Isolation from food sources, of lactic acid bacteria that produced antimicrobials.

E E Vaughan, E Caplice, R Looney, N O'Rourke, H Coveney, C Daly, G F Fitzgerald
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引用次数: 57

Abstract

The potential of lactic acid bacteria, isolated from a variety of foods, to inhibit indicators representative of spoilage and pathogenic bacteria associated with food products was examined. Fruit and vegetables were a poor source of lactic acid bacteria but large numbers were readily isolated on MRS agar from cheese, milk and meat samples. Approximately 1000 isolates from each of the food samples were examined by the deferred antagonism procedure to determine their ability to inhibit Staphylococcus aureus, Listeria innocua and Pseudomonas fragi. Listeria innocua was the bacterium predominantly inhibited by isolates from the cheese, milk and meats, but antagonism was also observed to a lesser extent against the other indicators. The only inhibition observed for isolates from vegetable material was directed against Staph. aureus. The majority of inhibitor producers were effective against only one of the indicators but a small number were isolated which inhibited two or three.

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从食物中分离出产生抗菌剂的乳酸菌。
研究了从多种食品中分离出来的乳酸菌对与食品相关的具有代表性的腐败和致病菌指标的抑制作用。水果和蔬菜是乳酸菌的不良来源,但在MRS琼脂上很容易从奶酪、牛奶和肉类样品中分离出大量乳酸菌。从每种食品样品中提取的约1000株分离物通过延迟拮抗程序进行检测,以确定其抑制金黄色葡萄球菌、innocuia李斯特菌和fragi假单胞菌的能力。干酪、牛奶和肉类分离物对无痕李斯特菌的抑制作用最大,但对其他指标的拮抗作用也较小。从植物材料中分离到的唯一抑制作用是针对葡萄球菌的。葡萄球菌。大多数抑制剂仅对其中一种指标有效,但分离到的少数抑制剂抑制两种或三种指标。
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