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Applied and Environmental Microbiology, November 2005, p. 7567-7570, Vol. 71, No. 11
0099-2240/05/$08.00+0     doi:10.1128/AEM.71.11.7567-7570.2005
Copyright © 2005, American Society for Microbiology. All Rights Reserved.

SHORT REPORT

Modeling Bacteriocin Resistance and Inactivation of Listeria innocua LMG 13568 by Lactobacillus sakei CTC 494 under Sausage Fermentation Conditions

Frédéric Leroy, Kristoff Lievens, and Luc De Vuyst*

Research Group of Industrial Microbiology, Fermentation Technology and Downstream Processing, Department of Applied Biological Sciences, Vrije Universiteit Brussel, B-1050 Brussels, Belgium

Received 7 January 2005/ Accepted 17 June 2005

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.

* Corresponding author. Mailing address: Research Group of Industrial Microbiology, Fermentation Technology and Downstream Processing (IMDO), Department of Applied Biological Sciences, Vrije Universiteit Brussel (VUB), Pleinlaan 2, B-1050 Brussels, Belgium. Phone: 32-2-6293245. Fax: 32-2-6292720. E-mail: ldvuyst{at}vub.ac.be.

Applied and Environmental Microbiology, November 2005, p. 7567-7570, Vol. 71, No. 11
0099-2240/05/$08.00+0     doi:10.1128/AEM.71.11.7567-7570.2005
Copyright © 2005, American Society for Microbiology. All Rights Reserved.



This article has been cited by other articles:

  • Coroller, L., Leguerinel, I., Mettler, E., Savy, N., Mafart, P. (2006). General model, based on two mixed weibull distributions of bacterial resistance, for describing various shapes of inactivation curves.. Appl. Environ. Microbiol. 72: 6493-6502 [Abstract] [Full Text]  


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