Growth Inhibition of Selected Microorganisms by an Association of Dairy Starter Cultures and Probiotics
| Autor: | Maria Francesca Iulietto, Beniamino T. Cenci-Goga, Sara Mattei, Musafiri Karama, Sara Novelli, Paola Sechi, Roberto Selvaggini |
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| Rok vydání: | 2015 |
| Předmět: |
Bacilli
food.ingredient Pseudomonas fluorescens Biology medicine.disease_cause law.invention Probiotic fluids and secretions 0404 agricultural biotechnology food Starter law Skimmed milk medicine Food science Pathogen lcsh:SF1-1100 Bacteria Probiotics 0402 animal and dairy science food and beverages Lactic acid 04 agricultural and veterinary sciences biology.organism_classification 040401 food science 040201 dairy & animal science Antibacterial Staphylococcus aureus Listeria Animal Science and Zoology lcsh:Animal culture |
| Zdroj: | Italian Journal of Animal Science, Vol 14, Iss 2 (2015) |
| ISSN: | 1828-051X |
| DOI: | 10.4081/ijas.2015.3745 |
| Popis: | Several growth curves for selected pathogens and hygiene indicators alone and vs selected dairy starter cultures (LAB) and commercial probiotics have been performed. All strains for LAB and commercial probiotics were inoculated as pure cultures into skim milk to get an initial cocci:bacilli:enterocci ratio of 2:1:1 and a concentration of approximately 107 cfu mL–1 until challenge vs selected pathogens and hygiene indicators. Selected pathogens came from the collection of the Laboratorio di Ispezione degli Alimenti di O.A. or were reference strains (Escherichia coli, CSH26 K12, Staphylococcus aureus 27R, Salmonella Derby 27, Pseudomonas fluorescens ATCC 13525, Listeria innocua ATCC 33090). Each strain was inoculated into skim milk to get an initial concentration of approximately 106 cfu mL–1. Growth curves in skim milk for the following challenges were studied: i) sterility control; ii) association LAB; iii) association of LAB vs each selected pathogen or hygiene indicator; iv) selected pathogen or hygiene indicator alone. The challenges were carried out in BHI broth and in skim milk at 37°C. The highest reduction was observed in milk but in general the association of LAB and the probiotic was able to limit the growth of pathogens and hygiene indicators. |
| Databáze: | OpenAIRE |
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