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KMID : 1007520160250010341
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Food Science and Biotechnology
2016 Volume.25 No. 1 p.341 ~ p.348
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In vitro Modelling of Simultaneous Interactions of Listeria monocytogenes, Lactobacillus sakei, and Staphylococcus carnosus
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Carla Maria Blanco-Lizarazo
Indira Sotelo-Diaz
Adriana Llorente-Bousquets
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Abstract
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The Jameson effect model describes suppression of microorganism growth as being dependent on non-specific competition. This model was developed for simultaneous growth in a liquid medium and microbial interactions between Listeria monocytogenes, Lactobacillus sakei, and Staphylococcus carnosus with addition of NaNO2 to mimic the manufacturing process of salami for 48 h at 21°C and then for 14 days at 17°C. L. monocytogenes in the presence of L. sakei was inhibited by 2.120 log CFU/ mL in the presence of NaNO2, and 1.146 log CFU/mL without NaNO2. Inhibition of L. monocytogenes cocultured with S. carnosus was 2.248 log CFU/mL at 48 h, but after 336 h was not significantly (p>0.05) different from L. monocytogenes in mono-culture. The interspecific competition parameter (β) <1 indicated that the prevailing competition in co-cultures was intraspecific. Differentiation between 2 bacterial species interactions can be applied for use in starter cultures with pathogenic flora.
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KEYWORD
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Jameson effect, co-culture, Listeria monocytogenes, Lactobacillus sakei, Staphylococcus carnosus
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