Antilisterial activity of lactic acid bacteria against Listeria monocytogenes strains originating from different sources

Ivana Složilová, Sabina Purkrtová, Michaela Kosová, Miroslava Mihulová, Eva Šviráková and Kateřina Demnerová
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Ivana Složilová: Department of Dairy, Fat and Cosmetics and
Sabina Purkrtová: Department of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Michaela Kosová: Department of Dairy, Fat and Cosmetics and
Miroslava Mihulová: Department of Dairy, Fat and Cosmetics and
Eva Šviráková: Department of Dairy, Fat and Cosmetics and
Kateřina Demnerová: Department of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2014, vol. 32, issue 2, 145-151

Abstract: Eight individual bacteriocin-producing lactic acid bacteria (LAB) strains and three bacteriocin-non-producing cheese starter cultures were evaluated for their ability to inhibit the growth of six Listeria monocytogenes strains, originating from the guinea-pig lymph nodes, raw cow milk, and manufacturing dairy equipment. Results showed that either live cells or cell-free neutralised supernatant (CFNS) and/or heated CFNS of six individual LAB strains (Lcc. lactis subsp. lactis CCDM 416 and NIZO R5, Lbc. plantarum HV 11 and DC 1246, P. acidilactici HV 12, and Ent. mundtii CCM 1282) and one starter culture (DELVO-ADD® 100-X DSF) were effective in the suppression of at least one listeria strain. Neither any individual LAB strain nor starter culture was antagonistic toward all studied L. monocytogenes strains, indicating diverse sensitivity/resistance among L. monocytogenes strains to antimicrobial compounds of LAB. The significant susceptibility of listerias isolated from raw milk and dairy equipment together with the strong antilisterial activity of DELVO-ADD® 100-X DSF could be applied in dairy technology, where commonly used starter cultures could play both the biopreservative and fermentation role.

Keywords: Listeria; starter culture; antilisterial effect; bacteriocin; sensivitivy; biopreservative agent (search for similar items in EconPapers)
Date: 2014
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:32:y:2014:i:2:id:475-2012-cjfs

DOI: 10.17221/475/2012-CJFS

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Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

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