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  • http://hdl.handle.net/10402/era.25335
  • Control of Listeria monocytogenes and Heat-Resistant Escherichia coli on Vacuum-Packaged Beef
  • Socholotuik, Mandi R
  • English
  • heat-resistant Escherichia coli
    Carnobaterium maltaromaticum
    fluorescent proteins
    phenolic acids
    minimum inhibitory concentration
    bacteriocin
    protective culture
  • Jan 30, 2012 4:34 PM
  • Thesis
  • English
  • Adobe PDF
  • 835455 bytes
  • 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.
  • Master's
  • Master of Science
  • Department of Agricultural, Food, and Nutritional Science
  • Food Science and Technology
  • Spring 2012
  • Gänzle, Michael (Agricultural, Food and Nutritional Science)
    McMullen, Lynn (Agricultural, Food and Nutritional Science)
  • McMullen, Lynn (Agricultural, Food and Nutritional Science)
    Gänzle, Michael (Agricultural, Food and Nutritional Science)
    Chui, Linda (Laboratory Medicine and Pathology)