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Inhibition of Listeria monocytogenes by piscicolin 126 in milk and Camembert cheese manufactured with a thermophilic starter
- Wan, J., Harmark, K., Davidson, B.E., Hillier, A.J., Gordon, J.B., Wilcock, A., Hickey, M.W., Coventry, M.J.
- Journal of applied microbiology 1997 v.82 no.3 pp. 273-280
- Camembert cheese, Listeria monocytogenes, bacteriocins, cheese starters, enzymes, growth retardation, lactic acid, milk, minimum inhibitory concentration, proteolysis, ripening
- The effect of bacteriocin, piscicolin 126, on the growth of Listeria monocytogenes and cheese starter bacteria was investigated in milk and in Camembert cheese manufactured from milk challenged with 10(2) cfu ml-1 L. monocytogenes. In milk incubated at 30 degrees C, piscicolin 126 added in the range of 512-2048 AU ml-1 effectively inhibited growth of L. monocytogenes for more than 20 d when challenged with approximately 10(2) cfu ml-1 L. monocytogenes. At higher challenge levels [10(4) and 10(6) cfu ml-1], piscicolin 126 reduced the viable count of L. monocytogenes by 4-5 log units immediately after addition of the bacteriocin; however, growth of Listeria occurred within 24 h. The minimum inhibitory concentration (MIC) of piscicolin 126 against lactic acid cheese starter bacteria was generally greater than 204 800 AU ml-1, and the viable count and acid production of these starter cultures in milk were not affected by the addition of 2048 AU ml-1 piscicolin 126. Camembert cheeses made from milk challenged with L. monocytogenes and with added piscicolin 126 showed a viable count of L. monocytogenes 3-4 log units lower than those without piscicolin 126. Inactivation of piscicolin 126 by proteolytic enzymes from cheese starter bacteria and mould together with the emergence of piscicolin 126-resistant isolates was responsible for the recovery of L. monocytogenes in the cheeses during ripening.