AI Article Synopsis
- - The study assessed the sensitivity of nine Listeria strains to nisin, revealing a wide range of minimum inhibitory concentration (MIC) values from 740 to 10^5 IU/ml in trypticase soy agar and from 1.85 to 10^3 IU/ml in MRS agar.
- - L. monocytogenes ATCC 7644 was completely inhibited by nisin at pH 5.0 and higher after 24 hours, with some inhibition observed at lower pH levels.
- - In experiments with cottage cheese, no Listeria cells survived after 24 hours at both 37 and 4 degrees Celsius, regardless of whether the cheese was sterilized, even when high initial bacterial loads
Article Abstract
The sensitivity of nine strains of Listeria to nisin was determined as well as the minimum inhibitory concentration of nisin necessary to completely inhibit growth of these strains. All strains tested were variably sensitive to nisin and different MIC values were obtained, ranging from 740 to 10(5) IU/ml in trypticase soy agar and from 1.85 to 10(3) IU/ml in MRS agar. The inhibition of L. monocytogenes ATCC 7644 in TSB trypticase at different pH values and in sterilized and nonsterilized cottage cheese by nisin (37 X 10(2) IU/ml and 2.55 X 10(3) IU/g, respectively) also was investigated. This bacterium was completely inhibited after 24 h at pH 5.0 and above. At pH 4.5, 4.0, and 3.5, it was inhibited within 24 h. In cottage cheese no Listeria survivors were found at 24 h at 37 and 4 degrees C whether or not the cheese had been sterilized when as many as .35 X 10(6) cell/g were added at zero time.
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| http://dx.doi.org/10.3168/jds.S0022-0302(88)79929-4 | DOI Listing |
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