Screening of lactic acid bacteria for antimicrobial properties from mayonnaise-based products and raw materials

被引：0
|
作者：
Kateřina Kučerová
Jana Chumchalová
Kamila Míková
Šárka Cupáková
Renáta Karpíšková
Linda Ho
机构：
[1] Institute of Chemical Technology Prague,Department of Dairy and Fat Technology
[2] Institute of Chemical Technology Prague,Department of Food Chemistry and Analysis
[3] University of Veterinary and Pharmaceutical Sciences Brno,Department of Milk Hygiene and Technology
[4] National Institute of Public Health,Centre for Hygiene of Food Chains
[5] University of Alberta,undefined
来源：
European Food Research and Technology | 2007年 / 226卷
关键词：
Antibacterial; Bacteriocin; Mayonnaise;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
A collection of lactic acid bacteria isolated from both mayonnaise-based products and raw materials used to manufacture them was tested for antimicrobial activity. Out of 144 strains (97 lactobacilli, 23 lactococci and 24 enterococci) only three supernatants of Enterococcus spp. strains (EN3, EN14 and EN15) exhibited activity against lactobacilli and lactococci. The supernatant of the strain EN3 exclusively inhibited the growth of Bacillus cereus and Listeria monocytogenes. Enterococcus strains EN3, EN14 and EN15 produced thermostable bacteriocins, which had antibacterial activity.
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页码：265 / 272
页数：7
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