Use of a Genetically Enhanced, Pediocin-Producing Starter Culture, Lactococcus lactis subsp. lactis MM217, To Control Listeria monocytogenes in Cheddar Cheese

Cheddar cheese was prepared with Lactococcus lactis subsp. lactis MM217, a starter culture which contains pMC117 coding for pediocin PA-1. About 75 liters of pasteurized milk (containing ca. 3.6% fat) was inoculated with strain MM217 (ca. 10(6) CFU per ml) and a mixture of three Listeria monocytogen...

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Vydáno v:	Appl Environ Microbiol
Hlavní autoři:	Buyong, Nurliza, Kok, Jan, Luchansky, John B.
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	American Society for Microbiology (ASM) 1998
Témata:	Food Microbiology
On-line přístup:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC90932/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/9835572/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.64.12.4842-4845.1998
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