Antilisterial activity of lactic acid bacteria against Listeria monocytogenes strains originating from different sources

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F14%3A43898297" target="_blank" >RIV/60461373:22330/14:43898297 - isvavai.cz</a>

Result on the web

<a href="http://www.agriculturejournals.cz/publicFiles/119578.pdf" target="_blank" >http://www.agriculturejournals.cz/publicFiles/119578.pdf</a>

DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Antilisterial activity of lactic acid bacteria against Listeria monocytogenes strains originating from different sources

Original language description

Eight individual bacteriocin-producing lactic acid bacteria (LAB) strains and three bacteriocin-non-producing cheese starter cultures were evaluated for their ability to inhibit the growth of six Listeria monocytogenes strains, originating from the guinea-pig lymph nodes, raw cow milk, and manufacturing dairy equipment. Results showed that either live cells or cell-free neutralised supernatant (CFNS) and/or heated CFNS of six individual LAB strains (Lcc. lactis subsp. lactis CCDM 416 and NIZO R5, Lbc. plantarum HV 11 and DC 1246, P. acidilactici HV 12, and Ent. mundtii CCM 1282) and one starter culture (DELVO-ADD(R) 100-X DSF) were effective in the suppression of at least one listeria strain. Neither any individual LAB strain nor starter culture was antagonistic toward all studied L. monocytogenes strains, indicating diverse sensitivity/resistance among L. monocytogenes strains to antimicrobial compounds of LAB. The significant susceptibility of listerias isolated from raw milk and dai

Czech name

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Czech description

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Type

J_x - 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)

Publication year

2014

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Czech Journal of Food Science

ISSN

0862-8653

e-ISSN

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Volume of the periodical

32

Issue of the periodical within the volume

2

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

7

Pages from-to

145-151

UT code for WoS article

000335282200005

EID of the result in the Scopus database

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