Volume 17, Issue 60 (Oct 2007)
J Mazandaran Univ Med Sci 2007, 17(60): 112-115 |
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Mirhossieni M, Nahvi E, Kermanshahi R, Tavassoli M. The study of effect bacteriocin producing Lactoco ccus lactis on Listeria monocytogenes and Bacillus cereus. J Mazandaran Univ Med Sci 2007; 17 (60) :112-115
URL: http://jmums.mazums.ac.ir/article-1-257-en.html
URL: http://jmums.mazums.ac.ir/article-1-257-en.html
Abstract: (11398 Views)
Background and purpose: Dairy products often associated with problems such as short shelf life and poor hygiene control. A novel approach is to utilize bacteriocin or bacteriocin producer strains, to control undesirable micro flora as Listeria monocytogenes and Bacillus cereus in foods. Hence, we studied the effect of nisin like producing Lactococcus lactis against Listeria monocytogenes and Bacillus cereus, in order to compare the isolated strain within different countries.
Materials and Methods: In this research we studied the effect of nisin like producing Lactococcus lactis, with producer spot test method. We also used supernatant from 24 h culture of Lactoccus lactis. Moreover, we studied the effect of bacteriocin on Listeria monocytogenes and Bacillus cereus growth curves.
Results: The growth of both strains was inhibited by the bacteriocin.
Conclusion: According to our results, the bacteriocin could be used in liquid food with bacteriocin added directly or as a starter culture in fermentation. This would inhibit the growth of Listeria monocytogenes furthermore, Bacillus cereus is used to reduce food poisoning for fermented food products.
Materials and Methods: In this research we studied the effect of nisin like producing Lactococcus lactis, with producer spot test method. We also used supernatant from 24 h culture of Lactoccus lactis. Moreover, we studied the effect of bacteriocin on Listeria monocytogenes and Bacillus cereus growth curves.
Results: The growth of both strains was inhibited by the bacteriocin.
Conclusion: According to our results, the bacteriocin could be used in liquid food with bacteriocin added directly or as a starter culture in fermentation. This would inhibit the growth of Listeria monocytogenes furthermore, Bacillus cereus is used to reduce food poisoning for fermented food products.
Type of Study: Research(Original) |
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