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Antagonistic action of Lactobacillus lactis toward Salmonella spp. and Escherichia coli O157:H7 during growth and refrigerated storage.

Author(s) : BRASHEARS M. M., DURRE W. A.

Type of article: Article

Summary

Cells of Lactobacillus lactis were added to trypticase soy broth containing cells of Escherichia coli O157:H7 or cells of Salmonella spp. in order to determine if L. lactis inhibited the pathogens. The inhibition of all pathogens was examined during growth at 37 °C for 24 hours. Inhibition of Salmonella spp. was also examined at refrigeration temperatures (6 °C) for 5 days. One strain each of E. coli O157:H7, Salmonella typhimurium, and Salmonella enteritidis was examined. In all experiments at 37 °C, the L. lactis completely inhibited all pathogens. There were significant (P higher than 0.05) increases in numbers of the pathogens in the control samples containing no L. lactis. There were significant (P lower than 0.05) declines in the pH of both control and L. lactis inoculated samples. There was a significantly (P lower than 0.05) larger decline in the pH of samples inoculated with L. lactis. Numbers of Salmonella spp. incubated at 6 °C did not decline significantly (P higher than 0.05) for control or inoculated samples, which suggests that this strain of L. lactis does not inhibit Salmonella spp. at refrigeration temperatures.

Details

  • Original title: Antagonistic action of Lactobacillus lactis toward Salmonella spp. and Escherichia coli O157:H7 during growth and refrigerated storage.
  • Record ID : 2000-2968
  • Languages: English
  • Source: Journal of Food Protection - vol. 62 - n. 11
  • Publication date: 1999/11
  • Document available for consultation in the library of the IIR headquarters only.

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