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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.
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