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Cited by 40Probiotics and Fermented FoodsListeria monocytogenes in Food SafetyEssential Oils and Antimicrobial Activity

Biocontrol of Listeria monocytogenes in a model cultured milk (lben) by in situ bacteriocin production from Lactococcus lactis ssp. lactis

Benkerroum, Noreddine, Ghouati, Yasmine, Ghalfi, Hakim, Elmejdoub, Thami, Roblain, Dominique, Jacques, Philippe, Thonart, Philippe·2002·International Journal of Dairy Technology
DOI 10.1046/j.1471-0307.2002.00053.x
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Abstract

Bacteriocin‐producing (Bac+) Lactococcus lactis ssp. lactis CCMM/IAV/BK1 isolated from traditional lben was used in the preparation of lben from pasteurized milk to assess its potential inhibitory activity against Listeria monocytogenes ATCC 7644. Production of bacteriocin (arbitrary units, AU) in MRS broth fortified with yeast extract (MRSY) in a fermentor under controlled and uncontrolled pH conditions was also investigated. This Bac+ strain yielded about 35 times more bacteriocin when the pH was maintained constant at 6.5 than under varying pH conditions. To test the effect of in situ bacteriocin production against L. monocytogenes, lben was made from cow's milk artificially contaminated with approximately 107 cfu/mL and fermented with a mixed mesophilic starter culture consisting of the lactococcal Bac+ organism and Lc. lactis ssp. lactis biovar diacetylactis 66, a diacetyl‐producing strain, in a ratio of 1 : 1. Numbers of L. monocytogenes were monitored during fermentation and storage of lben at refrigeration temperature (c. 7°C) for up to 6 days. Performances of the Bac+ starter were compared to those of an isogenic Bac− derivative strain obtained from the Bac+ starter by curing with ethidium bromide. The results showed that the amount of L. monocytogenes decreased to below the detectable level in a 1‐mL sample within 24 h of storage at 7°C in lben fermented with the Bac+ starter culture. On the contrary, L. monocytogenes survived for 6 days of storage at 7°C in lben made with the Bac− starter. The Bac+ wild strain of the starter studied could be adequately used to produce lben or similar indigenous fermented milks of improved hygienic quality on an industrial scale. Alternatively, it could be used as an adjunct in minimally processed products or in products obtained from raw milk to add a safety factor.

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Crossref · 10.1046/j.1471-0307.2002.00053.x

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  • In fermented milk, the application of a bacteriocin-producing strain of Lc. lactis ssp. lactis reduced L. monocytogenes contamination to undetectable levels.

    “In fermented milk, the application of a bacteriocin-producing strain of Lc. lactis ssp. lactis reduced L. monocytogenes contamination to undetectable levels [141].”

    From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [141]

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Authors
Benkerroum, N., Ghouati, Y., Ghalfi, H., Elmejdoub, T., Roblain, D., Jacques, P., & Thonart, P.
Affiliations
  • Institut Agronomique et Vétérinaire Hassan II (MA)
  • École Nationale d'Agriculture de Meknès (MA)
  • Gembloux Agro-Bio Tech (BE)
Corresponding author
Benkerroum, Noreddine
ORCID
Venue
International Journal of Dairy Technology
Publisher
Wiley
Published
2002-08
Volume
55
Issue
3
Pages
145-151
ISSN
  • 1364-727X (ISSN-L)
  • 1471-0307
DOI
10.1046/j.1471-0307.2002.00053.x
OpenAlex
W2077263997
Cited by
40
References
27
Citations by year
2026: 2 · 2025: 1 · 2024: 3 · 2023: 1 · 2022: 3 · 2021: 1 · 2020: 1 · 2019: 1 · 2018: 3 · 2016: 1 · 2015: 1 · 2014: 3 · 2012: 2
FWCI
1.70
Type
journal article
Language
en
Open access
closed
Licence
onlinelibrary.wiley.com/termsAndConditions#vor (vor, 6 d)
Locations
  • International Journal of Dairy Technology (publishedVersion)
  • Open Repository and Bibliography (University of Liège) (submittedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Listeria monocytogenes in Food Safety
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Essential Oils and Antimicrobial Activity
Keywords
Listeria monocytogenes, biological control, bacteriocin production, Lactococcus lactis subsp. lactis, fermented milk, starter cultures, cold storage, food safety, traditional fermented dairy products

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