N. Zdolec, L. Kozačinski, B. Njari, I. Filipovic, M. Hadžiosmanović, B. Mioković, Ž. Kuzmanović, M. Mitak, Damir Samac
{"title":"乳酸菌对食源性细菌的抑菌作用。","authors":"N. Zdolec, L. Kozačinski, B. Njari, I. Filipovic, M. Hadžiosmanović, B. Mioković, Ž. Kuzmanović, M. Mitak, Damir Samac","doi":"10.2376/0003-925X-60-115","DOIUrl":null,"url":null,"abstract":"The aim of this study was to determine the inhibitive effect of eleven lactobacilli strains from traditional fermented sausages on Listeria (L.) monocytogenes NCTC 10527, three strains of L. monocytogenes from food, L. welshimeri, Yersinia (Y.) enterocolitica, Pseudomonas (P.) aeruginosa, Staphylococcus (S.) aureus NCBF 1499, Salmonella Enteritidis and Salmonella spp. by use of the agar spot and agar diffusion tests. The most sensitive indicator bacteria were L. monocytogenes 1 (inhibited by ten of eleven strains of lactobacilli) and L. monocytogenes NCTC 10527 (8/11), whilst the most resistant was L. welshimeri (3/11). Six lactobacilli strains inhibited Salmonella spp., five P. aeruginosa and four inhibited the growth of Y. enterocolitica, S. aureus and Salmonella Enteritidis. The broadest spectrum of inhibition was confirmed for Lactobacillus (Lb.) paracasei subsp. paracasei, and the narrowest for Lb. curvatus. The preliminary results indicate a significant antimicrobial activity of selected lactobacilli, which is one of the important characteristics of the potential functional starter cultures.","PeriodicalId":8255,"journal":{"name":"Archiv Fur Lebensmittelhygiene","volume":"13 1","pages":"115-119"},"PeriodicalIF":0.2000,"publicationDate":"2009-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"4","resultStr":"{\"title\":\"The antimicrobial effect of lactobacilli on some foodborne bacteria.\",\"authors\":\"N. Zdolec, L. Kozačinski, B. Njari, I. Filipovic, M. Hadžiosmanović, B. Mioković, Ž. Kuzmanović, M. Mitak, Damir Samac\",\"doi\":\"10.2376/0003-925X-60-115\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The aim of this study was to determine the inhibitive effect of eleven lactobacilli strains from traditional fermented sausages on Listeria (L.) monocytogenes NCTC 10527, three strains of L. monocytogenes from food, L. welshimeri, Yersinia (Y.) enterocolitica, Pseudomonas (P.) aeruginosa, Staphylococcus (S.) aureus NCBF 1499, Salmonella Enteritidis and Salmonella spp. by use of the agar spot and agar diffusion tests. The most sensitive indicator bacteria were L. monocytogenes 1 (inhibited by ten of eleven strains of lactobacilli) and L. monocytogenes NCTC 10527 (8/11), whilst the most resistant was L. welshimeri (3/11). Six lactobacilli strains inhibited Salmonella spp., five P. aeruginosa and four inhibited the growth of Y. enterocolitica, S. aureus and Salmonella Enteritidis. The broadest spectrum of inhibition was confirmed for Lactobacillus (Lb.) paracasei subsp. paracasei, and the narrowest for Lb. curvatus. The preliminary results indicate a significant antimicrobial activity of selected lactobacilli, which is one of the important characteristics of the potential functional starter cultures.\",\"PeriodicalId\":8255,\"journal\":{\"name\":\"Archiv Fur Lebensmittelhygiene\",\"volume\":\"13 1\",\"pages\":\"115-119\"},\"PeriodicalIF\":0.2000,\"publicationDate\":\"2009-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"4\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Archiv Fur Lebensmittelhygiene\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.2376/0003-925X-60-115\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Archiv Fur Lebensmittelhygiene","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.2376/0003-925X-60-115","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
The antimicrobial effect of lactobacilli on some foodborne bacteria.
The aim of this study was to determine the inhibitive effect of eleven lactobacilli strains from traditional fermented sausages on Listeria (L.) monocytogenes NCTC 10527, three strains of L. monocytogenes from food, L. welshimeri, Yersinia (Y.) enterocolitica, Pseudomonas (P.) aeruginosa, Staphylococcus (S.) aureus NCBF 1499, Salmonella Enteritidis and Salmonella spp. by use of the agar spot and agar diffusion tests. The most sensitive indicator bacteria were L. monocytogenes 1 (inhibited by ten of eleven strains of lactobacilli) and L. monocytogenes NCTC 10527 (8/11), whilst the most resistant was L. welshimeri (3/11). Six lactobacilli strains inhibited Salmonella spp., five P. aeruginosa and four inhibited the growth of Y. enterocolitica, S. aureus and Salmonella Enteritidis. The broadest spectrum of inhibition was confirmed for Lactobacillus (Lb.) paracasei subsp. paracasei, and the narrowest for Lb. curvatus. The preliminary results indicate a significant antimicrobial activity of selected lactobacilli, which is one of the important characteristics of the potential functional starter cultures.
期刊介绍：
The "Journal of Food Safety and Food Quality“ provides a platform for papers including case studies and discussion papers dealing with topics from all areas of food hygiene (food originating from animals) including dairy hygiene, food monitoring, beef cattle and meat examination, meat hygiene and food technology.
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
