Control lactic acid bacteria

Radler, F. (1990b). Possible use of nisin in winemaking. 11. Experiments to control lactic acid bacteria in the production of wine. Am. J. Enol. Vitic., 41, 7-11. 

Vescovo, M., Torriani, S., Orsi, C., Macchiarolo, F. and Scolari, G. (1996) Application of antimicrobial-producing lactic acid bacteria to control pathogens in ready-to-use vegetables . Journal of Applied Bacteriology, 81, 113-119. 

An improvement of the productivity of the NF-based process to 7.1gl h is obtained by running the process semi-continuously [64]. Final lactic acid concentrations in the permeate can reach values between 10 and 60 g 1 . The higher values are at the lower limit of concentrations found in UF- and MF-based processes [60]. Based on these data, a three-step repetitive process has been proposed [64]. The first step is the cell multiplication step during which pH can be controlled, the second step is an acid production step, followed by NF. In this approach a constant pH is assumed during each separate process step. However, other strategies in the acidification stage, which make use of natural acidification by the lactic acid bacteria are also possible. 

Bacteria, use of antimicrobial proteins for control, 6 Bacteriocins Escherichia colU 304 lactic acid bacteria, 304-307t Barrier concept, use of antimicrobial peptides, 303... 

The most obvious method of controlling microbial wine disorders is to prevent contamination of the wine. Yeasts which have been used for the alcoholic fermentation must be removed or inactivated before bottling. The same restriction applies to acetic- or lactic acid bacteria which may have entered the wine during or after fermentation. 

Prior to 1960, few made any attempts to control the malo-lactic fermentation in red wines. Ingraham et al. (19) showed that there were at least five types of lactic acid bacteria capable of decomposing malic acid in California wines. Webb and Ingraham (20) showed that the malo-lactic fermentation could be induced in the winery. Prior to that time, most malo-lactic fermentations occurred spontaneously from the inoculum normally present in the vats. 

Landete, J.M., Pardo, I. Ferrer, S. (2007b). Biogenic amine production by lactic acid bacteria, acetic bacteria and yeast isolated from wine. Food Control, 18, 1569-1574. 

Hoefnagel, M.H.N., Starrenburg, M.J.C., Martens, D.E., Hugenholtz, J., Kleerebezem, M., Van Swam, I.I., Bongers, R., Westerhoff, H.V. and Snoep, J.L. (2002) Metabolic engineering of lactic acid bacteria, the combined approach kinetic modelling, metabolic control and experimental analysis. Microbiology 148,1003-1013. 

Underdahl, N.R., Torres- Medina, A., and Doster, A.R. 1982. Effect of Streptococcus faecium C63 in control of Escherichia co/z-induced diarrhea in gnotobiotic pigs. Am. J. Vet. Res. 43, 2227-2232. Vandenbergh, P.A. 1993. Lactic acid bacteria, their metabolic products and interference with microbial growth. FEMS Microbiol Rev. 12, 221-238. 

Yurdugul, S. and Bozoglu, F. 2002. Studies on an inhibitor produced by lactic acid bacteria of wines on the control of malolactic fermentation. Eur. Food Res. Technol. 215, 38-41. 

Frankfurters containing 3.3% sodium lactate were also found to have lower microbial counts for lactic acid bacteria than those of a control (Murano and Rust, 1995). Frankfurters manufactured with potassium sorbate and sodium benzoate, at 0.05% and 1.0%, were compared with those containing 3.3% sodium lactate. After addition of 3.3% sodium lactate to the sausage formulations, decreased TBARS (thiobarbituric acid reacting substances) values were found. Storage time was found to affect the product quality and resulted in decreases in textural properties (Choi and Chin, 2003). 

Ammor, S., Tauveron, G., Dufour, E., and Chevallier, I. 2006. Antibacterial activity of lactic acid bacteria against spoilage and pathogenic bacteria isolated from the same meat small-scale facility 1-Screening and characterization of the antibacterial compounds. Food Control 17 454—461. 

Sajur, S.A., Saguir, F.M., and Manca de Nadra, M.C. 2007. Effect of dominant specie of lactic acid bacteria from tomato on natural microflora development in tomato puree. Food Control 18 594-600. 

Pepe, O., Blaiotta, G., Moschetti, G., Greco, T., and Villani, F. 2003. Rope-producing strains of Bacillus spp. from wheat bread and strategy for their control by lactic acid bacteria. Appl. Environ. Microbiol. 69, 2321-2329. 

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