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Cited by 121Probiotics and Fermented FoodsListeria monocytogenes in Food SafetyMicrobial Inactivation Methods

The DOI matches its Crossref record; 22 of the 22 references it cites were found in a registry or an index.

The Screening of Hydrogen Peroxide-Producing Lactic Acid Bacteria and Their Application to Inactivating Psychrotrophic Food-Borne Pathogens

Nakajima, Hajime, Toba, Takahiro, Ito, Ayano, Kudo, Syoko, Sato, Susumu, Sato, Yuki·2003·Current Microbiology
DOI 10.1007/s00284-002-3993-1
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Abstract

Lactic acid bacteria were isolated from various food samples and evaluated for hydrogen peroxide (H2O2) production. Cells suspended in 0.5% (wt/vol) glucose plus 0.5% (wt/vol) lactate (pH 7.0) were incubated for 5 h at 37 degrees C under aeration. Among 193 strains, 27 strains accumulated 201-300 ppm H2O2, and 4 strains accumulated more than 301 ppm H2O2 in the cell suspensions. Among the 9 high-level H2O2-producing strains, 8 strains were identified as Lactococcus lactis subsp. lactis. The cell-free filtrate from Lc. lactis subsp. lactis AI 62, which contained approximately 350 ppm H2O2, was evaluated for antimicrobial activity against Enterococcus faecalis, Ent. faecium, enterotoxigenic Escherichia coli, Listeria ivanovii, Staphylococcus aureus, Yersinia enterocolitica, and Aeromonas hydrophila. After 1 h incubation at 30 degrees C in the cell-free filtrate, the initial viable cell counts of the target bacteria (5.53-6.00 log cfu/mL) were reduced by 0.12-5.00 log units, except in the case of enterococci. The sensitivity varied with the bacterial species and pH. The enterococci were resistant to the treatment. Our results show that H2O2 accumulated by lactic acid bacteria in a cell suspension is very effective in reducing the viable cell count of food-borne pathogens.

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Crossref · 10.1007/s00284-002-3993-1

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Metadata

Authors
Nakajima, H., Toba, T., Ito, A., Kudo, S., Sato, S., & Sato, Y.
Affiliations
  • Megmilk Snow Brand (Japan) (JP)
  • Hirosaki University (JP)
ORCID
Venue
Current Microbiology
Publisher
Springer Science and Business Media LLC
Published
2003-09-01
Volume
47
Issue
3
Pages
231-236
ISSN
  • 0343-8651 (ISSN-L)
  • 1432-0991
DOI
10.1007/s00284-002-3993-1
OpenAlex
W2073588931
Cited by
121
References
22
Citations by year
2026: 2 · 2025: 8 · 2024: 7 · 2023: 10 · 2022: 10 · 2021: 7 · 2020: 11 · 2019: 4 · 2018: 5 · 2017: 5 · 2016: 2 · 2015: 10 · 2014: 5 · 2013: 4 · 2012: 11
FWCI
1.62
Type
journal article
Language
en
Open access
closed
Licence
www.springer.com/tdm (tdm)
Locations
  • Current Microbiology (publishedVersion)
  • PubMed (publishedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Listeria monocytogenes in Food Safety
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
Keywords
hydrogen peroxide production, lactic acid bacteria, Lactococcus lactis subsp. lactis, antimicrobial activity, cell-free filtrate, Enterococcus, Listeria ivanovii, Staphylococcus aureus, Yersinia enterocolitica, Aeromonas hydrophila, enterotoxigenic Escherichia coli, pathogen inactivation, pH sensitivity
MeSH terms
Bacteria, Culture Media, Escherichia coli, Filtration, Food Microbiology, Hydrogen Peroxide, Hydrogen-Ion Concentration, Lactobacillus, Listeria, Microbial Sensitivity Tests, Staphylococcus aureus, Enterococcus faecalis, Lactococcus lactis, Yersinia enterocolitica, Colony Count, Microbial, Aeromonas hydrophila, Enterococcus faecium

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