BIOLOGICAL CONTROL OF LISTERIA MONOCYTOGENES BY LACTOBACILLUS REUTERI WITH AQUEOUS EXTRACT OF GARLIC IN VITRO
Author(s):
Abstract:
Background and Aims
The ubiquitous nature of Listeria monocytogenes and its ability to grow at refrigerated temperature makes L. monocytogenes a serious threat to the safety of ready-to-eat (RTE) meat products. Lactic acid bacteria (LAB) have been found to be effective in inhibiting L. monocytogenes in food products such as fresh and cooked meats. Prebiotics exist in many foodstuffs such as garlic which stimulates the growth of lactobacilli. The aim of this study was to use Lactobacillus reuteri together with aqueous extract of garlic for controlling the growth of Listeria monocytogenes.Materials and Methods
First stimulatory effect of water extract of garlic in different concentrations (50, 100 and 200 mg/ml) on the growth of L. reuteri was evaluated. Then, inhibitory effect of L. reuteri along with aqueous extract of garlic against Listeria monocytogenes was investigated for 0, 4, 8 and 24 h.Results
The results of this study showed that two concentration (100 and 200 mg/ml) of aqueous extracts of garlic had highest stimulatory effect on Lactobacillus reuteri growth. Also L. ruteri along with garlic extract significantly inhibited the growth of listeria monocytogenes.Conclusion
The application of garlic extract along with lactobacillus ruteri may increase the inhibitory effect of lactobacillus against listeria monocytogenes.Keywords:
Language:
Persian
Published:
Journal of Medical Science Studies, Volume:27 Issue: 7, 2016
Pages:
562 to 569
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