Modeling Bacteriocin Resistance and Inactivation of Listeria innocua LMG 13568 by Lactobacillus sakei CTC 494 under Sausage Fermentation Conditions

Frederic Leroy; Kristoff Lievens; Luc De Vuyst

doi:10.1128/aem.71.11.7567-7570.2005

Modeling Bacteriocin Resistance and Inactivation of Listeria innocua LMG 13568 by Lactobacillus sakei CTC 494 under Sausage Fermentation Conditions

Frederic Leroy, Kristoff Lievens, Luc De Vuyst

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25 Citations (Scopus)

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

Original language	English
Pages (from-to)	7567-7570
Number of pages	4
Journal	Applied and Environmental Microbiology
Volume	71
DOIs	https://doi.org/10.1128/aem.71.11.7567-7570.2005
Publication status	Published - 2005

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Applied and Environmental Microbiology, ol. 71, No. 11, p. 7567-7570

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10.1128/aem.71.11.7567-7570.2005

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title = "Modeling Bacteriocin Resistance and Inactivation of Listeria innocua LMG 13568 by Lactobacillus sakei CTC 494 under Sausage Fermentation Conditions",

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",

author = "Frederic Leroy and Kristoff Lievens and {De Vuyst}, Luc",

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T1 - Modeling Bacteriocin Resistance and Inactivation of Listeria innocua LMG 13568 by Lactobacillus sakei CTC 494 under Sausage Fermentation Conditions

AU - Leroy, Frederic

AU - Lievens, Kristoff

AU - De Vuyst, Luc

N1 - Applied and Environmental Microbiology, ol. 71, No. 11, p. 7567-7570

PY - 2005

Y1 - 2005

N2 - 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

AB - 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

U2 - 10.1128/aem.71.11.7567-7570.2005

DO - 10.1128/aem.71.11.7567-7570.2005

M3 - Article

SN - 0099-2240

VL - 71

SP - 7567

EP - 7570

JO - Applied and Environmental Microbiology

JF - Applied and Environmental Microbiology

ER -

Modeling Bacteriocin Resistance and Inactivation of Listeria innocua LMG 13568 by Lactobacillus sakei CTC 494 under Sausage Fermentation Conditions

Abstract

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