2013
DOI: 10.1590/s0102-09352013000500037
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Abstract: The presented study aimed to verify the effect of different pH values, enzyme solutions and heat treatments on the antimicrobial activity of the bacteriocinogenic strain Lactococcus lactis subsp. lactis Lc08 and to test their antimicrobial activity against Listeria monocytogenes in reconstituted skim milk at refrigeration temperatures. This strain was previously described as a nisin Z producer and capable of inhibiting L. monocytogenes growth in in vitro tests. The antimicrobial activity of the bacteriocin cel… Show more

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Cited by 12 publications
(6 citation statements)
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“…This inhibition of L. monocytogenes growth in the biopreservation system evaluated probably occurred because of the production of bacteriocins by L. lactis QMF 11, since the non bacteriocinogenic strain L. sakei ATCC 15521, although presenting similar development to that demonstrated by L. lactis QMF 11 in pasteurized milk stored under refrigeration, allowed the significant increase (> 5 log CFU ml −1 ) ( p < .05) of the pathogen, under the same conditions. These results agree with several studies that demonstrated the antagonistic activity of autochthonous bacteriocinogenic cultures from dairy products against L. monocytogenes (Coelho et al, ; Dal Bello et al, ; Perin et al, ). The significant growth inhibition of the pathogen in refrigerated pasteurized milk in the presence of L. lactis QMF 11, isolated from a typical Brazilian cheese is very interesting since L. monocytogenes is a foodborne pathogen important in dairy food (Centers for Disease Control and Prevention, ; Fretz et al, ).…”
Section: Discussionsupporting
confidence: 93%
See 1 more Smart Citation
“…This inhibition of L. monocytogenes growth in the biopreservation system evaluated probably occurred because of the production of bacteriocins by L. lactis QMF 11, since the non bacteriocinogenic strain L. sakei ATCC 15521, although presenting similar development to that demonstrated by L. lactis QMF 11 in pasteurized milk stored under refrigeration, allowed the significant increase (> 5 log CFU ml −1 ) ( p < .05) of the pathogen, under the same conditions. These results agree with several studies that demonstrated the antagonistic activity of autochthonous bacteriocinogenic cultures from dairy products against L. monocytogenes (Coelho et al, ; Dal Bello et al, ; Perin et al, ). The significant growth inhibition of the pathogen in refrigerated pasteurized milk in the presence of L. lactis QMF 11, isolated from a typical Brazilian cheese is very interesting since L. monocytogenes is a foodborne pathogen important in dairy food (Centers for Disease Control and Prevention, ; Fretz et al, ).…”
Section: Discussionsupporting
confidence: 93%
“…Likewise, the presence of L. monocytogenes did not impair the multiplication of L. lactis subsp. lactis Lc 08 in skimmed milk incubated at 7 C and 25 C for different time periods (Perin et al, 2013).…”
Section: As Shown Inmentioning
confidence: 99%
“…The development of biopreservation technologies with LAB and/or their metabolites represents protection of food against microbial contamination through the bacterial production of several anti-microbial substances including organic acids, hydrogen peroxide, and bacteriocins (PERIN et al, 2013).…”
Section: Resultsmentioning
confidence: 99%
“…L. monocytogenes is widely distributed in food processing environment, and also is characterized by its resistance to different stress conditions, representing a major concern in the food industry. Based on these facts, the antimicrobial activity against L. monocytogenes is very important in the food industry, due to its persistence in food processing environments, leading its use as the main target for antagonistic studies [56,55,31,17,15,63,4,48]. Bacillus cereus was inhibited by some antagonistic strains (Tables 2 and 3), and B. subtilis was particularly susceptible to the Enterococcus isolates ( Table 3).…”
Section: Inhibitory Spectrummentioning
confidence: 99%