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| Influence of L.plantarum and P.pentosaceus for Growing of Enterotoxigenic Staphylococcus aureus |
| JU Rong-hui;HUANG Guang-xue;LUO Hong-xia;JIA Hong-liang;ZHANG Song-shan;LI Hai-peng;SUN Bao-zhong |
| 1. Beijing Vocational College of Agriculture, Beijing 102442, China；
2. Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China |
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Abstract In the current study, the influence of pH and salt concentration in the culture medium and culture temperature
on the growth of Staphylococcus aureus was examined. L. plantarum and P. pentosaceus were compared for their influence
on the growth of enterotoxigenic and non-enterotoxigenic strains of Staphylococcus aureus. The results showed that L.
plantarum and P. pentosaceus were both able to inhibit the growth of Staphylococcus aureus, and L. plantarum had a
significantly stronger inhibitory effect than P. pentosaceus (P＜ 0.05). They exhibited a significantly better growth inhibitory
effect on non-enterotoxigenic Staphylococcus aureus than enterotoxigenic Staphylococcus aureus (P＜ 0.05).
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MA Jingjing, WU Yujie, LI Liang, HUANG Jin, YANG Jing, YANG Biao, ZOU Ye, WANG Daoying, XU Weimin. Optimization of Fermentation Process for Chicken Liver by Response Surface Methodology[J]. Meat Research, 2022, 36(8): 13-20. |
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2013, Vol. 27 
