Tags

Type your tag names separated by a space and hit enter

Antagonism between Listeria monocytogenes and lactococci during fermentation of products from ultrafiltered skim milk.
J Dairy Sci. 1992 Jan; 75(1):43-50.JD

Abstract

Tyndallized samples of unfiltered skim milk and retentate (concentrated fivefold or twofold by volume) and permeate from UF skim milk were inoculated with 5.5 x 10(3) to 1.5 x 10(5) cfu/ml of Listeria monocytogenes strains California or V7 together with 4 x 10(7) to 2.3 x 10(8) cfu/ml of mesophilic lactic acid bacteria. Numbers of L. monocytogenes (McBride Listeria agar) and lactic acid bacteria (all purpose Tween agar) were determined after 0, 6, 12, 24, 30, and 36 h of incubation at 30 degrees C. Lactic acid bacteria significantly inhibited or inactivated L. monocytogenes in all three products. Inactivation was greater in permeate (6.77 orders of magnitude) than in unfiltered skim milk (3.67 orders of magnitude) or in retentate (4.21 orders of magnitude). Degree of inactivation in retentate was related to the extent of concentration. Inactivation was not complete, and L. monocytogenes survived in these products during fermentation for up to 36 h. When fermented products were refrigerated (4 degrees C), L. monocytogenes survived for 4 to 6 wk in skim milk, 3 to 5 wk in retentate, and 1 wk in permeate. At refrigeration temperature, length of survival was dependent on type of product and strain of the pathogen.

Authors+Show Affiliations

el-Gazzar FE
Department of Food Science, University of Wisconsin-Madison 53706.
Bohner HF
No affiliation info available
Marth EH
No affiliation info available

MeSH

AnimalsColony Count, MicrobialFermentationFood MicrobiologyFood PreservationHydrogen-Ion ConcentrationLactococcus lactisListeria monocytogenesMilkTemperatureTime FactorsUltrafiltration

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

1541740

Citation

el-Gazzar, F E., et al. "Antagonism Between Listeria Monocytogenes and Lactococci During Fermentation of Products From Ultrafiltered Skim Milk." Journal of Dairy Science, vol. 75, no. 1, 1992, pp. 43-50.
el-Gazzar FE, Bohner HF, Marth EH. Antagonism between Listeria monocytogenes and lactococci during fermentation of products from ultrafiltered skim milk. J Dairy Sci. 1992;75(1):43-50.
el-Gazzar, F. E., Bohner, H. F., & Marth, E. H. (1992). Antagonism between Listeria monocytogenes and lactococci during fermentation of products from ultrafiltered skim milk. Journal of Dairy Science, 75(1), 43-50.
el-Gazzar FE, Bohner HF, Marth EH. Antagonism Between Listeria Monocytogenes and Lactococci During Fermentation of Products From Ultrafiltered Skim Milk. J Dairy Sci. 1992;75(1):43-50. PubMed PMID: 1541740.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antagonism between Listeria monocytogenes and lactococci during fermentation of products from ultrafiltered skim milk. AU - el-Gazzar,F E, AU - Bohner,H F, AU - Marth,E H, PY - 1992/1/1/pubmed PY - 1992/1/1/medline PY - 1992/1/1/entrez SP - 43 EP - 50 JF - Journal of dairy science JO - J Dairy Sci VL - 75 IS - 1 N2 - Tyndallized samples of unfiltered skim milk and retentate (concentrated fivefold or twofold by volume) and permeate from UF skim milk were inoculated with 5.5 x 10(3) to 1.5 x 10(5) cfu/ml of Listeria monocytogenes strains California or V7 together with 4 x 10(7) to 2.3 x 10(8) cfu/ml of mesophilic lactic acid bacteria. Numbers of L. monocytogenes (McBride Listeria agar) and lactic acid bacteria (all purpose Tween agar) were determined after 0, 6, 12, 24, 30, and 36 h of incubation at 30 degrees C. Lactic acid bacteria significantly inhibited or inactivated L. monocytogenes in all three products. Inactivation was greater in permeate (6.77 orders of magnitude) than in unfiltered skim milk (3.67 orders of magnitude) or in retentate (4.21 orders of magnitude). Degree of inactivation in retentate was related to the extent of concentration. Inactivation was not complete, and L. monocytogenes survived in these products during fermentation for up to 36 h. When fermented products were refrigerated (4 degrees C), L. monocytogenes survived for 4 to 6 wk in skim milk, 3 to 5 wk in retentate, and 1 wk in permeate. At refrigeration temperature, length of survival was dependent on type of product and strain of the pathogen. SN - 0022-0302 UR - https://www.unboundmedicine.com/medline/citation/1541740/Antagonism_between_Listeria_monocytogenes_and_lactococci_during_fermentation_of_products_from_ultrafiltered_skim_milk_ DB - PRIME DP - Unbound Medicine ER -