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Application of lactic acid bacteria and antagonistic bacteria as protective cultures for microbiological safety of plant-based foods

Project

Food and consumer protection

This project contributes to the research aim 'Food and consumer protection'. Which funding institutions are active for this aim? What are the sub-aims? Take a look:
Food and consumer protection


Project code: MRI-MBT-02-12
Contract period: 01.01.2001 - 31.12.2021
Purpose of research: Applied research

Selected lactic acid bacteria showing an antagonistic effect against undesired microorganisms and food-borne pathogens are studied with respect to their potential to improve the microbiological safety of foods. The investigations focus on bacteriocin producing lactic acid bacteria and their application in fresh, minimally processed foods of plant origin (e.g. mixed sliced leafy salads and delicatessen salads). In order to improve the efficacy of these protective cultures they will also be applied in combination with bacteriocins and other natural preserving agents (such as antibacterial plant extracts and essential oils).

Schillinger, U. and Holzapfel, W.H.: Antibacterial activity of carnobacteria. Food Microbiology 7, 305 - 310 (1990);
Schillinger, U., Kaya, M. and Lücke, F.-K.: Behaviour of Listeria monocytoge-nes in meat and its control by a bacte-riocin-producing strain of Lactobacillus sake. Journal of Applied Bacteriology 70, 473 - 478 (1991);
Van Laack, R.L.J.M., Schillinger, U. and Holzapfel, W.H.: Charac-terization and partial purification of a bacterio-cin pro-duced by Leucono-stoc carno-sum LA44A. International Journal of Food Microbiology 16, 183-195 (1992);
Schillinger, U., Geisen, R., Becker, B., Keppler, K. und Holzapfel, W.H.: Mikro-orga-nismen zur Qualitäts-siche-rung von Lebensmitteln. In: K.-D. Jany und B. Tauscher (Hrsg.) Berichte der Bundesforschungs-anstalt für Ernährung BFE-R-92-03 "Biotechnolo-gie im Ernährungs-bereich",pp.71-85 (1992);
Uhlman, L., Schillinger, U., Rupnow, J.R. and Holzapfel, W.H.: Identification and characteri-zation of two bac-terio-cin-producing strains of Lactococcus lactis isolated from vegetables. International Journal of Food Microbiology 16, 141-151 (1992);
Schillinger, U., Stiles, M.E. and Holzapfel, W.H.: Bacteriocin production by Carnobacterium piscicola LV 61. International Journal of Food Microbiology 20, 131-147 (1993);
Schillinger, U.: Sakacin A produced by Lactobacillus sake Lb 706. In: L. de Vuyst and E.J. Vandamme (eds.): Bacteriocins of lactic acid bacteria. Microbiology, genetics and applications. Chapman & Hall, Blackie Academic & Professional, pp.419-434 (1993);
Holzapfel, W.H., Geisen, R. and Schillinger, U.: Biopreservation of foods in international commerce - A challenge to microbial ecologists and molecular biologists alike. In: G. Marengo and F. Pastoni (eds.): Microbiology of food and cosmetics in Europe 1993: Yesterdays' projects and todays' reality. European Commission, Luxembourg, pp.68-93 (1994);
Holck, A., Axelsson, L. and Schillinger, U.: Purification and cloning of piscicolin 61, a bacteriocin from Carnobacterium piscicola LV 61. Current Microbiology 29, 63-68 (1994);
McDougall, L.A., Holzapfel, W.H., Schillinger, U., Feely, D.E. and Rupnow, J.H.: Scanning electron microscopy and molecular weight determination of a bacteriocin produced by Lactococcus lactis D53. International Journal of  Food Microbiology 24, 295-308 (1994);
Olasupo, N.A., Schillinger, U., Franz, C.M.A.P. and Holzapfel, W.H.: Bacterio-cin production by Enterococcus faecium NA01 from "wara"- a fermented skimmed cow milk product from West Africa. Letters in Applied Microbiology 19, 438-441 (1994);
Holzapfel, W.H., Geisen, R. and Schillinger, U.: Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes.Inter-national Journal of Food Microbiology 24, 343-362 (1995);
Schillinger, U., Becker, B. and Holzapfel, W.H.: Antilisterial activity of carnocin 54, a bacteriocin from Leuconostoc carnosum. Food Microbiology 12, 31-37 (1995);
Franz, C.M.A.P., Schillinger, U. and Holzapfel, W.H.: Production and charac--terization of enterocin 900, a bacteriocin produced by Enterococcus faecium BFE 900 isolated from black olives. International Journal of Food Microbiology 29, 255-270 (1996);
Holck, A., Axelsson, L. and Schillinger, U.: Divergicin 750, a novel bacteriocin produced by Carnobacterium divergens 750. FEMS Microbiological Letters 136, 163 -168 (1996);
Schillinger, U., Geisen, R. and Holzapfel, W.H.: Potential of antagonistic micro-organisms and bacteriocins for the biological preservation of foods.Trends in Food Science and Nutrition 7, 158-164 (1996);
Schillinger, U. and Holzapfel, W.H.: Guidelines for manuscripts on bacteriocins of lactic acid bacteria. International Journal of Food Microbiology 33, iii - v (1996);
Franz, C.M.A.P., Du Toit, M., von Holy, A., Schillinger, U.,Holzapfel, W.H.: Production of nisin-like bacteriocins produced by Lactococcus lactis strains isolated from vegetables. Journal of Basic Microbiology 37, 187-196 (1997);
Franz, C.M.A.P., Du Toit, M., Olasupo, N.A., Schillinger, U., Holzapfel, W.H.: Plantaricin D, a bacteriocin produced by Lactobacillus plantarum BFE 905 from ready-to-eat salad. Letters in Applied Microbiology 26, 231-235 (1998);
Schillinger, U., Chung, H.-S., Keppler, K., Holzapfel, W.H.: Use of bacterio-cinogenic lactic acid bacteria to inhibit spontaneous nisin-resistant mutants of Listeria monocytogenes Scott A. Journal of Applied Microbiology 85, 657-663 (1998);
Franz, C.M.A.P., Worobo, R.W., Quadri, L.E.N., Schillinger, U., Holzapfel, W.H., Vederas, J.C., Stiles, M.E.: Atypical genetic locus for enterocin B production in Enterococcus faecium BFE 900. Applied and Environmental Microbiology 65, 2170-2178 (1999);
Olasupo, N.A., Schillinger, U., Narbad; A., Dodd, H., Holzapfel, W.H.: Occurrence of nisin Z production in Lactococcus lactis BFE 1500 isolated from wara, a traditional Nigerian cheese product. International Journal of Food Microbiology 53, 141-152 (1999);
Vignolo, G., Palacios, J., Farias, M.E., Sesma, F., Schillinger, U., Holzapfel, W., Oliver, G.: Combined effect of bacteriocins on the survival of various Listeria species in broth and meat system. Current Microbiology 41, 410-416 (2000);
Schillinger, U., Becker, B., Vignolo, G. and Holzapfel, W.H.: Efficacy of nisin in combination with protective cultures against Listeria monocytogenes Scott A in tofu. International Journal of Food Microbiology 71, 159-168 (2001);
Schillinger, U., Hufnagel, K., Becker, B., Holzapfel, W.H.: Einsatz von Nisin in Kombination mit Schutzkulturen zur Hemmung von Listeria monocytogenes in 2 milden Feinkostsalaten. Archiv für Lebensmittelhygiene 52, 113-144 (2001);
Holzapfel, W.H., Schillinger, U., Geisen, R., Lücke, F.-K.: Starter and protective cultures. In: N.J. Russell, G.W. Gould (Eds): Food Preservatives. Second Edition. Kluyver Academic / Plenum Publishers, New York, pp. 291 ? 320 (2003)

 

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BMEL Frameworkprogramme 2008

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