Assessment of the anti-listerial activity of microfloras from the surface of smear-ripened cheeses
| Autor: | Anne-Sophie Sarthou, M.-N. Leclercq-Perlat, Françoise Irlinger, Christophe Monnet, Klaus Neuhaus, Anne Bleicher |
|---|---|
| Přispěvatelé: | Génie et Microbiologie des Procédés Alimentaires (GMPA), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Technische Universität Munchen - Université Technique de Munich [Munich, Allemagne] (TUM), European Community, European Commission FOOD-CT-2006-016264 |
| Rok vydání: | 2009 |
| Předmět: |
Food Handling
Listeria Population Cheese ripening Microbiology Foodborne Diseases 03 medical and health sciences stomatognathic system Cheese Assay comparison [SDV.IDA]Life Sciences [q-bio]/Food engineering Antibiosis Food microbiology Humans [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering Food science education Propagation Anti-listerial activity 030304 developmental biology 2. Zero hunger 0303 health sciences education.field_of_study biology Bacteria 030306 microbiology Ripening Yarrowia Biodiversity biology.organism_classification Culture Media stomatognathic diseases Food Microbiology Composition (visual arts) Smear-ripened cheese Food Science |
| Zdroj: | Food Microbiology Food Microbiology, Elsevier, 2010, 27 (2), pp.302-310. ⟨10.1016/j.fm.2009.11.009⟩ |
| ISSN: | 1095-9998 0740-0020 |
| DOI: | 10.1016/j.fm.2009.11.009⟩ |
| Popis: | International audience; The anti-listerial activity of microfloras front the surface of various smear-ripened cheeses was evaluated using four methods that were then compared Method A measured the anti-listerial potential of supernatants from short-time liquid cultures, whereas in Method B, a model cheese was co-inoculated with the microflora and Listeria innocua test strains Method C was based on successive propagations of the microfloras oil this model cheese, and Method 1) oil successive propagations of the microfloras together with Listeria test strains Anti-listerial activity considerably depended on the microflora used Significant correlations were obtained between Methods A and B and Methods C and D With Methods C avid D, the highest anti-listerial activity was obtained with the microflora from a Livarot-type cheese (FC12) To investigate the cause of the anti-listerial activity of FC12, Fourier Transform InfraRed (FTIR) analyses of microbial Populations were performed oil the original microflora as well as on the microflora after propagations on the model cheese The composition of FC12 had changed considerably upon propagation, and in the propagated microflora, the population of yeasts was dominated by Yarrowia lipolytica strains, whereas the population of bacteria was dominated by Vagococcus species. |
| Databáze: | OpenAIRE |
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