Assay of enterocin AS-48 for inhibition of foodborne pathogens in desserts.
作者： PILAR MARTINEZ VIEDMA , HIKMATE ABRIOUEL , NABIL BEN OMAR , ROSARIO LUCAS LÓPEZ , EVA VALDIVIA
DOI: 10.4315/0362-028X-72.8.1654
关键词:
摘要: Enterocin AS-48 was tested against Staphylococcus aureus, Bacillus cereus, and Listeria monocytogenes in different kinds of desserts. The highest activity S. aureus detected baker cream. However, yogurt-type soy-based desserts gelatin pudding, (175 arbitrary units [AU]/g) reduced viable cell counts by only 1.5 to 1.8 log at most. efficacy puddings greatly depended on inoculum size, decreased below detection levels within 24 h for inocula lower than 4 5.5 CFU/g. For L. monocytogenes, bacteriocin concentrations 52.5 87.5 AU/g avoided regrowth survivors. lowest B. were instant pudding without soy or 175 the pudding. In AU/g) cereus after 8 10 degrees C 48 22 C. Bacteriocin addition also inhibited liquefaction caused proteolytic cereus.
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