PhD Vermeiren Lieve Compleet - Hogeschool Gent
PhD Vermeiren Lieve Compleet - Hogeschool Gent
PhD Vermeiren Lieve Compleet - Hogeschool Gent
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
Chapter 7: The contribution of lactic acid production versus<br />
nutrient competition to the growth inhibition of Listeria<br />
monocytogenes by the non-bacteriocinogenic Lactobacillus sakei<br />
10A....................................................................................................... 158<br />
SUMMARY........................................................................................................................... 158<br />
1. INTRODUCTION............................................................................................................ 159<br />
2. MATERIALS AND METHODS..................................................................................... 160<br />
2.1. BACTERIAL STRAINS 160<br />
2.2. GROWTH MEDIA 160<br />
2.3. EXPERIMENTAL SET-UP 162<br />
2.4. CO-CULTURE EXPERIMENT IN B-BHI AND SUBSEQUENT CHALLENGE EXPERIMENT IN CFS<br />
OF 10A 163<br />
2.5. ROLE OF LACTIC ACID PRODUCTION VERSUS NUTRIENT COMPETITION 164<br />
2.5.1. Co-culture experiment .......................................................................................... 164<br />
2.5.2. Challenge experiment in CFS............................................................................... 165<br />
2.6. CO-CULTURE EXPERIMENTS – SUPPLEMENTATION WITH VITAMINS AND MINERALS 166<br />
3. RESULTS AND DISCUSSION....................................................................................... 167<br />
3.1. CO-CULTURE EXPERIMENT IN B-BHI AND SUBSEQUENT CHALLENGE EXPERIMENT IN CFS<br />
OF 10A 167<br />
3.2. ROLE OF LACTIC ACID PRODUCTION VERSUS NUTRIENT COMPETITION 170<br />
3.2.1. Co-culture experiment .......................................................................................... 170<br />
3.2.2. Challenge experiment in CFS............................................................................... 174<br />
3.3. CO-CULTURE EXPERIMENTS - SUPPLEMENTATION WITH VITAMINS AND MINERALS 178<br />
3.4. DISCUSSION 180<br />
4. CONCLUSION................................................................................................................. 181<br />
Chapter 8: Treatment with bacteriophage P100 as an effective<br />
biopreservation method to control Listeria monocytogenes on<br />
sliced and vacuum packaged cooked meat products .................... 183<br />
SUMMARY........................................................................................................................... 183<br />
1. INTRODUCTION............................................................................................................ 184<br />
2. MATERIALS AND METHODS..................................................................................... 185<br />
2.1. BACTERIAL STRAINS AND BACTERIOPHAGE P100 185<br />
2.2. EFFECT OF P100 ON L. MONOCYTOGENES IN BROTH 185<br />
2.3. EFFECT OF P100 ON L. MONOCYTOGENES IN COOKED CHICKEN FILLET 186<br />
2.4. EFFECT OF P100 ON L. MONOCYTOGENES IN COOKED HAM 187<br />
2.5. CHEMICAL ANALYSES 188<br />
2.6. MICROBIOLOGICAL ANALYSES 188<br />
2.7. PHAGE TITER DETERMINATION 189<br />
Table of Contents<br />
v
Change language