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The effect of reuterin on Listeria monocytogenes and Escherichia coli O157:H7 in milk and cottage cheese.

Author(s) : ZINEY M. G. el-, DEBEVERE J. M.

Type of article: Article

Summary

A broad-spectrum reuterin produced during anaerobic fermentation of glycerol by Lactobacillus reuteri strain 12002 was found to be inhibitory and bactericidal for Listeria monocytogenes and Escherichia coli O157:H7. The best conditions for the production of reuterin are determined among experiments performed with glycerol fermentation by Lactobacillus reuteri. Reuterin is experimented on milk and cottage cheese to test its lethal action on Listeria monocytogenes and Escherichia coli. The addition of milk fat or salt on the lethal effect of reuterin is also studied.

Details

  • Original title: The effect of reuterin on Listeria monocytogenes and Escherichia coli O157:H7 in milk and cottage cheese.
  • Record ID : 2000-2008
  • Languages: English
  • Source: Journal of Food Protection - vol. 61 - n. 10
  • Publication date: 1998/10
  • Document available for consultation in the library of the IIR headquarters only.

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