Application of antimicrobial-producing lactic acid bacteria to control pathogens in ready-to-use vegetables

被引：95

作者：

Vescovo, M ^{[1
]}

Torriani, S ^{[1
]}

Orsi, C ^{[1
]}

Macchiarolo, F ^{[1
]}

Scolari, G ^{[1
]}

机构：

[1] UNIV MOLISE, DIPARTIMENTO SCI & TECNOL AGROALIMENTARI, CAMPOBASSO, ITALY

来源：

JOURNAL OF APPLIED BACTERIOLOGY | 1996年 / 81卷 / 02期

关键词：

D O I：

10.1111/j.1365-2672.1996.tb04487.x

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Five psychrotrophic strains of lactic acid bacteria (Lactobacillus casei, Lact. plantarum and Pediococcus spp.) were isolated from 22 samples of commercial salads. These strains were shown to inhibit Aeromonas hydrophila, Listeria monocytogenes, Salmonella typhimurium and Staphylococcus aureus on MRS agar, in salads and in juice prepared from vegetable salads. Lactobacillus casei IMPCLC34 was most effective in reducing total mesophilic bacteria and the coliform group; Aer. hydrophila, Salm. typhimurium and Staph. aureus disappeared after 6 d of storage, while the counts for L. monocytogenes remained constant. The potential application of antimicrobial-producing lactic acid bacteria as biopreservatives of ready-to-use vegetables is suggested.

引用

页码：113 / 119

页数：7

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