文章基本信息

标题：Lactococcus sp. on the growth of Listeria sp. in the model UHT milk system
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作者：Šviráková E. ; Složilová I. ; Tichovský P. 等
期刊名称：Czech Journal of Food Sciences
印刷版ISSN：1212-1800
电子版ISSN：1805-9317
出版年度：2009
卷号：27
期号：SpecialIssue2
页码：8-11
DOI：10.17221/672-CJFS
出版社：Czech Academy of Agricultural Sciences
摘要：The work was aimed at the growth suppression of cultured listerias strains by cultured lactococci strains or commercial mesophilic cheese cultures during common cultivations in the model UHT milk system (0.5% w/w of milk fat content) at 30°C during 18 h aerobically. Milk was primarily fermented by lactococci at the level of 10⁸ CFU/ml and secondarily contaminated by listerias at the level of 10³ CFU/ml. The most intensive growth suppressions of both Listeria innocua (CCM 5884 or Ln-03) strains were caused by Lactococcus lactis subsp. lactis (LCC 416 or CHCC 2281) strains or DELVO-ADD® 100-X DSF cheese culture; the listerias growth reductions was from the level of 10³ CFU/ml to 10⁰ CFU/ml. Obtained results should be applied to dairy industry provided that HACCP, GHP and GMP systems must be observed.
关键词：Lactococcus ; antilisterial activity; lactic acid; nisin; Listeria ; UHT milk