Literature DB >> 1907475

The effect of Pediococcus damnosus and Pediococcus pentosaceus on the growth of pathogens in minced meat.

T Mattila-Sandholm1, A Haikara, E Skyttä.   

Abstract

The antibacterial effects of one strain of Pediococcus damnosus and two strains of Pediococcus pentosacaeus against Clostridium perfringens, Listeria monocytogenes, Salmonella infantis and Yersinia enterocolitica were investigated. Growth inhibition studies were conducted in juice from minced meat incubated at +6 degrees C and +15 degrees C for various periods after the inoculation with pediococci. Inhibitory effects were seen for all bacteria tested.

Entities:  

Mesh：

Year:  1991        PMID： 1907475     DOI： 10.1016/0168-1605(91)90141-b

Source DB:  PubMed          Journal:  Int J Food Microbiol        ISSN： 0168-1605            Impact factor:   5.277


  5 in total

1.  Attachment of lactic acid bacteria to beef-muscle surfaces.

Authors:  Y Benito; C Pin; M F Fernández; M L Marín; M D Selgas; M L García; C Casas
Journal:  Folia Microbiol (Praha)       Date:  1996       Impact factor: 2.099

2.  Use of Lactobacillus plantarum LPCO10, a Bacteriocin Producer, as a Starter Culture in Spanish-Style Green Olive Fermentations.

Authors:  J L Ruiz-Barba; D P Cathcart; P J Warner; R Jiménez-Díaz
Journal:  Appl Environ Microbiol       Date:  1994-06       Impact factor: 4.792

3.  Genomic diversity within the genus Pediococcus as revealed by randomly amplified polymorphic DNA PCR and pulsed-field gel electrophoresis.

Authors:  P J Simpson; C Stanton; G F Fitzgerald; R P Ross
Journal:  Appl Environ Microbiol       Date:  2002-02       Impact factor: 4.792

4.  Inhibition of Listeria monocytogenes by Lactobacillus bavaricus MN in beef systems at refrigeration temperatures.

Authors:  K Winkowski; A D Crandall; T J Montville
Journal:  Appl Environ Microbiol       Date:  1993-08       Impact factor: 4.792

5.  Evaluation of Pediococcus pentosaceus SP2 as Starter Culture on Sourdough Bread Making.

Authors:  Stavros Plessas; Ioanna Mantzourani; Argyro Bekatorou
Journal:  Foods       Date:  2020-01-10
  5 in total

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