Assessment of the susceptibility of lactic acid bacteria to biocides

被引：15

作者：

Arioli, Stefania ^{[1
]}

Elli, Marina ^{[2
]}

Ricci, Giovanni ^{[1
]}

Mora, Diego ^{[1
]}

机构：

[1] Univ Milan, DeFENS Dept Food Environm & Nutr Sci, I-20133 Milan, Italy

[2] AAT, Piacenza, Italy

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 2013年 / 163卷 / 01期

关键词：

Biocides; Lactic acid bacteria; Lactobacillus; Lactococcus garvieae; Streptococcus salivarius; Streptococcus thermophilus; LACTOCOCCUS-GARVIEAE; RESISTANCE; PREVALENCE; FISH;

D O I：

10.1016/j.ijfoodmicro.2013.02.002

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Biocides are antimicrobial compounds that are widely used in the food industry and medical environments. In this study, we determined the Minimum Inhibitory Concentrations (MICs) by the microdilution method of four different biocides for a large collection of LAB of different origins. The tested isolates belong to 11 species of the Lactobacillus genus and to Streptococcus thermophilus, Streptococcus salivarius and Lactococcus garvieae. The results obtained in this study indicate that low susceptibilities to benzalkonium chloride (BC), triclosan (Tr), chlorhexidine (Ch), and sodium hypochlorite (SH) are not frequent among LAB. Moreover, no systematic co-tolerance between two or more tested biocides was found; that is, strains displaying high MIC values and thus low sensitivity to one of the biocides did not show higher MIC values for the other biocides. (C) 2013 Elsevier B.V. All rights reserved.

引用

页码：1 / 5

页数：5

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