Modeling Bacteriocin Resistance and Inactivation of Listeria innocua LMG 13568 by Lactobacillus sakei CTC 494 under Sausage Fermentation Conditions
Open Access
- 1 November 2005
- journal article
- Published by American Society for Microbiology in Applied and Environmental Microbiology
- Vol. 71 (11), 7567-7570
- https://doi.org/10.1128/aem.71.11.7567-7570.2005
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.Keywords
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