Modeling bacteriocin resistance and inactivation of Listeria innocua LMG 13568 by Lactobacillus sakei CTC 494 under sausage fermentation conditions

Appl Environ Microbiol. 2005 Nov;71(11):7567-70. doi: 10.1128/AEM.71.11.7567-7570.2005.

Abstract

In mixed cultures, bacteriocin production by the sausage isolate Lactobacillus sakei CTC 494 rapidly inactivated sensitive Listeria innocua LMG 13568 cells, even at low bacteriocin activity levels. A small fraction of the listerial population was bacteriocin resistant. However, sausage fermentation conditions inhibited regrowth of resistant cells.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Animals
  • Antibiosis
  • Bacteriocins / metabolism
  • Bacteriocins / pharmacology*
  • Colony Count, Microbial
  • Culture Media
  • Drug Resistance, Bacterial*
  • Fermentation
  • Food Industry / methods
  • Lactobacillus / growth & development*
  • Listeria / drug effects
  • Listeria / growth & development*
  • Meat Products / microbiology*
  • Models, Biological*

Substances

  • Bacteriocins
  • Culture Media