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L. Monocytogenes ATCC (l + monocytogene_atcc)
Selected AbstractsPredictive models of the combined effects of curvaticin 13, NaCl and pH on the behaviour of Listeria monocytogenes ATCC 15313 in brothJOURNAL OF APPLIED MICROBIOLOGY, Issue 6 2000A. Bouttefroy Thirty-three strains of Listeria monocytogenes belonging to different serotypes were tested for their sensitivity to curvaticin 13, an antilisterial bacteriocin produced by Lactobacillus curvatus SB13, using the well diffusion method in Institut Pasteur agar plates at 37 °C. No relationship between serotype and sensitivity was observed. The sensitivity of this species was strain-dependent and a large variation in tolerance to curvaticin 13 was observed. The combined effects of curvaticin 13 (0,160 AU ml,1), NaCl (0,6% w/v), pH values (5·0,8·2) and incubation time (0,24 h) were investigated on L. monocytogenes ATCC 15313 in trypcase soy,yeast extract broth at 22 °C. For this study, two Doehlert matrices were used in order to investigate the main effects of these factors and their different interactions. The results were analysed using the Response Surface Methodology. Curvaticin 13 had a major inhibitory effect and the response was NaCl concentration-, time- and pH-dependent. This inhibitory activity was the same at pH values between 6·6 and 8·2. Curvaticin 13 was bactericidic at acidic pH values, but the surviving cells resumed growth. For a short incubation time (12 h), the effectiveness of curvaticin 13 was maximal in the absence of NaCl. For longer incubation times (12,48 h), with high NaCl (6%) and curvaticin 13 concentrations (160 AU ml,1), the inhibition of L. monocytogenes was greater than that observed with NaCl or curvaticin 13 alone. [source] Detection of Sublethal Thermal Injury in Salmonella enterica Serotype Typhimurium and Listeria monocytogenes Using Fourier Transform Infrared (FT-IR) Spectroscopy (4000 to 600 cm,1)JOURNAL OF FOOD SCIENCE, Issue 2 2008H.M. Al-Qadiri ABSTRACT:, Fourier transform infrared (FT-IR) spectroscopy (4000 to 600 cm,1) was utilized to detect sublethally heat-injured microorganisms: Salmonella enterica serotype Typhimurium ATCC 14028, a Gram-negative bacterium, and Listeria monocytogenes ATCC 19113, a Gram-positive bacterium. A range of heat treatments (N= 2) at 60 °C were evaluated: 0D (control), 2D, 4D, 6D, and 8D using a D60 °C (S. enterica serotype Typhimurium ATCC 14028 = 0.30 min, L. monocytogenes ATCC 19113 = 0.43 min). The mechanism of cell injury appeared to be different for Gram-negative and Gram-positive microbes as observed from differences in the 2nd derivative transformations and loadings plot of bacterial spectra following heat treatment. The loadings for PC1 and PC2 confirmed that the amide I and amide II bands were the major contribution to spectral variation, with relatively small contributions from C-H deformations, the antisymmetric P==O stretching modes of the phosphodiester nucleic acid backbone, and the C-O-C stretching modes of polysaccharides. Using soft independent modeling of class analogy (SIMCA), the extent of injury could be predicted correctly at least 83% of the time. Partial least squares (PLS) calibration analysis was constructed using 5 latent variables for predicting the bacterial counts for survivors of the different heat treatments and yielded a high correlation coefficient (R= 0.97 [S. enterica serotype Typhimurium] and 0.98 [L. monocytogenes]) and a standard error of prediction (SEP= 0.51 [S. enterica serotype Typhimurium] and 0.39 log10 CFU/mL [L. monocytogenes]), indicating that the degree of heat injury could be predicted. [source] Nisin-resistant (Nisr) Listeria monocytogenes and Nisr Clostridium botulinum Are Not Resistant to Common Food PreservativesJOURNAL OF FOOD SCIENCE, Issue 5 2000A.S. MAZZOTTA ABSTRACT Nisin-resistant (Nisr) strains of Clostridium botulinum and Listeria monocytogenes may arise as nisin becomes more widely used as an additional safety barrier in minimally-processed foods. The sensitivity of Nisr L. monocytogenes ATCC 700301 and ATCC 700302 and toxigenic Nisr C. botulinum 169B to low pH, salt, sodium nitrite, and potassium sorbate was assayed using discontinuous gradients in broth and compared to the parental wild-type strains. The nisin-resistant strains did not have intrinsic resistance to low pH, sodium chloride, potassium sorbate, or sodium nitrite. In no case were the Nisr L. monocytogenes and C. botulinum strains examined more resistant to inhibitors than the parental strains. [source] In vitro synergistic effect of gentamicin with the anti-inflammatory agent diclofenac against Listeria monocytogenesLETTERS IN APPLIED MICROBIOLOGY, Issue 6 2009N.K. Dutta Abstract Aims:, A total of nine Listeria monocytogenes strains (seven serotypes) were studied to ascertain whether the non-steroidal anti-inflammatory drug diclofenac (Dc) used in combination with the conventional antilisterial antibiotic gentamicin (Gm) or ampicillin (Am) synergistically augments the efficacy of the antibiotic in vitro. Methods and Results:, The effect of combination was evaluated by the checkerboard method to obtain a fractional inhibitory concentration (FIC) index followed by kill curves. Dc was synergistic with Gm (FIC 0·37) and there was indifference with Am (FIC 1) against L. monocytogenes ATCC 51774. The magnitude of the differences between killing by a single agent and the combination observed at 24 h was significant (P < 0·05) for Dc plus Gm but not Dc plus Am. Conclusions:, Thus, the ability of extended antibiotic therapy may be improved with the help of this synergistic drug pair in listeriosis. Significance and Impact of the Study:, Such findings may indicate parallel administration of anti-inflammatory and anti listeriosis drugs. [source] | ||||||||||