Growth Control of in Raw Sausage via Bacteriocin-Producing DH25.

The current study addresses the critical issue of growth in raw sausage/meat products leading to human infections, most commonly listeriosis, which is known for its high fatality rate. This research focuses on the isolation, identification, and screening of lactic acid bacteria from various meat and fish products in Switzerland. In total, 274 lactic acid bacteria strains were isolated from 30 different products and were screened for their ability to inhibit growth, with 51 isolates demonstrating anti- activity at 8 °C, 15 °C, 25 °C, and 37 °C.

Development of a quantitative PCR assay for rapid detection of Lactobacillus plantarum and Lactobacillus fermentum in cocoa bean fermentation.

To monitor dominant species of lactic acid bacteria during cocoa bean fermentation, i.e. Lactobacillus plantarum and Lactobacillus fermentum, a fast and reliable culture-independent qPCR assay was developed.

Tocopherol and ascorbate have contrasting effects on the viability of microencapsulated Lactobacillus rhamnosus GG.

The antioxidants, sodium ascorbate and tocopherol, have contrasting effects on the viability of microencapsulated Lactobacillus rhamnosus GG (LGG) spray-dried powders during storage (4 and 25 °C; 32, 57, and 70% relative humidity). The addition of tocopherol improved probiotic viability during storage, while the incorporation of Na-ascorbate alone or in combination with tocopherol had detrimental effects on probiotic survival. The beneficial effect of tocopherol is a consequence of its chemical antioxidative action.