Description of a detection assay for in situ production of bacteriocin on meat

Authors: Saucier, Linda; Greer, G. Gordon
Abstract: Using a modi cation of the agar diffusion assay, in situ bacteriocin production on meat was analyzed using cooked meat medium (CMM) and sterile pork tissue (lean and fat) with Carnobacterium piscicola LV17 as the producer and Carnobacterium divergens LV13 as the indicator strains. Contrary to what is observed in APT broth, bacteriocin production by C. piscicola LV17 occurred with growth at low inoculum levels (#104 CFU/cm2 or g of meat) on disks (10 cm2) of pork fat tissue (pH 6.58) and on CMM particles (pH 7.0) but not on disks of lean tissue (pH 5.61). The assays described in this study do not required sophisticated equipment and would be useful to study bacteriocin production on meat products stored under various conditions.
Document Type: Article de recherche
Issue Date: 1 February 2001
Open Access Date: Restricted access
Document version: VoR
This document was published in: Journal of Food Protection, Vol. 64 (2), 264–267 (2001)
International Association for Food Protection
Alternative version: 10.4315/0362-028X-64.2.264
Collection:Articles publiés dans des revues avec comité de lecture

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