Search results for "Bacteriocin-like inhibitory substances"
showing 3 items of 3 documents
Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
2017
<em>Listeria monocytogenes</em> is a pathogen frequently found in dairy products, and its growth is difficult to control. Bacteriocinlike inhibitory substances (BLIS), produced by lactic acid bacteria (LAB), having proven <em>in vitro</em> anti-<em>Listeria</em> activity, could provide an innovative approach to control <em>L. monocytogenes</em>; however, this application needs to be evaluated <em>in vivo</em>. In this study, twenty LAB strains isolated from different Sicilian dairy environments were tested for control of growth of <em>L. monocytogenes</em> in three different experimental trials. First, raw and UHT milk …
An investigation of the bacteriocinogenic potential of lactic acid bacteria associated with wheat (triticum durum) kernels and non-conventional flours
2008
One hundred and thirty-seven lactic acid bacteria (LAB), previously isolated from wheat (Triticum durum) grains and non-conventional flour samples, were tested for the production of antibacterial substances. A total of 16 strains (5 Enterococcus faecium, 5 Enterococcus mundtii, 4 Pediococcus pentosaceus, 1 Lactobacillus coryniformis and 1 Lactococcus garvieae) were found to inhibit the growth of Listeria innocua. The antibacterial activities were preliminarily investigated for their general behaviour with proteolytic (proteinase K, protease B and trypsin), amylolytic (α-amylase) and lipolytic (lipase) enzymes, after heat treatment, and exposure to different pHs and ethanol concentrations. B…
Microbial characterisation of fermented meat productions from the Sicilian breed "Suino Nero dei Nebrodi"
2012
Two traditional sausage products (“salsiccia” and “salame”) processed from the raw meat of the Black Sicilian swine “Suino Nero dei Nebrodi” were microbiologically investigated during the manufacturing and ripening stages. Both products were dominated by lactic acid bacteria (LAB), especially rod-shaped types. The concentration of enterococci was consistent in salame. Coagulase-negative cocci increased slower than LAB. Yeasts showed an increasing trend during the ripening of both products. Enterobacteriaceae were counted at a constant level of about 105 CFU/g in both products, while pseudomonads diminished during ripening. Coagulase-positive staphylococci, Listeria monocytogenes and Salmone…