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
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Research Support, Non-U.S. Gov't
MeSH terms
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Animals
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Antibiosis
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Bacteriocins / metabolism
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Bacteriocins / pharmacology*
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Colony Count, Microbial
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Culture Media
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Drug Resistance, Bacterial*
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Fermentation
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Food Industry / methods
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Lactobacillus / growth & development*
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Listeria / drug effects
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Listeria / growth & development*
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Meat Products / microbiology*
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Models, Biological*
Substances
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Bacteriocins
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Culture Media