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Influence of Lactobacillus plantarum on Staphylococcus aureus growth in a fresh vegetable model system

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Abstract

The influence of a Lactobacillus plantarum (B4) on the growth of Staphylococcus aureus (Sa4) was verified by impedometric methods in a suitable model reproducing the characteristics of fresh vegetables. The inoculum size of the single strains and their growth temperature were varied according to a Central Composite Design. The results obtained via statistical analysis showed that the temperature affected the growth of both S. aureus and L. plantarum strains. The pathogenic strain, independently of its inoculum size, was inhibited by L. plantarum at all the tested temperatures. A proper combination of specific lactic acid bacteria and storage temperature should improve the safety of the vegetable products.

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Authors and Affiliations

  1. Istituto di Microbiologia, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29100, Piacenza, Italy

    Gianluigi Scolari, Marisa Vescovo, Carla Zacconi & Alfredo Bonadé

Authors
  1. Gianluigi Scolari
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  2. Marisa Vescovo
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  3. Carla Zacconi
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  4. Alfredo Bonadé
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Correspondence to Marisa Vescovo.

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Scolari, G., Vescovo, M., Zacconi, C. et al. Influence of Lactobacillus plantarum on Staphylococcus aureus growth in a fresh vegetable model system. Eur Food Res Technol 218, 274–277 (2004). https://doi.org/10.1007/s00217-003-0841-x

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  • DOI: https://doi.org/10.1007/s00217-003-0841-x

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