Microbial background flora in small-scale cheese production facilities does not inhibit growth and surface attachment of Listeria monocytogenes

摘要: The background microbiota of 5 Norwegian small-scale cheese production sites was examined and the effect isolated strains on growth survival Listeria monocytogenes investigated. Samples were taken from air, food contact surfaces (storage surfaces, molds, brine) noncontact (floor, drains, doors) all isolates identified by sequencing morphology (mold). A total 1,314 found to belong 55 bacterial genera, 1 species yeast, 6 mold. Lactococcus spp. (all which lactis), Staphylococcus spp., Microbacterium Psychrobacter sp. Rhodococcus Chryseobacterium 4 sites. Thirty-two genera only in out facilities each. Great variations observed microbial flora both between producers, also within various greatest diversity bacteria drains rubber seals doors. storage shelves salt brines less varied. 62 yeast isolate tested for antilisterial activity an overlay assay a spot-on-lawn assay, but none showed significant inhibitory effects. co-cultured ceramic tiles with dominating plants: lactis, Pseudomonas putida, equorum, or None altered L. tiles. conclusion study that no common exists environments. inhibited monocytogenes. Hence, this does not support hypothesis natural environments inhibits