Affiliation:
1. Departments of Environmental Biology and Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1
Abstract
Thirty strains of lactic acid bacteria from different meat sources (bologna, summer sausage, thurlinger sausage, chicken loaf and bacon) were tested for nisin sensitivity. The maximum concentration of nisin permitting growth for 20 strains was 50 IU/ml. Lactobacilli classified as atypical were sensitive to <5 IU nisin/ml. These strains could not be induced to increase resistance by five transfers to media with increased nisin concentrations. The ten strains with the higher resistance to nisin were checked for nisinase activity. One strain, Lactobacillus brevis, showed weak nisinase activity and the rest were negative.
Publisher
International Association for Food Protection
Subject
Microbiology,Food Science
Cited by
16 articles.
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