Suppression of Listeria monocytogenes by the Native Micro-Flora in Teewurst Sausage

Foods

Clytrice Austin-Watson¹  Ar’Quette Grant² 

[1] Department of Biological Sciences, Delaware State University, Dover, DE 19901, USA; E-Mail:;Department of Human Ecology, Delaware State University, Dover, DE 19901, USA; E-Mail:

关键词: teewurst;    L. monocytogenes;    micro-flora;    PCR-DGGE;   

DOI  :  10.3390/foods2040478

来源: mdpi

【 摘 要 】

Modern consumers are interested in the use of non-chemical methods to control pathogens when heat sterilization is not an option. Such is the case with teewurst sausage, a raw spreadable sausage and a popular German commodity. Although Listeria was not found in teewurst, the optimal microbial growing conditions of teewurst coupled with the ubiquity of L. monocytogenes in nature, makes the possibility of contamination of products very possible. This pilot study was conducted to examine teewurst’s native micro-flora’s ability to suppress the outgrowth of L. monocytogenes at 10 °C using standard plate counts and PCR-DGGE. Traditional plating methods showed L. monocytogenes growth significantly decreased when in competition with the teewurst’s native micro-flora (p < 0.05). The native micro-flora of the teewurst suppressed the overall growth of L. monocytogenes by an average of two logs, under these conditions. Denaturing Gradient Gel Electrophoresis (DGGE) amplicons with unique banding patterns were extracted from DGGE gel for identification. Brochothrix thermosphacta and Lactobacillus curvatus were identified as a part of the teewurst’s native micro-flora. Although the native micro-flora did not decrease L. monocytogenes to below limits of detection, it was enough of a decrease to warrant further investigation.

【 授权许可】

CC BY   
© 2013 by the authors; licensee MDPI, Basel, Switzerland.