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dc.creatorDimitrijević, M.
dc.creatorTeodorović, Vlado
dc.creatorBaltić, Milan Ž.
dc.creatorMirilović, Milorad
dc.date.accessioned2020-06-03T12:38:43Z
dc.date.available2020-06-03T12:38:43Z
dc.date.issued1999
dc.identifier.issn0567-8315
dc.identifier.urihttps://vet-erinar.vet.bg.ac.rs/handle/123456789/105
dc.description.abstractListeria monocytogenes is a cause of human and animal listeriosis, a disease which is often lethal. Food of animal origin is a very important carrier in human infection. This microorganism was found in many foodstuffs during the last decode in numerous studies. As a basic precaution for providing consumer food safety, investigations are directed toward the greatest reduction of the number of undesirable and pathogenic microorganisms in food. Thus, the sensitivity of Listeria monocytogenes, both clinical/human strains (50) and those found in food of animal origin (48), to lactic acid bacteria bacteriocins was examined at two incubation temperatures (37°C/24h and 4°C/12 days). Namely, it is well known that hot only closely velated bacterial species, but also less closely velated Gram positive bacteria, may have bactericidal ov bacteriostatics proteins ov protein molecules to L. monocy togeues. Then they can be eventually added to food, with the aim of decreasing the risk of listeriosis to the minimum. It was found that bacteriocins, originating from Lactococcus UW and Lactobacillus sake 148 did not expressed inhibitory effects on any of the Listeria strains. However, bacteriocins originating from Lactobacillus sake 265, Pediococcus 347 and Lactobacillus sake 706 had listericidal effects on almost every analyzed type. The highest bactericidal effect was expressed by bacteriocins from Lactobacillus sake 265. There was statistically a very significant difference (p lt 0.01) and a significant difference (p lt 0.05) between the arithmetic mean values for inhibition zones with clinical/human strains and those originating from foodstuffs. It was found that the incubation time and temperature influenced the inhibitory effects of bacteriocins, too.en
dc.publisherUniverzitet u Beogradu - Fakultet veterinarske medicine, Beograd
dc.rightsrestrictedAccess
dc.sourceActa Veterinaria-Beograd
dc.subjectListeria monocytogenesen
dc.subjectbacteriocinsen
dc.subjectlactic acid bacteriaen
dc.subjecttemperature treatmenten
dc.subjectsensitivityen
dc.titleVariations in the sensitivity of listeria monocytogenes types to lactic acid bacteria bacteriocinsen
dc.typearticle
dc.rights.licenseARR
dcterms.abstractТеодоровић, Владо; Димитријевић, М.; Мириловић, Милорад; Балтић, Милан Ж.;
dc.citation.volume49
dc.citation.issue1
dc.citation.spage49
dc.citation.epage56
dc.citation.other49(1): 49-56
dc.citation.rankM23
dc.identifier.wos000080043000006
dc.identifier.scopus2-s2.0-0346524433
dc.identifier.rcubhttps://hdl.handle.net/21.15107/rcub_veterinar_105
dc.type.versionpublishedVersion


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