摘要

在两种不同的奶酪干酪系统中测试了从乳酪卤水中分离出的葡萄球菌equorum SE3的抗利斯特菌活性，以确定其作为涂抹奶酪熟化的保护性培养物的潜力。在“牛奶琼脂”或“改良的牛奶琼脂”（模型干酪表面系统）上进行单核细胞增生李斯特菌L129和抗菌性S. equorum SE3的共培养。接种浓度为106cfu / cm2孵育24小时内的S. equorum完全抑制以10-500cfu / cm2接种于改良乳琼脂上的单核细胞增生李斯特菌的生长，在阴性对照中L129生长至> 107cfu / cm2。在更高的接种水平下，24小时后的生长抑制仍然超过7个对数单位。不同血清型的单核细胞增生李斯特菌株也受到抑制。然而，S.orienta SE3与其他涂片细菌或酵母的共培养未显示这些重要的成熟微生物的生长抑制。当添加的涂抹干酪微生物菌群进行共培养时，改良的牛奶琼脂的抗菌效果没有降低。然而，在没有辅料的奶琼脂（“绿色奶酪模型”）上，仅观察到单核细胞增生李斯特氏菌的生长抑制（<1个对数单位）。将肽或氨基酸添加到牛奶琼脂中可以恢复不同水平的李斯特菌的生长抑制。

The anti-listerial activity of Staphylococcus equorum SE3 isolated from cheese brine was tested in two different model cheese systems to ascertain its potential for use as a protective culture for smear cheese ripening. Co-cultivation of Listeria monocytogenes L129 and the antilisterial S. equorum SE3 was performed on “milk agar” or “modified milk agar” (model cheese surface systems). S. equorum inoculated at concentrations of 106 cfu/cm2completely inhibited growth of L. monocytogenes inoculated at 10–500 cfu/cm2 on modified milk agar within 24 h of incubation, in the negative controls L129 grew to >107 cfu/cm2. At a higher inoculation level, growth inhibition was still more than 7 log units after 24 h.L. monocytogenes strains of different serotypes were also inhibited. Co-cultivation ofS. equorum SE3 with other smear bacteria or yeasts, however, showed no growth inhibition of these important ripening microorganisms. The antilisterial effect was not diminished on the modified milk agar when co-cultivation was performed with the added smear cheese microbiota. However, on milk agar with no adjuncts (“green cheese model”), only a slight (<1 log unit) growth inhibition of L. monocytogenes was observed. Addition of peptides or amino acids to milk agar could restore growth inhibition of listeriae at different levels.

https://www.sciencedirect.com/science/article/pii/S0956713516303267