  Action des cultures protectrices : cas des germes lactiques sur la flore alimentaire indésirable.; Thonart, Philippe  in Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment [=BASE] (2011), 15(2), 339-348 Detailed reference viewed: 28 (5 ULg) Combined use of bacteriocin-producing strains to control Listeria monocytogenes regrowth in raw pork meat.; ; et al in International Journal of Food Science & Technology (2010), 45 Detailed reference viewed: 8 (6 ULg)Plasmid-associated bacteriocin production by Lactobacillus LMG21688 Listeria monocytogenes growth rebound in a food system.; ; Dubois Dauphin, Robin et alin FEMS Microbiology Letters (2010), 306(1), 37-44 Detailed reference viewed: 37 (17 ULg)le développement de starters lactiques : de la cellule au produit finiThonart, Philippe ; ; et alConference (2009, November 02) Detailed reference viewed: 19 (8 ULg)Le développement de starters lactiques : de la cellule au produit fini.Thonart, Philippe ; ; et alConference (2009, November) Detailed reference viewed: 20 (4 ULg)Effects of curing sodium nitrite additive and natural meat fat on growth control of Listeria monocytogenes by the bacteriocin-producing Lactobacillus curvatus strain CWBI-B28.; ; Destain, Jacqueline et alin Food Microbiology (2009), 26 In realistic model meat systems, the separate and combined effects of fat content and sodium nitrite on the antilisterial activity of the bacteriocin of Lactobacillus curvatus CWBI-B28 were studied. In ... [more ▼] In realistic model meat systems, the separate and combined effects of fat content and sodium nitrite on the antilisterial activity of the bacteriocin of Lactobacillus curvatus CWBI-B28 were studied. In laboratory fermentations where Listeria monocytogenes was co-cultured at 4 C with bacteriocin-producing CWBIB28 in lean pork meat (fat content: 13%) without added nitrite, a strong antilisterial effect was observed after one week. The effect was maintained for an additional week, after which a slight and very gradual rebound was observed. Both added nitrite (20 ppm) and a high-fat content (43%) were found to antagonise this antilisterial effect, the Listeria cfu count reached after six weeks being 200 times as high in high-fat meat with added nitrite than in lean meat without nitrite. This antagonism could not be attributed to slower growth of the bacteriocin-producing strain, since CWBI-B28 grew optimally in fatrich meat with 20 ppm sodium nitrite. Bacteriocin activity was also measured in the samples. The observed activity levels are discussed in relation to the degree of antilisterial protection conferred [less ▲] Detailed reference viewed: 43 (10 ULg)Enhancing The Antilisterial Effect Of Lactobacillus Curvatus Cwbi-B28 In Pork Meat And Cocultures By Limiting Bacteriocin Degradation; ; Destain, Jacqueline et alin Meat Science (2008), 80(3), This work focused on Listeria monocytogenes growth inhibition and growth rebound in raw and cooked pork meat inoculated with Lactobacillus curvatus strains. During storage of raw meat homogenates in the ... [more ▼] This work focused on Listeria monocytogenes growth inhibition and growth rebound in raw and cooked pork meat inoculated with Lactobacillus curvatus strains. During storage of raw meat homogenates in the presence of the bacteriocin-producing strain Lactobacillus curvatus CWBI-B28wt, the Listeria monocytogenes cfu count was initially reduced to an undetectable level, but a growth rebound occurred after two weeks, coinciding with loss of 70% of the bacteriocin activity present at the end of week 2. The Listeria growth rebound was suppressed when proteolysis of bacteriocin was countered by the absence of proteases (bacteriocin addition to cooked meat) or the presence of 1% soy flour (added to provide competing substrates). Further experiments confirmed that bacteriocin is sensitive to the action of proteolytic enzymes isolated from both Lactobacillus curvatus CWBI-B28wt and the meat matrix. Bacteriocin proteolysis thus emerges as a cause of Listeria growth rebound. [less ▲] Detailed reference viewed: 37 (5 ULg)Antilisterial Bacteriocin-Producing Strain Of Lactobacillus Curvatus Cwbi-B28 As A Preservative Culture In Bacon Meat And Influence Of Fat And Nitrites On Bacteriocins Production And Activity; ; et al in Food Science and Technology International (2006), 12(4), Detailed reference viewed: 20 (3 ULg)Industrial application of an antilisterial strain of Lactobacillus curvatus THT 0030550 as a protective culture : effect of fat and curing agent sodium nitrite on the production and the activity of bacteriocin.; ; et al Poster (2004, December 17) Detailed reference viewed: 14 (2 ULg)Industrial application of an antilisterial strain of Lactobacillus curvatus THT 0030550 as a protective culture : effect of fat and curing agent sodium nitrite on the production and the activity of bacteriocin; ; et al Poster (2004, December 17) Detailed reference viewed: 5 (2 ULg) |
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