|a (MRS): Man, Rogosa and Sharpe broth used as reference
b(MS): Millet flour and salt (NaCl) in distilled water at the ratio [(2 + 0.5): 100 (w/v)]
c(MSSM): Millet flour and salt (NaCl) in distilled water at the ratio [(2+ 0.5): 100 (w/v)] followed by supplementation of the sterilized resulting solution with pasteurized skimmed milk at the ratio 1:9 (v/v)
*Nisin is a heat stable antibacterial peptide produced by some Lactococcus lactis strains (10, 25, 26), and the antibacterial activity was assessed by critical dilution in using
a Listeria monocytogenes strain as indicator bacterium
“0” means lack of inhibitory action of the neutralized culture supernatant.
|Table 3: Anti-Listeria monocytogenes activity in the heated neutralized cell -free supernatants of 20h at 30°C incubated standard mediuma and millet based substratesb,c seeded with revitalized nisinogenic* Lactococcus lactis subsp. lactis CWBI_B1410 or Lactococcus lactis subsp. lactis CWBI_B1426.
The data are the mean ± standard deviation from duplicate trials performed on different samples at different times.