This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Reprints and Permissions Copyright Information Books from ASM Press MicrobeWorld Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Nielsen, J W Articles by Crouse, J D Search for Related Content PubMed PubMed Citation Articles by Nielsen, J W Articles by Crouse, J D Agricola Articles by Nielsen, J W Articles by Crouse, J D

 Previous Article  |  Next Article 

Appl Environ Microbiol. 1990 July; 56(7): 2142-2145

Use of a bacteriocin produced by Pediococcus acidilactici to inhibit Listeria monocytogenes associated with fresh meat.

Roman L. Hruska U.S. Meat Animal Research Center, U.S. Department of Agriculture, Clay Center, Nebraska 68933.

ABSTRACT

A bacteriocin produced by Pediococcus acidilactici had an inhibitory and bactericidal effect on Listeria monocytogenes associated with fresh meat. MICs were significantly lower than minimum killing concentrations. When meat was inoculated with L. monocytogenes, the bacteriocin reduced the number of attached bacteria in 2 min by 0.5 to 2.2 log cycles depending upon bacteriocin concentration. Meat treated initially with the bacteriocin resulted in attachment of 1.0 to 2.5 log cycles fewer bacteria than that attained with the control. The bacteriocin, after 28 days of refrigerated storage on meat surfaces, was stable and exhibited an inhibitory effect on L. monocytogenes.

This article has been cited by other articles:

• Aymerich, M.T., Hugas, M., Monfort, J.M. (1998). Review : Bacteriocinogenic lactic acid bacteria associated with meat products / Revision: Bacterias lacticas productoras de bacteriocinas asociadas a productos carnicos. Food Science and Technology International 4: 141-158 [Abstract]