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Growth inhibition of Listeria monocytogenes by bacteriocin-producing Staphylococcus equorum SE3 in cheese models

Bockelmann, Wilhelm, Koslowsky, Margarita, Goerges, Stefanie, Scherer, Siegfried, Franz, Charles M.A.P., Heller, Knut J.
Food control 2017 v.71 pp. 50-56
Listeria monocytogenes, Staphylococcus equorum, agar, amino acids, antibacterial properties, bacteria, cheese ripening, cheeses, coculture, milk, models, peptides, serotypes, yeasts
The anti-listerial activity of Staphylococcus equorum SE3 isolated from cheese brine was tested in two different model cheese systems to ascertain its potential for use as a protective culture for smear cheese ripening. Co-cultivation of Listeria monocytogenes L129 and the antilisterial S. equorum SE3 was performed on “milk agar” or “modified milk agar” (model cheese surface systems). S. equorum inoculated at concentrations of 106 cfu/cm2 completely inhibited growth of L. monocytogenes inoculated at 10–500 cfu/cm2 on modified milk agar within 24 h of incubation, in the negative controls L129 grew to >107 cfu/cm2. At a higher inoculation level, growth inhibition was still more than 7 log units after 24 h. L. monocytogenes strains of different serotypes were also inhibited. Co-cultivation of S. equorum SE3 with other smear bacteria or yeasts, however, showed no growth inhibition of these important ripening microorganisms. The antilisterial effect was not diminished on the modified milk agar when co-cultivation was performed with the added smear cheese microbiota. However, on milk agar with no adjuncts (“green cheese model”), only a slight (<1 log unit) growth inhibition of L. monocytogenes was observed. Addition of peptides or amino acids to milk agar could restore growth inhibition of listeriae at different levels.