Acidification is not involved in the early inhibition of Staphylococcus aureus growth by Lactococcus lactis in milk

Cathy Charlier; Sergine Even; Michel Gautier; Yves Le Loir

Acidification is not involved in the early inhibition of Staphylococcus aureus growth by Lactococcus lactis in milk

Cathy Charlier ¹ Sergine Even ^{1, *} Michel Gautier ¹ Yves Le Loir ¹

* Corresponding author

1 STLO - Science et Technologie du Lait et de l'Oeuf

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

Document type :

Journal articles

Domain :

Life Sciences [q-bio] / Food engineering / Science des matériaux alimentaires et physico-chimie de l'aliment

Complete list of metadatas

https://hal-agrocampus-ouest.archives-ouvertes.fr/hal-00729833
Contributor : Céline Martel <>
Submitted on : Friday, March 8, 2013 - 3:47:05 PM
Last modification on : Wednesday, March 21, 2018 - 4:08:07 PM

Acidification is not involved in the early inhibition of Staphylococcus aureus growth by Lactococcus lactis in milk

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Acidification is not involved in the early inhibition of Staphylococcus aureus growth by Lactococcus lactis in milk

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