Effect of the competitive growth of Lactobacillus sakei MN on the growth kinetics of Listeria monocytogenes Scott A in model meat gravy Articles uri icon

publication date

  • May 2016

start page

  • 34

end page

  • 45

volume

  • 63

international standard serial number (ISSN)

  • 0956-7135

electronic international standard serial number (EISSN)

  • 1873-7129

abstract

  • Listeria monocytogenes is a foodborne pathogen capable of growth under refrigeration temperatures. The use of bacteriocin-producing lactic acid bacteria to inhibit Gram-positive pathogen growth may be an important tool to enhance the safety of refrigerated foods. The influence of three different populations of the bacteriocin-producing strain Lactobacillus sakei MN on the growth kinetic parameters of three different populations of L monocytogenes Scott A co-cultured in model meat gravy at 4, 10, 16, and 22 degrees C was studied. The Baranyi growth model was used to estimate the kinetic parameters of L monocytogenes and L sakei for each strain cultured alone or in co-culture. The highest L. monocytogenes populations were achieved by pure cultures, decreasing in co-culture with the different inocula of L. sakei, at all temperatures. A modified logistic model was applied which includes a factor 0 that adjusts the effect of L. sakei on L. monocytogenes depending on the environmental conditions. The co-cultures of low (similar to 1log) L. monocytogenes inocula showed a decrease in beta values when temperature increased, indicating that inter-species competition changes with temperature; the 2log- and 4log-inocula of L monocytogenes co-cultures also showed this behavior but only with the higher initial population of L sakei. (C) 2015 Elsevier Ltd. All rights reserved.

keywords

  • listeria monocytogenes; lactobacillus sakei; bacteriocin; co-culture; competitive growth; modeling; lactic acid bacteria; contact dependent inhibition; mixed microbial populations; pediococcus acidilactici; carnobacterium piscicola; continuous culture; escherichia coli; food products; bavaricin mn; refrigeration temperatures