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http://yadda.icm.edu.pl:80/baztech/element/bwmeta1.element.baztech-article-LOD1-0014-0027

Czasopismo

Przemysł Spożywczy

Tytuł artykułu

Sery regionalne potencjalne źródło bakterii Listeria monocytogenes

Autorzy Sip, A.  Więckowicz, M.  Grajek, W. 
Treść / Zawartość
Warianty tytułu
EN Regional cheeses endangered by Listeria monocytogenes
Języki publikacji PL
Abstrakty
PL Sery regionalne wytwarzane w warunkach nieprzemysłowych są narażone na zanieczyszczenia patogennymi bakteriami Listeria monocytogenes na wielu etapach produkcji. W artykule przedstawiono zagrożenia mikrobiologiczne związane z produkcją serów regionalnych. Szczególną uwagę zwrócono na występowanie w nich chorobotwórczych dla człowieka bakterii Listeria monocytogenes. Szczegółowo omówiono źródła zanieczyszczeń serów tymi bakteriami oraz przedstawiono warunki sprzyjające ich rozwojowi. Opisano również biologiczne metody oddziaływania na rozwój Listeria. Omówiono znaczenie, jakie w ochronie serów regionalnych przed rozwojem L. monocytogenes mają bakteriocyny oraz bakterie zdolne do ich syntezy.
EN Contamination of traditionally manufactured regional cheeses with foodborne pathogens such as Listeria monocytogenes may occur at several stages of cheesemaking. The objective of this study was to evaluate the risk of traditionally-produced soft cheese contamination with Listeria monocytogenes during milk processing in domestic dairy farms. This paper comprehensively describes specific conditions in which the growth of Listeria is most likely and which therefore contribute to contamination of cheeses with Listeria during the process of their production. This paper also summarizes antimicrobial activities of several microorganisms and biological methods helpful in protection the soft cheese products against Listeria contaminations. Furthermore, the influence of bacteriocins and bacteriocin-producing strains on the contaminations of regional dairy products with L. monocytogenes will be described.
Słowa kluczowe
PL Listeria monocytogenes   ser regionalny   bakterie fermentacji mlekowej   aktywność listeriobójcza   bioutrwalanie   bakteriocyny  
EN Listeria monocytogenes   regional cheese   lactic acid bacteria   listericidal activity   biopreservation   bacteriocins  
Wydawca Wydawnictwo SIGMA-NOT
Czasopismo Przemysł Spożywczy, ISSN 0033-250X
Rocznik 2008
Tom R. 62, nr 10
Strony 30--37
Opis fizyczny Bibliogr. 72 poz.
Twórcy
autor Sip, A.
autor Więckowicz, M.
autor Grajek, W.
  • Katedra Biotechnologii i Mikrobiologii Żywności, Uniwersytet Przyrodniczy, Poznań
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