Buyong, N., Kok, J. and Luchansky, J.B. (1998) Use of a Genetically Enhanced, Pediocin-Producing Starter Culture, Lactococcus lactis subsp. lactis MM217, to Control Listeria monocytogenes in Cheddar Cheese. Applied and Environmental Microbiology, 64, 4842-4845. - References

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Buyong, N., Kok, J. and Luchansky, J.B. (1998) Use of a Genetically Enhanced, Pediocin-Producing Starter Culture, Lactococcus lactis subsp. lactis MM217, to Control Listeria monocytogenes in Cheddar Cheese. Applied and Environmental Microbiology, 64, 4842-4845.

has been cited by the following article:

TITLE: Use of Bacteriocin Producing Lactococcus lactis subsp. lactis LABW4 to Prevent Listeria monocytogenes Induced Spoilage of Meat

AUTHORS: Soma Barman, Ranjan Ghosh, Narayan C. Mandal

KEYWORDS: Lactic Acid Bacteria, Bacteriocin, Spoilage of Meat, Listeria monocytogenes, Lactate dehydrogenase

JOURNAL NAME: Food and Nutrition Sciences, Vol.5 No.22, December 1, 2014

ABSTRACT: A bacteriocin producing strain of Lactococcus lactis subsp. lactis LABW4 was isolated from naturally fermented milk product which exhibited strong antibacterial activity against Listeria monocytogenes MTCC657, a food spoilage psychrophilic organism. Both cell free and heat killed supernatants of LABW4 were effective to produce zones of inhibition against L. monocytogenes in vitro. The antibacterial metabolite(s) of LABW4 showed strong cidal effect on the growth of L. monocytogenes. Meat samples, mixed with heat killed supernatant of LABW4 when inoculated with Listeria, remain fresh up to 25 days in refrigerated condition whereas spoilage started immediately after 24 hours of inoculation for control sets. Enhancement of Lactate dehydrogenase of L. monocytogenes upon treatment with LABW4 cell free supernatant suggested its lytic mode of action. Cell lysis or degradations were also supported by scanning electron micrograph of treated cells.