Anti-listerial potential of food-borne yeasts in red smear cheese

被引：15

作者：

Goerges, Stefanie ^{[1
]}

Koslowsky, Margarita ^{[2
]}

Velagic, Samir ^{[1
]}

Borst, Nicole ^{[1
]}

Bockelmann, Wilhelm ^{[2
]}

Heller, Knut J. ^{[2
]}

Scherer, Siegfried ^{[1
,3
]}

机构：

[1] Tech Univ Munich, Abt Mikrobiol, Zent Inst Ernahrungs & Lebensmittelforsch Weihens, D-85350 Freising Weihenstephan, Germany

[2] Max Rubner Inst Fed Res Inst Nutr & Food, Dept Microbiol & Biotechnol, D-24103 Kiel, Germany

[3] Tech Univ Munich, Lehrstuhl Mikrobielle Okol, Wissensch Zentrum Weihenstephan, D-85350 Freising Weihenstephan, Germany

来源：

INTERNATIONAL DAIRY JOURNAL | 2011年 / 21卷 / 02期

关键词：

LACTIC-ACID BACTERIA; DEBARYOMYCES-HANSENII; BIOLOGICAL PRESERVATION; SURFACE; MONOCYTOGENES; IDENTIFICATION; CULTURES; GROWTH; FLORA; MICROORGANISMS;

D O I：

10.1016/j.idairyj.2010.08.002

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Screening of 175 yeasts in an agar plate co-cultivation assay revealed that five out of 31 species reduced Listeria monocytogenes by 4-5 log units, one exceptionally active Pichia norvegensis reduced Listeria by 7 log units. To test the anti-listerial activity of this Pichia strain on cheese, Tilsit cheese and smeared acid curd cheese (Harzer) were prepared. The Tilsit cheese surface was inoculated with a 3%-NaCl brine containing Brevibacterium linens, Microbacterium gubbeenense, Corynebacterium casei, Staphylococcus equorum, Debaryomyces hansenii, P. norvegensis and L. monocytogenes. Ripening was done at 13 degrees C and >95% relative humidity. On the Tilsit, but not on the Harzer cheeses, a decrease of listerial cell numbers by 1-2 log units was observed. The difference between high inhibition in agar plate co-cultivation versus cheese is probably due to a decreased expression of the unknown inhibitory substance due to lactate, but not by the low pH. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：83 / 89

页数：7

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