Download the full-sized PDF of Control of Listeria monocytogenes and Heat-Resistant Escherichia coli on Vacuum-Packaged BeefDownload the full-sized PDF



Permanent link (DOI):


Export to: EndNote  |  Zotero  |  Mendeley


This file is in the following communities:

Graduate Studies and Research, Faculty of


This file is in the following collections:

Theses and Dissertations

Control of Listeria monocytogenes and Heat-Resistant Escherichia coli on Vacuum-Packaged Beef Open Access


Other title
Carnobaterium maltaromaticum
phenolic acids
heat-resistant Escherichia coli
minimum inhibitory concentration
fluorescent proteins
protective culture
Type of item
Degree grantor
University of Alberta
Author or creator
Socholotuik, Mandi R
Supervisor and department
Gänzle, Michael (Agricultural, Food and Nutritional Science)
McMullen, Lynn (Agricultural, Food and Nutritional Science)
Examining committee member and department
Gänzle, Michael (Agricultural, Food and Nutritional Science)
Chui, Linda (Laboratory Medicine and Pathology)
McMullen, Lynn (Agricultural, Food and Nutritional Science)
Department of Agricultural, Food, and Nutritional Science
Food Science and Technology
Date accepted
Graduation date
Master of Science
Degree level
Novel methods to control Listeria monocytogenes and Escherichia coli on vacuum-packaged raw beef were investigated. Bacteriocin-negative Lactobacillus sakei FUA3058 and bacteriocin-positive Carnobacterium maltaromaticum UAL307 were tested as biopreservatives, alone or in combination with antimicrobial treatments. RT-qPCR was used to quantify bacteriocin gene expression by C. maltaromaticum UAL307 in vitro and on vacuum-packaged beef at 4°C and 10°C. Bacteriocin gene expression was highest at 10°C in vitro, and gene expression was higher in vitro than on meat. Carnocyclin A was the bacteriocin most consistently detected on meat. Phenolic acids were tested as outer membrane permeants to sensitize E. coli to bacteriocins produced by gram-positive bacteria. Syringic acid acted synergistically with C. maltaromaticum UAL307 cell-free culture supernatant to inhibit growth of E. coli in vitro. Green and red fluorescent proteins were evaluated as tools for monitoring bacterial viability and showed potential for use as intracellular pH probes for bacterial cells on meat.
Permission is hereby granted to the University of Alberta Libraries to reproduce single copies of this thesis and to lend or sell such copies for private, scholarly or scientific research purposes only. Where the thesis is converted to, or otherwise made available in digital form, the University of Alberta will advise potential users of the thesis of these terms. The author reserves all other publication and other rights in association with the copyright in the thesis and, except as herein before provided, neither the thesis nor any substantial portion thereof may be printed or otherwise reproduced in any material form whatsoever without the author's prior written permission.
Citation for previous publication

File Details

Date Uploaded
Date Modified
Audit Status
Audits have not yet been run on this file.
File format: pdf (Portable Document Format)
Mime type: application/pdf
File size: 835455
Last modified: 2015:10:12 20:42:49-06:00
Filename: Socholotuik_Mandi_Spring 2012.pdf
Original checksum: 077fa5be822c2fa4e5d14b4e505df71e
Well formed: true
Valid: true
File author: Mandi
Page count: 130
File language: en-CA
Activity of users you follow
User Activity Date