Article Abstract:
The effect of the presence bacteriocin-producing and non-producingPediococcus acidilactici on the growth of Listeria monocytogenes during dry fermented sausage production was examined. The results showed that meat fermentation, minimal heating after fermentation and drying of sausage reduced L. monocytogenes populations by five log units or more regardless of the presence or absence of bacteriocin. L. monocytogenes reduction was correlated to decrease in pH during fermentation. However, when acidity is insufficient for pathogen inhibition, bacteriocin production could facilitate reduction in populations of L. monocytogenes.
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Article Abstract:
Selection of spontaneous antibiotic resistant mutants for the avoidance of plasmids as a means of improving on the concept of biological indicators for Listeria monocytogenes is discussed. The heat resistances of Listeria inocua and L. monocytogenes were compared. The utility of an L. inocua strain for commercial applications as a biological indicator was established as it was ascertained that it is not a genetically engineered organism.
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Article Abstract:
A sequential purification of lacticin 481, a bacteriocin produced by Lactococcus lactis subsp. lactis CNRZ 481, was described. The methodology involved using ammonnium sulfate precipitation, gel filtration and reversed-phase high-pressure liquid chromatography. Amino acid composition and sequence analysis showed that the bacteriocin contained a majority of nonpolar amino acids and revealed the presence of lanthionine residues.
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