Literature DB >> 16269805

Modeling bacteriocin resistance and inactivation of Listeria innocua LMG 13568 by Lactobacillus sakei CTC 494 under sausage fermentation conditions.

Frédéric Leroy1, Kristoff Lievens, Luc De Vuyst.   

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.

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Year:  2005        PMID： 16269805      PMCID： PMC1287609          DOI： 10.1128/AEM.71.11.7567-7570.2005

Source DB:  PubMed          Journal:  Appl Environ Microbiol        ISSN： 0099-2240            Impact factor:   4.792


  15 in total

1.  Frequency of bacteriocin resistance development and associated fitness costs in Listeria monocytogenes.

Authors:  A Gravesen; A-M Jydegaard Axelsen; J Mendes da Silva; T B Hansen; S Knøchel
Journal:  Appl Environ Microbiol       Date:  2002-02       Impact factor: 4.792

2.  Effect of ecological factors on the inhibitory spectrum and activity of bacteriocins.

Authors:  M G Gänzle; S Weber; W P Hammes
Journal:  Int J Food Microbiol       Date:  1999-02-18       Impact factor: 5.277

Review 3.  Environmental regulation of mutation rates at specific sites.

Authors:  Ruth C Massey; Angus Buckling
Journal:  Trends Microbiol       Date:  2002-12       Impact factor: 17.079

4.  The presence of salt and a curing agent reduces bacteriocin production by Lactobacillus sakei CTC 494, a potential starter culture for sausage fermentation.

Authors:  F Leroy; L de Vuyst
Journal:  Appl Environ Microbiol       Date:  1999-12       Impact factor: 4.792

5.  Growth of the bacteriocin-producing Lactobacillus sakei strain CTC 494 in MRS broth is strongly reduced due to nutrient exhaustion: a nutrient depletion model for the growth of lactic acid bacteria.

Authors:  F Leroy; L De Vuyst
Journal:  Appl Environ Microbiol       Date:  2001-10       Impact factor: 4.792

6.  Modelling growth and bacteriocin production by Lactobacillus curvatus LTH 1174 in response to temperature and pH values used for European sausage fermentation processes.

Authors:  Winy Messens; Jurgen Verluyten; Frédéric Leroy; Luc De Vuyst
Journal:  Int J Food Microbiol       Date:  2003-02-25       Impact factor: 5.277

7.  Natural variation in susceptibility of Listeria strains to class IIa bacteriocins.

Authors:  S Ennahar; N Deschamps; J Richard
Journal:  Curr Microbiol       Date:  2000-07       Impact factor: 2.188

8.  Combined effect of bacteriocins on the survival of various Listeria species in broth and meat system.

Authors:  G Vignolo; J Palacios; M E Farías; F Sesma; U Schillinger; W Holzapfel; G Oliver
Journal:  Curr Microbiol       Date:  2000-12       Impact factor: 2.188

9.  Modelling the competitive growth of Listeria monocytogenes and Listeria innocua in enrichment broths.

Authors:  Marie Cornu; Martin Kalmokoff; Jean-Pierre Flandrois
Journal:  Int J Food Microbiol       Date:  2002-03       Impact factor: 5.277

10.  The curing agent sodium nitrite, used in the production of fermented sausages, is less inhibiting to the bacteriocin-producing meat starter culture Lactobacillus curvatus LTH 1174 under anaerobic conditions.

Authors:  Jurgen Verluyten; Winy Messens; Luc De Vuyst
Journal:  Appl Environ Microbiol       Date:  2003-07       Impact factor: 4.792
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  4 in total

1.  General model, based on two mixed weibull distributions of bacterial resistance, for describing various shapes of inactivation curves.

Authors:  L Coroller; I Leguerinel; E Mettler; N Savy; P Mafart
Journal:  Appl Environ Microbiol       Date:  2006-10       Impact factor: 4.792

2.  Study on the application of an interspecific competition model for the prediction of microflora behaviour during the fermentation process of S. Angelo PGI salami.

Authors:  A Giuffrida; D Valenti; G Ziino; A Panebianco
Journal:  Vet Res Commun       Date:  2009-09       Impact factor: 2.459

3.  Heme Uptake in Lactobacillus sakei Evidenced by a New Energy Coupling Factor (ECF)-Like Transport System.

Authors:  Emilie Verplaetse; Gwenaëlle André-Leroux; Philippe Duhutrel; Gwendoline Coeuret; Stéphane Chaillou; Christina Nielsen-Leroux; Marie-Christine Champomier-Vergès
Journal:  Appl Environ Microbiol       Date:  2020-09-01       Impact factor: 4.792

4.  Isolation of highly heat-resistant Listeria monocytogenes variants by use of a kinetic modeling-based sampling scheme.

Authors:  Ineke K H Van Boeijen; Christof Francke; Roy Moezelaar; Tjakko Abee; Marcel H Zwietering
Journal:  Appl Environ Microbiol       Date:  2011-02-25       Impact factor: 4.792
  4 in total

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