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Acidification is not involved in the early inhibition of Staphylococcus aureus growth by Lactococcus lactis in milk
Abstract : Seventy-five Lactococcus lactis strains were screened for their inhibitory effect on Staphylococcus aureus growth in milk. Most lactococcal strains had a strong antagonistic effect. Characterization of this effect showed that acidification was not involved in the inhibition observed within the first 24 h of mixed culture. Alternate effects such as bacteriocin- or hydrogen peroxide-production were eliminated. These results question some generally accepted ideas and show that even low acidifying L. lactis strains, widely used in raw milk soft cheeses, can efficiently inhibit S. aureus growth even with initial contamination levels as high as 103 cfumL
https://hal-agrocampus-ouest.archives-ouvertes.fr/hal-00729833
Contributor : Céline Martel Connect in order to contact the contributor
Submitted on : Friday, March 8, 2013 - 3:47:05 PM
Last modification on : Wednesday, April 6, 2022 - 4:08:11 PM
Contributor : Céline Martel Connect in order to contact the contributor
Submitted on : Friday, March 8, 2013 - 3:47:05 PM
Last modification on : Wednesday, April 6, 2022 - 4:08:11 PM
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