep, D.B., Havarstein, L.S., Holo, H. and Nes, I.F. (2002) Production of class II bacteriocins by lactic acid bacteria; an example of biological warfare and communication. Antonie Van Leeuwenhoek 81, 639-654.
Foegeding, P.M., Thomas, A.B., Pilkington, D.H. and Klaenhammer, T.R. (1992) Enhanced control of Listeria monocytogenes by in situ produced pediocin during dry fermented sausage production. Applied and Environmental Microbiology 58, 884-890.
Farber, J.M. and Peterkin, P.I. (1991) Listeria monocytogenes, a food-borne pathogen. Microbiological Reviews 55, 476-511.
Farber, J.M., Daley, E., Holley, R. and Usborne, W.R. (1993) Survival of Listeria monocytogenes during the processing of uncooked German, American and Italian-style fermented sausages. Food Microbiology 10, 123-132.
Fraser, J.A. and Sperber, W.H. (1988) Rapid detection of Listeria spp. in food and environmental samples by esculin hydrolysis. Journal of Food Protion 51, 762-765.
Garver, K.I. and Muriana, P.M. (1994) Purification and partial amino acid sequence of curvaticin FS47, a heat-stable bacteriocin produced by Lactobacillus curvatus FS47. Applied and Environmental Microbiology 60, 2191-2195.
Gay, M., Cerf, O. and Davey, K.R. (1996) Significance of pre-incubation temperature and inoculum concentration on subsequent growth of Listeria monocytogenes at 14°C. Journal Applied Bacteriology 81, 433-438.
Holzapfel, W.H. (2002) Appropriate starter culture technologies for small-scale fermentation in developing countries. International Journal of Food Microbiology 75, 197-212.
Hugas, M. and Monfort, J.M. (1997) Bacterial starter cultures for meat fermentation. Food Chemistry 59, 547-554.
Johnson, J.L., Doyle, M.P. and Cassens, R.G. (1990) Listeria monocytogenes and other spp. in meat and meat products: a review. Journal of Food Protection 53, 81-91.
Lücke, F-K. (2000) Utilization of microbes to process and preserve meat. Meat Sci 56, 105-115.
Schillinger, U., Kaya, M. and Lücke, F.L. (1991) Behaviour of Listeria monocytogenes in meat and its control by bacteriocin-producing strain of Lactobacillus sake. Journal of Applied Bacteriology 70, 473-478.
Soriano, J.M., Rico, H., Molto, J.C. and Manes, J. (2001) Listeria species in raw and ready-to-eat foods from restaurants. Journal of Food Protection 64, 551-553.
Tagg, J.R. and McGiven, A.R. (1971) Assay system for bacteriocins. Applied and Environmental Microbiology 21, 943.
Verluyten, J., Messens, W. and De Vuyst, L. (2004) Sodium chloride reduces production of curvacin A, a bacteriocin produced by Lactobacillus curvatus strain LTH 1174, originating from fermented sausage. Applied and Environmental Microbiology 70, 2271-2278.