This Article
Right arrow Full Text
Right arrow Full Text (PDF)
Right arrow Supplemental material
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrowReprints and Permissions
Right arrow Copyright Information
Right arrow Books from ASM Press
Right arrow MicrobeWorld
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Goerges, S.
Right arrow Articles by Scherer, S.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Goerges, S.
Right arrow Articles by Scherer, S.
Agricola
Right arrow Articles by Goerges, S.
Right arrow Articles by Scherer, S.

 Previous Article  |  Next Article 

Applied and Environmental Microbiology, January 2006, p. 313-318, Vol. 72, No. 1
0099-2240/06/$08.00+0     doi:10.1128/AEM.72.1.313-318.2006
Copyright © 2006, American Society for Microbiology. All Rights Reserved.

Inhibition of Listeria monocytogenes by Food-Borne Yeasts{dagger}

Stefanie Goerges, Ulrike Aigner, Barbara Silakowski, and Siegfried Scherer*

Abteilung Mikrobiologie, Zentralinstitut für Ernährungs- und Lebensmittelforschung Weihenstephan, Technische Universität München, D-85350 Freising, Germany

Received 24 May 2005/ Accepted 12 October 2005

Many bacteria are known to inhibit food pathogens, such as Listeria monocytogenes, by secreting a variety of bactericidal and bacteriostatic substances. In sharp contrast, it is unknown whether yeast has an inhibitory potential for the growth of pathogenic bacteria in food. A total of 404 yeasts were screened for inhibitory activity against five Listeria monocytogenes strains. Three hundred and four of these yeasts were isolated from smear-ripened cheeses. Most of the yeasts were identified by Fourier transform infrared spectroscopy. Using an agar-membrane screening assay, a fraction of approximately 4% of the 304 red smear cheese isolates clearly inhibited growth of L. monocytogenes. Furthermore, 14 out of these 304 cheese yeasts were cocultivated with L. monocytogenes WSLC 1364 on solid medium to test the antilisterial activity of yeast in direct cell contact with Listeria. All yeasts inhibited L. monocytogenes to a low degree, which is most probably due to competition for nutrients. However, one Candida intermedia strain was able to reduce the listerial cell count by 4 log units. Another four yeasts, assigned to C. intermedia (three strains) and Kluyveromyces marxianus (one strain), repressed growth of L. monocytogenes by 3 log units. Inhibition of L. monocytogenes was clearly pronounced in the cocultivation assay, which simulates the conditions and contamination rates present on smear cheese surfaces. We found no evidence that the unknown inhibitory molecule is able to diffuse through soft agar.

* Corresponding author. Mailing address: Abteilung Mikrobiologie, Zentralinstitut für Ernährungs- und Lebensmittelforschung Weihenstephan, Technische Universität München, Weihenstephaner Berg 3, D-85350 Freising, Germany. Phone: 49 8161 713516. Fax: 49 8161 714512. E-mail: Siegfried.Scherer{at}wzw.tum.de

{dagger} Supplemental material for this article may be found at http://aem.asm.org/.

Applied and Environmental Microbiology, January 2006, p. 313-318, Vol. 72, No. 1
0099-2240/06/$08.00+0     doi:10.1128/AEM.72.1.313-318.2006
Copyright © 2006, American Society for Microbiology. All Rights Reserved.





Copyright © 2009 by the American Society for Microbiology.   For an alternate route to Journals.ASM.org, visit: http://intl-journals.asm.org | More Info»