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Effet combiné de la reutérine et des bactériocines des bactéries lactiques sur l'inactivation de pathogènes alimentaires dans du lait.

Combined effect of reuterin and lactic acid bacteria bacteriocins on the inactivation of food-borne pathogens in milk.

Auteurs : ARQUÉS J. L., RODRÍGUEZ E., NUÑEZ M., et al.

Type d'article : Article

Résumé

Antimicrobial activity of reuterin in combination with different bacteriocins from lactic acid bacteria against food-borne pathogens in milk was investigated. A strong synergistic effect of reuterin in combination with nisin, lacticin 481 or enterocin AS-48 on Listeria monocytogenes was observed. Only nisin increased the antimicrobial activity of reuterin against Staphylococcus aureus. Bactericidal activity of reuterin towards Escherichia coli O157:H7, Salmonella enterica, Yersinia enterocolitica, Aeromonas hydrophila and Campylobacter jejuni was not enhanced significantly by the addition of any of the bacteriocins investigated. The synergism of reuterin and nisin against L. monocytogenes and S. aureus was also found at refrigeration temperatures, where the pathogens were completely inactivated. Refrigerated milk treated with both natural antimicrobials would mean a feasible system to control pathogenic contaminants.

Détails

  • Titre original : Combined effect of reuterin and lactic acid bacteria bacteriocins on the inactivation of food-borne pathogens in milk.
  • Identifiant de la fiche : 30000698
  • Langues : Anglais
  • Source : Food Control The International Journal of HACCP and Food Safety - vol. 22 - n. 3-4
  • Date d'édition : 03/2011
  • DOI : http://dx.doi.org/10.1016/j.foodcont.2010.09.027

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