Effect of Lactococcus sp. on the growth of Listeria sp. in the model UHT milk system.

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F09%3A00022434" target="_blank" >RIV/60461373:22330/09:00022434 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Effect of Lactococcus sp. on the growth of Listeria sp. in the model UHT milk system.
Original language description
The work was aimed at the growth suppression of cultured listerias strains by cultured lactococci strains or commercial mesophilic cheese cultures during common cultivations in the model UHT milk system (0.5 % w/w of milk fat content) at 30 °C during 18h aerobically. Milk was primarily fermented by lactococci at the level of 108 CFU ml-1 and secondarily contaminated by listerias at the level of 103 CFU ml-1. The most intensive growth suppressions of both Listeria innocua (CCM 5884 or Ln-03) strains were caused by Lactococcus lactis subsp. lactis (LCC 416 or CHCC 2281) strains or DELVO-ADD? 100-X DSF cheese culture; the listerias growth reductions was from the level of 103 CFU ml-1 to 100 CFU ml-1. Obtained results should be applied to dairy industry provided that HACCP, GHP and GMP systems must be observed.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Project
<a href="/en/project/2B08050" target="_blank" >2B08050: Listeria monocytogenes - processes enabling reliable appreciation of quality and safety of dairy products, phases of production technological process, final products and their storage</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year
2009
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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