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Viande : description d'un essai simple permettant de détecter la production de bactériocines in situ.

Description of a simple detection assay for in situ production of bacteriocin on meat.

Auteurs : SAUCIER L., GREER G. G.

Type d'article : Article

Résumé

Using a modified agar diffusion assay, in situ bacteriocin production on meat was analyzed using cooked meat medium (CMM) and sterile pork tissue (lean and fat) with Carnobacterium piscicola LV17 as the producer and Carnobacterium divergens LV 13 as the indicator strains. Contrary to what is observed in APT broth, bacteriocin production by C. piscicola LV17 occurred with growth at low inoculum levels on disks (10 cm2) of pork fat tissue (pH 6.58) and on CMM particles (pH 7.0) but not on disks of lean tissue (pH 5.61). The assays in this study do not required sophisticated equipment and would be useful to study bacteriocin production on meat products stored under various conditions.

Détails

  • Titre original : Description of a simple detection assay for in situ production of bacteriocin on meat.
  • Identifiant de la fiche : 2002-0266
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 64 - n. 2
  • Date d'édition : 02/2001
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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